Executive Chef

ALI'S PRATA PTE. LTD.; Singapore; On-site; SGD 89,000 - 134,000; Full time

Job summary

ALI'S PRATA PTE. LTD. in Singapore seeks an experienced Executive Chef to lead kitchen operations, design menus, and oversee staff. The role focuses on ensuring dish quality, hygiene, and timely service within a fast-paced prata restaurant environment.

The Executive Chef is responsible for staffing, training, and maintaining standards to meet customer expectations and financial objectives.

Qualifications

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent communication skills.
• Ability to meet deadlines.

Responsibilities

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Skills

Advanced culinary principles

HR management

Excellent communication

Deadline-oriented

Job description

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent communication skills.
• Ability to meet deadlines.