EXECUTIVE CHEF

Al Shukr; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Al Shukr in Singapore is seeking an Executive Chef to lead and inspire the kitchen, delivering innovative, high-quality cuisine with exceptional presentation. You will manage operations, cost control, hygiene, training, and staff development to ensure guest satisfaction across dining rooms and banquets.

The role requires strong leadership, creative menu development, and the ability to maintain consistency, standards, and profitability in a fast-paced hospitality environment.

Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and discusses ways of improving the cuisine.
• Display exceptional leadership by providing a positive work environment and professional management.
• Provide direction for all day-to-day operations in the kitchen.
• Understand employee positions to fill gaps in their absence or determine replacements.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and kitchen staff.
• Advocate sound financial/business decision making, demonstrate honesty and integrity, and lead by example.
• Provide and support service behaviours above and beyond for guest satisfaction and retention.
• Improve service by understanding guest needs and offering guidance and coaching when needed.
• Delegate to develop supervisors and subordinates to meet defined goals and objectives.
• Review staffing levels to meet guest service and financial objectives.
• Actively involve in menu development and maintaining updated costing of all dishes.
• Determine how food should be presented and create decorative displays.
• Recognize superior quality products, presentations and flavour.
• Ensure compliance with food handling and sanitation standards.
• Follow proper handling and right temperatures of all food products.
• Ensure all kitchen equipment is maintained and in working order per health and hotel standards.
• Coordinate with purchasing for needed goods and services.
• Ensure all products are prepared consistently and meet quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staff.

Job description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staffs.