EXECUTIVE CHEF

AL AASHIRA RESTURANT PTE. LTD.; Singapore; On-site; SGD 48,000 - 60,000; Full time

Job summary

AL AASHIRA RESTURANT PTE. LTD. is seeking a capable Kitchen Operations Manager to oversee dish quality, staff coordination, and hygiene compliance. You will design menus, plan presentations, hire and train staff, and manage stock and purchasing to meet service and financial goals.

The role requires strong communication, HR management, and deadline discipline, with a focus on maintaining high standards of food safety and customer satisfaction in a fast-paced Singapore restaurant environment.

Qualifications

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

Responsibilities

• Ensure promptness, freshness, and quality of dishes.
• Coordinate cooks' tasks to ensure smooth service.
• Implement hygiene policies and inspect equipment for cleanliness.
• Design recipes, plan menus, and select plate presentations.
• Review staffing levels to meet service, operational, and financial objectives.
• Hire and train kitchen staff including cooks, prep workers, and dishwashers.
• Perform administrative tasks, stock checks, and issue purchase orders.
• Set and monitor performance standards for staff.
• Obtain feedback on food and service quality and address customer issues.

Skills

Advanced knowledge of food principles

HR management

Excellent communication

Meet deadlines

Job description

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.

Requirements:

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