Executive Chef

ZAMAS EATERY PTE. LTD.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

ZAMAS EATERY PTE. LTD. in Singapore seeks an Executive Chef to lead culinary operations, ensuring innovative, high-quality dishes for dining rooms and events, while maintaining profitability and hygiene.

You will train supervisors, develop menus with precise costing, and drive guest satisfaction through exceptional service and effective team leadership. The role requires hands-on management across all kitchen areas and adherence to local health standards.

Qualifications

• Proven leadership and staff management experience.
• Experience training culinary staff to high standards.
• Ability to develop menus and costing for dishes.
• Strong understanding of food safety and hygiene practices.
• Track record of maintaining quality and guest satisfaction.

Responsibilities

• Trains and motivates staff to meet established food preparation standards.
• Teaches preparation per defined recipes and seeks ongoing cuisine improvements.
• Provides leadership and a positive work environment in the kitchen.
• Directs day-to-day kitchen operations.
• Evaluates staffing levels to meet guest service and financial goals.
• Guides subordinates, sets performance standards and monitors results.
• Leads with strong communication to kitchen staff.
• Makes sound financial decisions and leads by example.
• Delivers service behaviors above expectations to boost guest satisfaction.
• Interacts with guests to understand needs and provide guidance.
• Oversees menu development and keeps costing updated.
• Ensures proper food handling, temperatures and sanitation.
• Coordinates with purchasing for goods and services.
• Maintains equipment and kitchen standards per local health codes.

Skills

Leadership

Staff training

Menu development

Costing & budgeting

Hygiene & food safety

Quality control

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.