EXECUTIVE CHEF

KAVERI CATERING PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

KAVERI CATERING PTE. LTD. in Singapore invites a seasoned Kitchen Manager to oversee daily kitchen operations, ensure promptness, freshness, and quality of dishes, and coordinate cooks’ tasks.

You will design new recipes, plan menus, manage staffing, training, purchasing, and stock control, while upholding hygiene policies and performance standards and handling customer feedback. This role requires strong HR know-how and excellent communication to meet deadlines 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

• Ensure promptness, freshness, and quality of dishes.
• Coordinate cooks' tasks.
• Implement hygiene policies and inspect equipment for cleanliness.
• Design new recipes, plan menus, and select plate presentations.
• Review staffing levels to meet service, operational, and financial objectives.
• Hire and train kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Perform 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

Food safety & hygiene knowledge

HR management

Communication skills

Deadline-oriented

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