EXECUTIVE CHEF

ASIAN GULF INTERNATIONAL PTE. LTD.; Singapore; On-site; SGD 120,000 - 240,000; Full time

Job summary

ASIAN GULF INTERNATIONAL PTE. LTD. is seeking an Executive Chef to lead our kitchen operations in Singapore. You will train staff, develop menus, and ensure high-quality, creatively prepared dishes that delight guests.

The role requires strong leadership, rigorous hygiene practices, and the ability to manage costs and stock while maintaining exceptional dining room service.

Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards.
• Teaches preparation according to well defined recipes and discusses ways to improve the cuisine.
• Provide exceptional leadership by creating a positive work environment and professional management.
• Direct all day-to-day kitchen operations.
• Know employee roles to fill gaps when needed.
• Provide guidance to subordinates, setting performance standards and monitoring results.
• Demonstrate honesty, integrity and lead by example in financial decision making.
• Support service behaviours that exceed customer expectations and retention.
• Improve service by understanding guest needs and coaching staff accordingly.
• Delegate tasks to develop supervisors and ensure goals are met.
• Review staffing to balance guest service with financial objectives.
• Involve in menu development and cost updates for all dishes.
• Determine food presentation standards and decorative displays.
• Recognize quality ingredients, presentations and flavours.
• Ensure compliance with food handling and sanitation standards.
• Maintain proper cooking temperatures and safe handling of all foods.
• Ensure kitchen equipment is maintained and in good working order.
• Coordinate with purchasing for goods and services.

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.