EXECUTIVE CHEF

AAQIL FOOD PALACE PTE. LTD.; Singapore; On-site; SGD 85,000 - 120,000; Full time

Job summary

AAQIL FOOD PALACE PTE. LTD. is seeking an Executive Chef to lead the kitchen team in delivering innovative cuisine with exceptional presentation and flavour. You will oversee daily operations, ensure quality standards, and manage food cost, hygiene and training to achieve guest satisfaction.

The role requires strong leadership, menu development, and the ability to train and motivate culinary staff while maintaining compliance with health and safety regulations in a fast-paced environment.

Qualifications

• Demonstrates strong leadership in kitchen management.
• Experience in high-volume dining settings is preferred.
• Solid knowledge of food safety and HACCP principles.

Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet established standards.
• Teaches preparation according to defined recipes and seeks continual cooking improvements.
• Provide direction for day-to-day kitchen operations.
• Ensure staff coverage and appropriate replacements when needed.
• Guide subordinates, set performance standards and monitor results.
• Lead with interpersonal and communication skills to manage kitchen staff.
• Promote sound financial decisions and uphold honesty and integrity in management.
• Support service behaviours above standard to enhance guest satisfaction.
• Improve service by aligning with guest needs and providing coaching when needed.
• Delegate tasks to develop supervisors and ensure goals are met.
• Review staffing levels to balance guest service with financial objectives.
• Participate in menu development and maintain accurate food costing for dishes.

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.