Executive Chef

Private Advertiser; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

Private Advertiser is seeking an Executive Sous Chef to lead a high-volume kitchen, ensuring premier dining experiences. You will enforce standards, manage costs, mentor staff, and drive menu innovations while collaborating with operations and marketing teams.

The ideal candidate brings at least two years in an Executive Sous Chef role, deep culinary knowledge, strong leadership, and a focus on quality, cleanliness, and customer satisfaction within a fast-paced environment.

Qualifications

• Proven experience in an Executive Sous Chef role for a minimum of 2 years.
• Knowledge of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work under pressure.
• Ability to produce high-volume, accurate, high-quality output.
• Strong customer service focus and interpersonal skills.
• Good communication and interaction with kitchen and restaurant staff.
• Good time management and respectful staff leadership.

Responsibilities

• Enforce performance standards, policies and procedures in the kitchen per company rules.
• Ensure compliance with food hygiene policies and procedures.
• Introduce ideas to enhance the customer dining experience.
• Stay updated on industry trends and suggest menu improvements.
• Manage food cost efficiently and effectively.
• Minimize expenditures to boost profitability within budget guidelines.
• Collaborate with Restaurant Ops and Marketing to drive traffic and spend.
• Interact with customers to enhance dining experience when needed.
• Lead and organize the kitchen team for smooth operations.
• Conduct regular performance appraisals and identify training needs.
• Set clear targets and standards for the team to achieve.
• Organize training for kitchen staff and individuals as required.

Skills

Executive Sous Chef

Leadership

Customer Service

Time Management

Multitasking

Education

Culinary Degree

Job description

Job Responsibilities

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• Fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Restaurant Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic to the restaurant and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.
• To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.

Prerequisite

• Proven experience in a Executive Sous Chef role for a minimum of 2 years.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good in customer service, focused and oriented.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.