EXECUTIVE CHEF

CHETTINADU NARAYANA'S CURRY PTE. LTD.; Singapore; On-site; SGD 45,000 - 73,000; Full time

Job summary

CHETTINADU NARAYANA'S CURRY PTE. LTD. in Singapore is seeking an experienced kitchen manager to oversee everyday operations, ensure dish quality and freshness, and coordinate cooks and support staff.

The role focuses on hygiene, recipe design, menu planning, staffing optimization, and meeting financial goals, with opportunities to lead a team and implement high standards of service.

Qualifications

• Deep understanding of professional kitchen standards and food safety.
• Knowledge of human resources management.
• Strong communication and interpersonal skills.
• Ability to meet deadlines and manage multiple tasks.

Responsibilities

• Ensure promptness, freshness, and quality of dishes.
• Coordinate cooks' tasks.
• Implement hygiene policies and examine 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 and dishwashers.
• Perform administrative tasks, inventory, and purchase orders.
• Set and monitor performance standards for staff.
• Obtain feedback on food and service quality and handle customer complaints.

Skills

Food safety

HR management

Communication

Time management

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