Executive Chef

KINGS INDIAN BANANA LEAF PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A restaurant in Singapore is seeking a Kitchen Leader to oversee operations and guide junior staff in the absence of the head chef. The role requires a Bachelor’s degree in Hotel Management and formal culinary training, coupled with significant restaurant experience and food knowledge. The ideal candidate will manage kitchen productivity, food quality, and assist in menu creation, ensuring customer satisfaction is achieved.

Qualifications

• Previous restaurant experience is essential.
• Extensive food and beverage knowledge required.
• Knowledge of restaurant regulations is necessary.

Responsibilities

• Leads kitchen team in chef's absence.
• Provides guidance to junior kitchen staff members.
• Assigns stations and work shifts for maximum productivity.
• Oversees kitchen stock and ingredients organization.
• Assists head chef with menu creation.

Skills

Ability to Work Under Pressure

Exceptional Customer-Service Skills

Education

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training

Job description

Overview

Job Description & Requirements:

Responsibilities

• Leads kitchen team in chef's absence.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity
• Develops food preparation techniques and supplies ordering system that minimizes wastage.
• Oversees and organizes kitchen stock and ingredients.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Plans and takes corrective actions to resolve issues in a timely manner.
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Assists head chef with menu creation.
• Implements procurement strategies to minimize costs and ensure timely delivery.
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

Qualifications

• Bachelor’s degree/Diploma in Hotel Management
• Formal Culinary Training
• Previous Restaurant Experience
• Extensive Food and Beverage Knowledge
• Restaurant Industry Knowledge
• Knowledge of Restaurant Regulations
• Ability to Work Under Pressure
• Exceptional Customer-Service Skills