EXECUTIVE CHEF

AAQIL FOOD AND CAFE PTE. LTD.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

AAQIL FOOD AND CAFE PTE. LTD. seeks an experienced Executive Chef to lead the kitchen, ensuring innovative, high-quality cuisine, exceptional presentation and guest satisfaction across dining rooms and events.

The role demands strong leadership, staff development, effective cost control, stock management and rigorous hygiene practices to drive profitable kitchen operations and consistent standards.

Qualifications

• Experience leading culinary teams and managing kitchen operations.
• Ability to train and motivate staff to meet high standards.
• Strong focus on cost control, stock wastage and hygiene practices.

Responsibilities

• Train, develop and motivate supervisors and culinary staff to meet standards.
• Teach preparation per defined recipes and pursue continuous cuisine improvement.
• Provide leadership and create a positive work environment for kitchen staff.
• Direct day-to-day kitchen operations and substitute as needed.
• Assign roles, monitor performance and set standards across the team.
• Guide staff and ensure effective communication within the kitchen.
• Advise on financial decisions and maintain integrity in management.
• Deliver service behaviours that enhance guest satisfaction and retention.
• Communicate guest needs and coach staff to meet expectations.
• Delegate tasks to develop supervisors and ensure goals are met.
• Review staffing levels to align with guest service and financial aims.
• Oversee menu development and accurate costing of dishes.
• Determine food presentation standards and display aesthetics.
• Recognize quality products and flavour, ensuring compliance with safety standards.
• Ensure proper food handling, temperatures and hygiene practices.
• Coordinate with purchasing for goods and services; maintain consistency in quality.

Skills

Team leadership

Staff training

Menu development

Food presentation

Cost control

Stock management

Hygiene compliance

Operational supervision

Communication skills

Quality assurance

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.