EXECUTIVE CHEF

SINGAI CHETTINAD RESTAURANT PTE. LTD.; Singapore; On-site; SGD 90,000 - 140,000; Full time

Job summary

SINGAI CHETTINAD RESTAURANT PTE. LTD. seeks an Executive Chef to lead culinary operations, ensuring innovative, high-quality cuisine for dining rooms and events. You will manage cost control, stock, wastage, hygiene, and training across the kitchen, while maintaining exceptional guest satisfaction.

You will provide day-to-day leadership, direct staff, oversee menu development, and ensure compliance with health and safety standards, driving kitchen profitability and guest delight.

Qualifications

• Trains, develops and motivates culinary staff to meet high standards
• Manages menu development and accurate costing of all dishes
• Advocates sound financial decisions and maintains profitability
• Ensures strict food handling, sanitation and hygiene practices in the kitchen
• Coordinates with purchasing for required goods and services
• Oversees day-to-day kitchen operations and staff performance

Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet established standards.
• Teaches preparation according to defined recipes and seeks constant cuisine improvement.
• Provides leadership and a professional approach to management in the kitchen.
• Directs day-to-day kitchen operations and ensures staff coverage in absences.
• Directs performance standards and monitors staff performance.
• Leads in menu development and cost maintenance for all dishes.
• Ensures all equipment is properly maintained and compliant with health regulations.
• Coordinates with purchasing for needed goods and services.
• Maintains proper grooming and hygiene standards for kitchen staff.

Skills

Leadership

Staff development

Menu development

Costing and budgeting

Food safety and hygiene

Purchasing coordination

Quality control

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.