Executive Chef: Culinary Innovation & Kitchen Leadership

MINISTRY OF ROJAK BY ABDUS SALAM ROJAK PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

MINISTRY OF ROJAK BY ABDUS SALAM ROJAK PTE. LTD. is seeking an Executive Chef responsible for innovative cuisine of the highest quality, presentation and flavour for dining rooms, banquets and other facilities, ensuring outstanding guest satisfaction.

You will oversee kitchen operations, hygiene, stock, wastage control and staff training to drive performance. Lead menu development, cost accuracy, and a professional management approach while mentoring staff and maintaining strong financial

Responsibilities

• Trains, develops and motivates staff to meet food prep standards.
• Teaches preparation per defined recipes and seeks constant cuisine improvement.
• Provides leadership, a positive environment and professional management.
• Directs day-to-day kitchen operations and replaces others as needed.
• Gives guidance, sets performance standards and monitors performance.
• Leads with strong interpersonal skills to influence kitchen staff.
• Advocates sound financial and business decisions with integrity.
• Delivers service that exceeds guest expectations and retention targets.
• Improves service by understanding guest needs and coaching staff.
• Delegates tasks to develop supervisors and meet goals.
• Reviews staffing to align guest service with financial objectives.
• Involves in menu development and accurate costing of dishes.
• Determines presentation of food and creates decorative displays.
• Ensures quality, consistency and compliance with hygiene standards.
• Ensures equipment is maintained and compliant with health standards.
• Coordinates with purchasing for needed goods and services.

Job description

MINISTRY OF ROJAK BY ABDUS SALAM ROJAK PTE. LTD. is seeking an Executive Chef responsible for innovative cuisine of the highest quality, presentation and flavour for dining rooms, banquets and other facilities, ensuring outstanding guest satisfaction.

You will oversee kitchen operations, hygiene, stock, wastage control and staff training to drive performance. Lead menu development, cost accuracy, and a professional management approach while mentoring staff and maintaining strong financial