Executive Chef & Culinary Operations Leader

JAPAN FOODS ENTERPRISES PTE. LTD.; Singapore; On-site; SGD 67,000 - 100,000; Full time

Job summary

JAPAN FOODS ENTERPRISES PTE. LTD. in Singapore seeks an experienced kitchen leader to manage daily operations, supervise cooking, and ensure recipes and standards are followed.

You will train staff, monitor hygiene, handle supplier relations, plan menus, costing, and liaise with the Japanese R&D team. Requires 10 years in F&B, WSQ Food & Hygiene, and ability to work split shifts, including weekends/public holidays.

Qualifications

• Minimum GCE N-Level or ITE qualifications.
• At least 10 years of experience in F&B or related fields.
• WSQ Food Hygiene Certificate.
• Ability to lead and influence a team.
• Willingness to work split shifts, weekends and public holidays.

Responsibilities

• Perform weekly and daily ordering of ingredients for sections.
• Supervise all cooking activities to ensure recipes are followed.
• Prepare mise-en-place and ingredients for day-to-day operations.
• Maintain highest standards of kitchen cleanliness at all times.
• Train new employees to ensure consistency in presentation, taste and texture.
• Appraise subordinate performance and recommend actions.
• Ensure adherence to quality, hygiene, and cleanliness standards.
• Coordinate receiving/collection of supplier deliveries.
• Manage supplier relations to ensure quality and cost efficiency.
• Set up for new restaurant operations and initiatives.
• Prepare reports on kitchen operations; assist with menu planning and costing.
• Create new products and recipes; monitor kitchen safety practices.

Skills

Leadership

Food safety

Team management

Communication

Education

GCE N-Level / ITE

Job description

JAPAN FOODS ENTERPRISES PTE. LTD. in Singapore seeks an experienced kitchen leader to manage daily operations, supervise cooking, and ensure recipes and standards are followed.

You will train staff, monitor hygiene, handle supplier relations, plan menus, costing, and liaise with the Japanese R&D team. Requires 10 years in F&B, WSQ Food & Hygiene, and ability to work split shifts, including weekends/public holidays.