Executive Chef — Lead, Train & Elevate Culinary Team

MARTINO AGENCY; Singapore; Presencial; SGD 70 000 - 120 000; Tempo integral

Resumo da oferta

MARTINO AGENCY in Singapore seeks an executive chef to lead the kitchen team, ensuring high-quality dishes and swift issue resolution. You will train staff, oversee food preparation, and maintain hygiene standards while driving productivity.

Designing menus, selecting plate presentations, and managing staffing levels are essential parts of the role. Strong leadership and excellent communication are required, along with flexibility for on-call and holiday shifts.

Qualificações

• Experience in a similar executive chef role.
• Spanish experience preferred.
• Strong knowledge of food safety and hygiene.
• Proficient knowledge of human resources management.
• Excellent communication skills.
• Ability to meet deadlines.
• Available for on-call, shifts, evenings, weekends and holidays.

Responsabilidades

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Conhecimentos

Leadership

People management

Communication

Food safety

Time management

On-call availability

Ferramentas

BOH systems

Inventory management

Descrição da oferta de emprego

MARTINO AGENCY in Singapore seeks an executive chef to lead the kitchen team, ensuring high-quality dishes and swift issue resolution. You will train staff, oversee food preparation, and maintain hygiene standards while driving productivity.

Designing menus, selecting plate presentations, and managing staffing levels are essential parts of the role. Strong leadership and excellent communication are required, along with flexibility for on-call and holiday shifts.