Executive Chef: Seasonal Menu Architect & Kitchen Leader

RM Springleaf Prata Place; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

RM Springleaf Prata Place in Singapore is seeking an experienced kitchen lead to plan, design, and update menus based on seasonal availability, customer preferences, and market trends. You will prepare and oversee high-quality dishes with consistent taste and presentation, supervise kitchen staff, train and evaluate team members, and ensure food safety and sanitation.

The role requires 4 to 6 years in prata flipping, strong leadership, cost control, and collaboration with management on pricing

Qualifications

• Minimum 4 to 6 years experience in Prata Flipping.

Responsibilities

• Plan, design, and update menus based on seasonal availability, customer preferences, and market trends
• Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes
• Supervise and coordinate kitchen staff, including cooks, assistants, and helpers
• Train, mentor, and evaluate kitchen team members to maintain high performance standards
• Ensure strict adherence to food safety, hygiene, and sanitation regulations
• Monitor and maintain kitchen cleanliness, organization, and workflow efficiency
• Control food costs, reduce wastage, and ensure profitability without compromising quality
• Collaborate with management on pricing, promotions, and special events
• Inspect ingredients and finished dishes to ensure quality and freshness
• Develop new recipes and continuously innovate to enhance the menu
• Ensure proper use and maintenance of kitchen equipment
• Experience: Minimum 4 to 6 years experience in Prata Flipping

Job description

RM Springleaf Prata Place in Singapore is seeking an experienced kitchen lead to plan, design, and update menus based on seasonal availability, customer preferences, and market trends. You will prepare and oversee high-quality dishes with consistent taste and presentation, supervise kitchen staff, train and evaluate team members, and ensure food safety and sanitation.

The role requires 4 to 6 years in prata flipping, strong leadership, cost control, and collaboration with management on pricing