Executive Sous Chef

Stuttgart Blackforest Pte. Ltd.; Singapore; On-site; SGD 70,000 - 100,000; Full time

Job summary

A high-end dining restaurant in Singapore is seeking an experienced Head Chef to lead menu development and kitchen operations. You will create innovative dishes, manage costs, and ensure top-notch food quality. The ideal candidate has expertise in European and Asian cuisines, strong leadership skills, and experience in fine dining establishments.

Qualifications

• Proven experience as a Head Chef or Executive Chef in a high-quality or fine dining establishment.

Responsibilities

• Design and update menus that reflect the restaurant’s concept, seasonality, and market trends.
• Create innovative, visually appealing, and consistently high-quality dishes.
• Manage food costs, labor costs, and inventory to meet financial targets.
• Recruit, train, and develop kitchen staff for skill growth and succession planning.

Skills

Strong in European (mainly French) and Asian Cuisine (mainly Indonesian or Peranakan)

Strong leadership, organization, and communication skills

In-depth knowledge of cooking techniques, flavor profiles, and plating aesthetics

Financial literacy and experience managing food and labor budgets

Ability to thrive under pressure in a fast-paced environment

Education

Culinary diploma or equivalent professional certification preferred

Job description

1. Culinary Leadership & Menu Development together with Executive Chef

• Design and update menus that reflect the restaurant’s concept, seasonality, and market trends.
• Create innovative, visually appealing, and consistently high-quality dishes.
• Standardize recipes and presentation guidelines for consistency.
• Reporting all the information about the kitchen and restaurant directly to Executive Chef.
• Lead, mentor, and inspire the kitchen brigade, from sous chefs to kitchen assistants.
• Schedule staff, assign duties, and ensure full coverage during service.
• Foster a collaborative and disciplined work environment.

3. Quality Control & Food Safety

• Maintain the highest standards of food quality, taste, and presentation.
• Implement and monitor HACCP or equivalent food safety protocols.
• Oversee storage, stock rotation, and waste management to ensure freshness and minimize loss.

4. Cost Control & Budgeting

• Manage food costs, labor costs, and inventory to meet financial targets.
• Negotiate with suppliers and source the best ingredients within budget.
• Monitor and control portion sizes to ensure profitability without compromising quality.

5. Operational Excellence

• Ensure kitchen equipment is maintained, cleaned, and repaired as needed.
• Work closely with the front‑of‑house team to ensure smooth service.
• Anticipate and resolve kitchen issues before they impact guests.

6. Staff Development & Training

• Recruit, train, and develop kitchen staff for skill growth and succession planning.
• Provide regular feedback, conduct performance reviews, and enforce discipline when necessary.

7. Brand & Guest Experience

• Represent the restaurant in media appearances, culinary events, when the Executive Chef is not present.
• Stay up to date on culinary trends to keep the restaurant’s offerings competitive and exciting.

Skills & Qualifications

• Strong in European (mainly French) and Asian Cuisine (mainly Indonesian or Peranakan)
• Proven experience as a Head Chef or Executive Chef in a high‑quality or fine dining establishment.
• Culinary diploma or equivalent professional certification preferred.
• Strong leadership, organization, and communication skills.
• In‑depth knowledge of cooking techniques, flavor profiles, and plating aesthetics.
• Financial literacy and experience managing food and labor budgets.
• Ability to thrive under pressure in a fast‑paced environment.