Group Executive Chef

DOCG PTE. LTD.; Singapore; Presencial; SGD 78 000 - 134 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Competitive salary and benefits

Career advancement opportunities

Dynamic, supportive work environment

Staff discounts on meals

Resumo da oferta

DOCG PTE. LTD. is hiring in Singapore CBD to lead culinary strategy across outlets. The role focuses on developing and standardizing menus, overseeing seasonal and promotional offerings, and ensuring consistent quality and presentation across all locations.

You will maintain strict food safety standards, monitor costs and waste, and enforce standard kitchen procedures. This is a 6-day workweek from 11am–11pm with staff discounts on meals and growth opportunities.

Qualificações

• Experience in developing culinary strategies across multiple outlets.
• Ability to standardize menus and maintain consistency in flavor and quality.
• Experience creating seasonal and promotional menus to boost revenue.

Responsabilidades

• Develop and implement culinary strategies for multiple outlets.
• Create and standardize menus across outlets for consistency.
• Oversee seasonal, promotional, and event menus to attract customers.
• Ensure uniformity in food preparation, portions and presentation.
• Maintain high standards of food safety, sanitation and hygiene.
• Monitor costs, waste and portions to optimize resources.
• Enforce standardized kitchen procedures and safety protocols.

Conhecimentos

Culinary strategy

Menu development

Menu standardization

Food cost control

Food safety & hygiene

Descrição da oferta de emprego

- Location(s): CBD

- Working Days: 6 days/week

- Working Hours: 11am to 11pm (2 hrs break)

Job Description & Requirements:

• Develop and implement culinary strategies for multiple outlets to align with the company’s vision and brand identity.
• Create and standardize menus across outlets, ensuring consistency in flavor, presentation, and quality.
• Oversee the creation of seasonal, promotional, and event-specific menus to attract customers and increase revenue.
• Ensure uniformity in food preparation, portion sizes, and presentation across all locations.
• Maintain high standards of food safety, sanitation, and hygiene at all outlets.
• Monitor food costs, waste, and portion control across locations to optimize resources and reduce wastage.
• Develop and enforce standardized procedures for kitchen cleanliness, equipment maintenance, and safety protocols.

We Offer:

• Competitive salary and benefits package.
• (Salary package is based on role responsibilities and operational working requirements)
• Opportunities for career advancement and skill development.
• A dynamic and supportive work environment.
• Staff discounts on meals.