Restaurant Executive Chef - Cantonese Cuisine

RECRUIT, PLACE & TRAIN PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A renowned restaurant group in Singapore seeks an experienced culinary leader with a Degree in Culinary Arts or Restaurant Management. Candidates should have at least 10 years of team management experience in a Cantonese kitchen. The role involves managing menu creation, cost control, and ensuring high food quality standards. The restaurant offers flexibility in schedules, including shifts and weekends, providing a dynamic work environment with opportunities for creativity and leadership.

Benefits

Flexible work hours including shifts and weekends

Qualifications

• Minimum 10 years of relevant experience with team management in a Cantonese kitchen.
• Proven track record of cost control to meet financial goals.
• Ability to show creativity and innovation in menu design.

Responsibilities

• Manage menu creation and plating design under the Snr Executive Chef's direction.
• Develop creative menus that enhance branding and sales.
• Establish and maintain excellent food quality standards.

Skills

Leadership

Time management

Creativity in menu design

Cost control

Communication skills

Knowledge of HACCP

Education

Degree or Skills Certificate in Culinary Arts or Restaurant Management

Job description

• This is a 5-day / Work Week!!
• Degreeor Skills Certificate inCulinary Arts/ Restaurant ManagementandOperations;
• Minimum10years ofrelevantexperiencepreferablywith experience Team Management in a Chinese Cantonese Kitchen;
• Possess comprehensive knowledge of your specialty and general culinary functions - Cantonese Cuisine;
• Preopening team would beadvantageous;
• Proventrack recordof cost control including food, equipment, laborand waste to meet the food quality and financial goals;
• Ability to showcreativity and innovation in menu design, preparation, and presentation;
• Demonstrate multitasking and excellent time management skills;
• Exhibit strong leadership qualities / Possessgood communicationand interpersonal skills;
• Possess a strongunderstandingand executionofHazard AnalysisCritical Control Points(HACCP);
• Manage menu creation, plating design, and inventory in alignment with then Snr Executive Chef's direction;
• Develop creative and appealing menus that align with the restaurant’s concept,enhancing branding and sales;
• Work closely with Snr Executive Chef to strategize and maximize revenue through competitive pricing of F&B products and services
• Establish andmaintainexcellent standards of food quality and production, ensuring consistency in all dishes

Comfortable with flexible work hours includingshifts, split shifts, weekends, and public holidays