Restaurant Executive Chef - Chinese Restaurant

GAIA CHINESE CULINARY PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A prominent culinary organization in Singapore is seeking an experienced Culinary Manager to oversee kitchen operations. Responsibilities include menu creation, cost management, and maintaining food quality standards. The ideal candidate should have at least 10 years of culinary management experience, demonstrating creativity in menu design and strong leadership skills. This role requires effective communication and adherence to HACCP standards, with flexible working hours expected.

Qualifications

• Minimum 10 years of culinary management experience.
• Proven track record in cost control and financial management.
• Strong understanding of HACCP standards.

Responsibilities

• Manage menu creation and plating design.
• Develop creative and appealing menus.
• Establish food quality standards and ensure consistency.

Skills

Creativity in menu design

Leadership

Time management

Communication

Interpersonal skills

Knowledge of culinary functions

Education

Degree in Culinary Arts/Restaurant Management

Job description

Roles & Responsibilities

Job Responsibilities

• Manage menu creation, plating design, and inventory in alignment with the Executive Chef's direction
• Develop creative and appealing menus that align with the restaurant’s concept, enhancing branding and sales
• Work closely with Executive Chef to strategize and maximize revenue through competitive pricing of F&B products and services
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Interact with customers to address any concerns or special requests; ensure customer satisfaction with high standards of food and service
• Oversee the kitchen team and its operations which includes but not limited to planning of work schedules and managing cost control
• Guide and train chefs in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions
• Any other duties as assigned

Job Requirements

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 10 years of relevant experience preferably with experience in managing a team
• Possess comprehensive knowledge of your specialty and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

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You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.