EXECUTIVE CHEF

3-6 Years

SGD 6,500 - 9,500 per month

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Early Applicant

Job Description

Menu creation: Design innovative menus and seasonal dishes that align with customer preferences.
Food preparation: Cook and oversee the preparation of meals, ensuring consistency and taste.
Kitchen supervision: Lead and coordinate kitchen staff, delegating tasks and monitoring performance.
Inventory management: Order supplies, manage stock levels, and minimize food waste.
Quality control: Ensure dishes meet standards of flavor, presentation, and portion size.
Health & safety compliance: Maintain strict adherence to food safety regulations and sanitation practices.
Training & mentoring: Develop the skills of junior cooks and assistants through guidance and coaching.
Collaboration: Work with restaurant management to align culinary offerings with business goals.