Executive Chef

5-8 Years

SGD 4,100 - 6,300 per month

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Early Applicant

Job Description

Oversee all daily kitchen activities to ensure smooth and efficient operations.
Hire, train, and manage the kitchen staff, including sous chefs, line cooks, and dishwashers.
Set kitchen policies, protocols, and standards.
Coordinate with front-of-house staff to ensure seamless communication and a positive guest experience.
Develop and design menus based on the restaurant's concept and target customers.
Create new dishes and ensure consistency in presentation and quality across all menu items.
Stay current on culinary trends and introduce new techniques.
Collaborate with management to set item prices.
Manage the kitchen budget, including labor, supplies, and equipment costs.
Monitor food costs and profitability of menu items.
Control inventory by ordering supplies and managing stock to minimize waste.
Build and maintain relationships with vendors to secure high-quality ingredients at competitive prices.
Ensure all food preparation and presentation meets the restaurant's high standards for taste and appearance.
Maintain strict health, sanitation, and food safety standards and ensure staff compliance.
Regularly inspect the kitchen and update it to meet health code regulations.