Executive Chef

Job Description

We are seeking an experienced and highly motivated Executive Chef to lead and oversee the overall kitchen operations of our food and beverage establishment.

The successful candidate will be responsible for maintaining high standards of food quality, consistency, hygiene and safety, while managing the kitchen team and ensuring efficient day-to-day kitchen operations.

Key Responsibilities

• Lead and manage the overall kitchen operations, including food preparation, production and service.

• Develop and maintain menus in accordance with the company's concept, quality standards and customer expectations.

• Plan and oversee food preparation, cooking and presentation to ensure consistent food quality and standards.

• Manage kitchen staff, including recruitment, training, work allocation, performance monitoring and staff development.

• Monitor food costs, portion control, wastage and inventory to improve kitchen efficiency and profitability.

• Work closely with management on menu development, pricing, purchasing and operational planning.

• Liaise with suppliers and monitor the quality and freshness of ingredients.

• Ensure compliance with Singapore food safety, hygiene and workplace safety requirements.

• Establish and maintain standard operating procedures for kitchen operations.

• Conduct regular checks on food quality, kitchen cleanliness, equipment and food storage conditions.

• Manage kitchen operations during busy service periods and resolve operational issues promptly.

• Provide leadership and guidance to the culinary team and maintain a professional and disciplined working environment.

• Support the management team in improving overall restaurant operations and customer satisfaction.

Requirements

• Minimum 5 years of relevant professional culinary experience, with substantial experience in a senior kitchen or chef management role.

• Proven experience managing and supervising a professional kitchen team.

• Strong knowledge of food preparation, menu development, food costing and kitchen operations.

• Good understanding of food safety and hygiene standards.

• Strong leadership, communication and organisational skills.

• Ability to work independently and make effective operational decisions.

• Experience in restaurant, catering, hotel or large-scale food service operations will be an advantage.

• Relevant culinary qualifications or professional culinary training will be an advantage.