Executive Chef

- Overseeing daily restaurant management operations.

- Ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos

- Developing and implementing growth strategies and improving revenue.

- Plan and direct food preparation and culinary activities

- Delivering superior food and beverage service and maximizing customer satisfaction.

- Responding efficiently and accurately to restaurant customer enquiries and complaints, problem solving.

- Liaising with customers, employees, suppliers, sales representatives etc.

- Select and develop recipes, plan and price menus is subject to company approval.

- Ensures that appropriate sanitation and safety standards are met Singapore SFA requirement.

- Hiring employees and training low-level managers and staff.

- Evaluating performance and productivity.

- Organize and supervise shifts, diligent and be a team player.

- Creating and managing budgets on food costs.

- Overseeing stock levels

- Ensure proper equipment operation / maintenance

- Any decision making must seek for company director approval.

- Other ad-hoc duties as assigned