EXECUTIVE CHEF

Job Scope:

1. Kitchen Leadership & Management

• Lead and manage all kitchen operations and culinary team (Sous Chef, CDP, Commis, Kitchen Assistants)

• Plan duty roster, delegate tasks, and supervise daily food preparation

• Train, mentor, and evaluate kitchen staff performance

• Maintain discipline, teamwork, and productivity in a fast-paced kitchen

• Coordinate with restaurant manager and service team for smooth operations

2. Menu Planning & Turkish Cuisine Development

• Design and develop authentic and modern Turkish menu
  (meze, kebabs, pide, grills, soups, desserts, sauces, bread, charcoal cooking, etc.)

• Standardize recipes, portioning, and plating presentation

• Introduce seasonal and promotional dishes

• Ensure food consistency, taste, and authenticity

• Adapt menu to customer preferences and dietary requirements
  Executive chefs are responsible for creating menus and ensuring consistency and creativity in dishes

3. Food Preparation & Quality Control

• Oversee preparation, cooking, and final plating of all dishes

• Conduct daily food tasting and inspection before service

• Ensure correct cooking techniques and proper marination

• Maintain high standards of taste, texture, and presentation, inspect meals and ensure quality standards.

4. Cost Control & Inventory Management

• Manage food cost, wastage, and kitchen budget

• Monitor stock levels and purchase ingredients

• Liaise with suppliers for halal meat, spices, and Turkish ingredients

• Control portioning and storage procedures

5. Hygiene, Safety & Compliance (Singapore SFA Standards)

• Ensure compliance with food hygiene and safety regulations

• Implement proper storage, labeling, and temperature control

• Maintain clean and organized kitchen environment

• Follow guidelines and sanitation procedures

6. Operations & Service Coordination

• Work closely with front-of-house team during service

• Handle customer feedback and special requests

• Solve kitchen operational issues promptly

• Ensure timely food delivery during peak hours

7. Additional Responsibilities

• Maintain kitchen equipment and report maintenance issues

• Conduct staff training on Turkish cooking techniques

• Stay updated with culinary trends and innovations

• Willing to work weekends, public holidays, and split shifts

Preferred Skills / Requirements

• Strong knowledge of authentic Turkish and Middle Eastern cuisine

• Experience in charcoal grill & kebab preparation

• Leadership and team-management experience

• Good communication skills (English, Arabic advantage)

• Able to work in high-volume restaurant environment