executive chef

8-11 Years

SGD 7,200 - 10,200 per month

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Early Applicant

Job Description

Leadership: Manage all kitchen staff, provide direction for daily operations, and develop kitchen talent.
Menu development: Plan and create menus, incorporating new ideas and techniques while staying true to the establishment's concept.
Operational management: Oversee all food preparation areas, ensure smooth and efficient service, and manage kitchen inventory and purchasing.
Quality control: Maintain high standards for food quality and presentation across all dishes and dining outlets.
Financial management: Control costs, manage the kitchen budget, and contribute to the financial performance of the food and beverage operations.
Compliance: Ensure strict adherence to health, safety, and sanitation regulations and food handling procedures.