Executive Chef

4 weeks ago

Singapore Jr F&b Concepts Pte. Ltd. Full time

. Overall in-charge of the Kitchen department in the Japanese Fine Dining Cuisine outlet, ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.

. Responsible for overseeing the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.

. Work closely with the Executive Director and Line Departments in the pursuit for continuous improvements in products and menu items, promotions and to meet productivity and profitability KPIs set by the Management.

. To plan, establish and maintain an optimum 'lean' operational structure within the Kitchen department in the F&B outlet, so as to ensure the effective and efficient running of the Kitchen.

. To plan, supervise and execute food preparation and production activities. E.g. proper cleaning, cutting, marinating, seasoning, cooking of food items, etc.

. To manage the cost control of raw materials, food cost and related kitchen operational expenses under the outlet.

. To control food production volumes / quantities, and to minimize over production and wastages without compromising on quality.

. Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation as well as ensuring proper staffing requirements are met.

. Conducts, coordinates and supervises the inventory at the outlet. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.

. Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.

. Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times. Cook menu items in cooperation with the rest of the kitchen team.

. Set up and stock stations with all necessary supplies to prepare for service.

. Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

. To ensure that all menu recipes are standardized to maintain consistent quality output from the outlet and to monitor and ensure compliance with recipe specifications.

. Maintain a prepared, clean and sanitary work area at all times clean and maintain equipment used in food preparation. To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.

. Teach and train staff of preparation and presentation changes to the menu items.

. Responsible for the proper operation and maintenance of the outlet Kitchen facilities and equipment.

. To establish a clear succession / rotation plan for staff in the respective work area and/or functional work responsibilities within the outlet.

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