Executive Culinary Director

6 days ago


Singapore MINOR FOOD GROUP (SINGAPORE) PTE. LTD. Full time
Job Description

The Executive Culinary Director is responsible for planning menus for the brand/concept. This involves scheduling and coordinating the work of kitchen staff to ensure that food preparation meets high standards of quality and safety.

Scheduling and Coordination:

  • The Executive Culinary Director schedules and coordinates the work of kitchen staff to ensure that food preparation is correct and within budgeted labour cost goals.

Product Sourcing and Approval:

  • The Executive Culinary Director approves the requisition of products and other necessary food supplies.

Cleanliness and Safety:

  • The Executive Culinary Director ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.

Food Safety and Training:

  • The Executive Culinary Director safeguards all food preparation by implementing training for the staff to increase their knowledge about food safety, sanitation, and accident prevention principles.

Recipe Development and Quality Control:

  • The Executive Culinary Director develops kitchen manuals, standard recipes, and techniques for food preparation and presentation which help to assure consistently high quality and minimize food costs.

Financial Planning and Management:

  • The Executive Culinary Director prepares necessary data for applicable parts of the budget; projects annual food, labour, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

Staffing and Labour Costs:

  • The Executive Culinary Director ensures proper staffing for maximum productivity and high standards of quality.

Maintenance and Cleaning:

  • The Executive Culinary Director establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

Training and Development:

  • The Executive Culinary Director provides training and professional development opportunities for all kitchen staff.

Ambassadorship:

  • The Executive Culinary Director periodically visits dining areas when they are open to welcome customers.

Requirements:

  • The candidate must possess at least a Professional Certificate/NiTEC in any field.
  • At least 5 Year(s) of working experience.


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