Executive Kitchen Leader

4 days ago


Singapore beBeeCulinary Full time $80,000 - $120,000
Job Title: Executive Kitchen Leader

The role of the sous chef involves overseeing the preparation and execution of dishes to meet fine dining standards. This includes utilizing the tandoor oven in a manner that ensures culinary excellence.

This position requires someone who can lead and train junior chefs in tandoor techniques, cooking methods, and service standards. The successful candidate will be able to monitor food quality during preparation and service to uphold the highest standards of cuisine.

The ideal candidate will have a minimum of 5 years' professional kitchen experience, with at least 2 years as a sous chef in a fine dining setting. They will need to possess proven expertise in tandoor cooking, including marination, skewering, temperature control, and open fire grilling.

A strong knowledge of traditional and modern culinary techniques and food presentation styles is also essential. Additionally, excellent team leadership, communication, and organizational skills are required.

In this role, you will collaborate with the front-of-house and back-of-house teams to ensure smooth kitchen flow and timely service. You will participate in menu development, bringing creativity through mastery of traditional and modern tandoor applications.

Key Responsibilities:
  • Oversight of dish preparation and execution to meet fine dining standards.
  • Leading and training junior chefs in tandoor techniques, cooking methods, and service standards.
  • Monitoring food quality during preparation and service.
  • Participation in menu development and application of creative culinary techniques.
  • Collaboration with front-of-house and back-of-house teams for smooth kitchen operations.
Requirements:
  • Minimum 5 years' professional kitchen experience with at least 2 years as sous chef in a fine dining setting.
  • Proven expertise in tandoor cooking, including marination, skewering, temperature control, and open fire grilling.
  • Strong knowledge of traditional and modern culinary techniques and food presentation styles.
  • Excellent team leadership, communication, and organizational skills.


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