Executive Culinary Director

12 hours ago


Singapore DELICIAE HOSPITALITY MANAGEMENT PTE. LTD. Full time
Job Summary

We are seeking a highly skilled Executive Culinary Director to join our team at DELICIAE HOSPITALITY MANAGEMENT PTE. LTD.

About the Role

The successful candidate will lead our culinary team, overseeing kitchen operations and ensuring exceptional food quality and safety standards.

Salary

The estimated salary for this role is SGD 80,000 - 120,000 per annum, depending on experience.

Key Responsibilities
  • Culinary Expertise: Specialization in French (preferred), Mediterranean, or Western cuisines, with a minimum of 3 years of experience in modern and creative culinary styles.
  • Culinary Knowledge: A deep passion for, and understanding of, French food history, tradition, and culture (preferred).
  • Leadership: Excellent leadership skills with the ability to lead by example and take complete ownership of the restaurant in the absence of the restaurant manager.
  • Kitchen Management: Ability to command and lead a high-volume kitchen while maintaining food safety and responsible for risk management SOP.
  • Creativity: Personal flair for experimentation to modify familiar dishes and create innovative combinations.
  • Operational Oversight: Collaborate closely with management to run daily kitchen operations, including outside catering.
  • Mise en Place Preparation: Efficiently prepare, coach and delegate mise en place as instructed by management, ensuring all ingredients are prepped and ready before cooking.
  • Consistency and Training: Ensure consistency in work performance by overseeing all kitchen staff members, ensuring they have full knowledge of the menu and ingredients, especially regarding allergens.
  • Inventory Management: Maintain/coach proper stock levels to ensure smooth daily restaurant operations.
  • Food Safety Compliance: Ensure proper handling and storage of all food items following First-in-First-out principles in accordance with company standards and Singapore Food Agency sanitation regulations.
  • Quality Control: Consistently monitor food quality and presentation, adhering to standard recipes and portion control practices.
  • Staff Briefing: Brief staff on inspecting food quality upon receipt and signing off on delivery orders according to company policy, including temperature checks during receiving.
  • Hygiene and Safety: Uphold good hygiene, food safety, and personal grooming standards, promoting safety for oneself and colleagues, and applying risk management practices at all times.
Requirements
  • Profitability Focus: Maximize profitability for the outlet through effective kitchen management.
  • Trend Awareness: Display curiosity and a willingness to learn about new culinary trends, providing feedback to drive innovation and enhance profitability for both the company and personal career growth.
  • Challenge Acceptance: Enjoy challenges and remain committed to serving food of the highest quality.
  • Initiative and Teamwork: Exhibit good initiative, be a self-starter, and function effectively as a team player.
  • Inventory Assistance: Assist in conducting monthly inventory for the kitchen and outside catering.
  • Waste Control: Monitor portion sizes and waste control to maintain profit margins.
  • Additional Duties: Perform any other duties as assigned by management (CEO/Directors), the Executive Chef, or the Restaurant Manager.


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