Executive Culinary Director
2 days ago
We are seeking a seasoned Culinary Professional to join our team at JAXS PTE. LTD. as an Executive Culinary Director.
About the RoleThis role oversees and directs the kitchen operation, providing functional assistance and direction to ensure seamless execution of culinary functions and activities.
ResponsibilitiesThe ideal candidate will oversee and manage stock levels, coordinate culinary functions and activities, work closely with FOH head and cafe supervisor, and report directly to the Catering Manager and Culinary Director.
The successful candidate must be able to maintain industry-leading levels of hygiene, health, and safety while ensuring that food preparation adheres to appropriate standards.
Location & ShiftsThis position is based in Pasir Ris, Singapore. The required shift is Monday to Friday, starting around 7 am and typically ending by 4 pm. However, occasional Saturday or Sunday shifts may be necessary.
Benefits- A full daily staff meal is provided
- A comfortable uniform and spacious work environment are available
- Excellent consistent daytime working hours, with most weekends off
- Optional extended unpaid leave during school holidays (December, April, and July)
- Growth and development opportunities, along with career advancement possibilities
1.1 Prepare workstations before each service
1.2 Coordinate food preparation across workstations according to the speed and rhythm of service
1.3 Ensure plating of food items across workstations
2. Execute Food and Beverage Operations2.1 Assist with planning staff schedules based on operational needs
2.2 Monitor inventory levels to ensure sufficient stock for kitchen operations
2.3 Perform audits on portion and waste control practices to minimize loss and wastage
2.4 Provide on-the-job training and performance evaluation to subordinates
2.5 Support crisis response and recovery activities in accordance with business continuity policies
3. Contribute to Continuous Improvement3.1 Collect data for process improvement to determine the effectiveness of work processes and procedures
3.2 Implement continuous improvement activities across workstations
3.3 Suggest new recipes for menu renewal based on suggestions from colleagues
4. Maintain Hygiene, Safety, and Standards4.1 Conduct audits on staff's adherence to personal, food, and beverage hygiene standards
4.2 Conduct audits on staff's compliance with Workplace Safety and Health (WSH) policies and procedures
4.3 Conduct audits on staff's adherence to sustainability policy and procedure
4.4 Complete daily HAACP-based paperwork and liaise with the Catering Manager to ensure all SOPs are followed meticulously
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