Executive Chef

5 days ago


Singapore CUBA LIBRE PRIVATE LIMITED Full time

Key Responsibilities Menu Development & Culinary Innovation Design and develop menus featuring authentic and modern Spanish cuisine (tapas, paella, gazpacho, desserts). Experiment with seasonal ingredients, new techniques, and flavor profiles. Ensure menu items meet quality, portion, and presentation standards. Kitchen Leadership & Staff Management Supervise, mentor, and train sous chefs, line cooks, and kitchen staff. Assign duties, monitor performance, and maintain high morale. Foster a culture of discipline, creativity, and teamwork in the kitchen. Food Preparation & Quality Control Oversee preparation and cooking of all dishes. Ensure consistency, taste, and presentation meet restaurant standards. Maintain strict adherence to hygiene, safety, and sanitation protocols. Inventory & Cost Management Monitor stock levels and place orders for ingredients and supplies. Manage food costs, minimize waste, and optimize kitchen efficiency. Maintain records for budgeting, purchasing, and recipe standardization. Guest Experience & Special Events Occasionally interact with guests to explain dishes, recommend pairings, or host special dinners. Design custom menus for private events, VIP guests, and catering Administrative & Operational Duties Plan schedules for kitchen staff. Maintain records of recipes, inventory, and kitchen operations. Collaborate with restaurant management on overall strategy, promotions, and service standards. Requirements Minimum 10 years' experience in Spanish/Mediterranean cuisine. Strong leadership, communication, and team management skills. Creativity and knowledge of modern culinary trends. Expertise in menu planning, inventory management, and food cost control. #J-18808-Ljbffr


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