Executive Chef

6 days ago

Singapore LE RAINBOW CATERING PTE. LTD. Full time

Essential Functions:

- Plan, direct, and supervise the food preparation and cooking activities.
- Determine production schedules and staff requirements necessary to ensure timely delivery of catering services.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Demonstrate new cooking techniques and equipment to staff.
- Record production and operational data on specified forms.
- Develop product improvements based on sensory testing data.
- Establish product specifications and documentations.
- Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
- Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.
- Plan, manage and run panel sessions and sensory tests on food products.
- Refine recipe formulation for mass production purposes.
- Review methods to improve quality of new food products and compliance with food regulations during mass production.
- Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.
- Suggest changes to new food production processes.
- Troubleshoot production processes to resolve production, quality and regulatory compliance issues.
- Performs all other duties as assigned.

**Responsibilities**:

- Ensure efficient operations and adherence to SOPs
- Ensure sustainable profit margins and operating budgets through effective cost systems
- Oversee the cleanliness and maintenance of the kitchen and kitchen equipment
- Lead and ensure staff members are cross-trained for deployment across multiple brands to support daily operations
- Develop and supervise plans to ensure efficient use of resources and minimise wastage
- Cultivate a cohesive, collaborative and high-performing culture within the brands to heighten staff members' morale
- Mentor, train and encourage staff by providing continuous performance feedback and identifying a talent pipeline
- Determine and create menu selections and buffet showcase standards
- Establish SMART goals to guide staff members in operations and heightened performance

Job Requirements:

- Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
- Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
- Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
- Planning: Skilfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.
- Eight years experience or more in cooking (Chinese & Western Cuisine) and managing a culinary team in a catering operation.
- Degree from internationally recognized culinary institution preferred.
- Equipped with excellent sense of taste and creativity in food presentation.
- Ability to perform in a fast-paced environment.
- Be a business savvy leader with demonstrated financial acumen, capable of providing strong management of reports.
- Demonstrate ability to leverage shared resources and to manage through influence.

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