Assistant Executive Chef

COMPANY DESCRIPTION

Headquartered in Singapore, The EtonHouse International Education Group has 110 schools across 9 countries. We run pre-schools as well as K-12 international schools. Together, these schools provide internationally recognized programmes and high-quality education to over 20,000 students globally. The group also runs enrichment programmes and cutting-edge ed-tech programmes to scale the provision of high-quality education in pre-schools.

Over the last 28 years, EtonHouse has been at the forefront of international education in the Asia Pacific region and has won numerous awards. In 2019, our founder, Mrs. Ng Gim Choo won the EY Entrepreneur Of The Year Award in the Education category. In addition, EtonHouse was recently selected to be in the inaugural cohort of the Scale-Up SG programme, which is an Enterprise Singapore programme selecting high-growth potential local companies which can be groomed into future global champions.

With children at the heart of what we do and the vision to make good quality education accessible to every child in Singapore, EtonHouse launched the EtonHouse Community Fund (ECF) in 2015. As an independent IPC charity, ECF continuously runs initiatives to make a difference in the lives of vulnerable children.

**EtonHouse Vision**

Shaping the future through education

**EtonHouse Mission**

Developing confident and capable global citizens

**Be a part of the EtonHouse family**

We welcome passionate and dedicated professionals who share our belief in the power of education. Together, we can make a meaningful difference to children and society through education.

DESIGNATION : Assistant Executive Chef

RESPONSIBILITIES

**Key Expectations**:

- Ensure that all central kitchens and food catering operations deliver an excellent andsafe experience.
- Ensure all kitchen KPIs are met via collaboration with the Executive Chef.
- Ensure high standards of food safety and hygiene.
- Ensure that any food incidents are highlighted, investigated and reported to theExecutive Chef on a timely basis.
- To perform ad-hoc duties being assigned from time to time.

**Kitchen Operations**:

- Provide leadership over the entire kitchen team.
- Ensure smooth operation of all central kitchens.
- Ensure high standards of hygiene in food preparation.
- Oversee the work performance, scheduling and training of the entire kitchen team.
- Assist with operational logistics, including catering, transportation scheduling, and staffscheduling.
- Procure kitchen resources including kitchen equipment and small-ware inventory

**Catering Operations**:

- Ensure the operational success of catering operations.
- Keep to the budget set by the Executive Chef and highlight deviation from budget on atimely basis.
- Ensure goals set for catering operations are met and explain shortfall in ability to meet goals set.
- Ensure highest food standard and hygiene in food catered.
- Ensure quick response to schools and resolve catering issues on a timely basis.

**Culinary Operational Efficiency**:

- Manage and improve culinary operational efficiency.
- Create seasonal, on-trend, executable and sustainable menus.
- Ensure continuous review of menu to take into consideration feedback from variousstakeholders.
- Manage and respond to special request from schools.
- Write, scale, and adjust recipes as needed so they comply with food and labor cost andcost savings goals.
- Conduct food tasting across all central kitchens on a regular basis.
- Ensure food allergies are safely managed.

**Food Safety**:

- Ensure high standards of hygiene in food preparatio.
- Ensure any food incidents are highlighted and reported to the Executive Chef on atimely basis.
- Ensure any food incidents are investigated and resolved on a timely basis with a sense ofurgency.
- Ensure kitchen teams are adequately trained to achieve food safety and hygiene in foodpreparation and delivery process.

QUALIFICATIONS
- At least 5 years of experience leading kitchen team as Head Chef.
- Strong interpersonal skills with ability to communicate effectively across all stakeholdersincluding Principals of various schools.
- Good with recipe creations and scales.
- IT savvy (familiar with computer software & hardware).
- Open-minded and ability to accept and improve on feedback given.
- Strong leadership skills to motivate the kitchen and improve the service standard of theteam.
- Able to train and equip staff with required skills where necessary.
- Competency in cooking and plating techniques for any type of food service.
- Strong culinary skills based on at least 5 years of proven professional cooking experience.
- Uphold honesty and integrity in managing kitchen budgets.
- Well versed in basic food hygiene and workplace safety.
- Possess food safety certificate level 3
- Good knowledge in Healthy Meals in Pre-Schools Programme (HMPP).