Executive Chef

**Location**

Singapore, Central Singapore

**Job Type**

Full Time

**Salary**

$6,500 - $8,000 Per Month

**Date Posted**

6 hours ago

Additional Details

**Job ID**

3652

**Job Views**

18

**Job Description**:
Roles & Responsibilities

**Your Job functions and Responsibilities**:

- To abide by Management's directions in the day to day Administration and Operations, and be responsible for the overall operations of the kitchen department
- To plan, direct, and manage the kitchen operations, through the establishment of detailed Standard Operating Procedures (SOP) for all areas and scopes as below stated, but not limiting to:

- Product Innovation and Research & Development for products: creations of new items, menu planning, promotion planning
- Product Innovation and Research & Development for desserts & pastries: creations of new dessert items, menu planning, promotion planning
- Purchasing: inventory control and conduct market research on supplies and suppliers,
- Cost Control: look into wastage control, price control, & promotional offerings
- Quality Control & Assurance (QC & QA): maintaining consistency of dishes, ensure all products met standard all the time,
- HR & Training: planning of work schedules, and constant training of kitchen assistants,
- Increase Productivity: analyses work flow and processes and implement ways to improve productivity,
- 5s Advocator & Disciplinarian: champion and manage team with relations to the Japanese 5s work system & Kaizen system into the day to day operations
**Duties and Responsibilities**:

- To be knowledgeable of the market trends; including desserts and pastries, competitors and assisting the Management in running the operation in an efficient, consistent, cost effective and profitable manner. To provide periodic updates and reports on market trends and ideas to Management and Directors.
- Plan, direct, co-ordinate and supervise activities in the Kitchen operations and lead the team in direct support to the company’s operating outlets linked to Goals, Objectives and KPIs set by the company. Handles administrative and operational duties pertaining to the company’s business and constantly look into improving the procedures. To strictly follow the company’s procurement procedures and to ensure efficient procedures with the element of security.
- Ensure that facilities of the kitchen conform to SFA regulations. Keeping a high standard of cleanliness and hygiene including proper care and maintenance of the department’s operating equipments and utensils.
- Establish a detailed Standard Operating Procedures (SOP) and manual of all work processes & flow of the kitchen team which will form the overall SOP bible of the company. To supervise and ensure that SOP is followed through by all staff at any point in time.
- Enforce quality control and assurance for all product. To conduct QC and random audits on ingredients to ensure that supplies met requirements and standards. To also check on products produced by crews to ensure that SOP is followed strictly and accurately.
- Handles all internal and or external customer related services and looking into complaints concerning food, beverages and services.
- Lead & play an active role in the company's Research & Development and innovation of food and dessert offerings to create a constantly refreshed menu and creative promotional offerings. To also be part of the Management team and be involved in all food tasting panel sessions, in-house and external photoshoots, and Media filmings or interviews.
- Manage kitchen purchases and liaising with external suppliers on purchase orders and receiving of goods to ensure right quantity and quality is delivered. To manage and oversee the recipe/cost control through research, wastage control, and negotiation with suppliers.
- Establish and be responsible for good storage management, including practicing First In First Out (FIFO) and checking on products’ shelf life. Maintain Just In Time (JIT) standards for all purchasing and storage management.
- Participates & work closely with all managers in co-ordination work with all departments to ensure effective communications are practiced and all work related information, implementation and execution of promotions and or instructions are followed up with effectively.
- Establish periodic training schedules to reinforce SOPs, QC & QA is maintained. Conduct On-Job-Training for all new staff and when new dishes or promotions are created. To train and guide the team in kitchen, and always be on the lookout for improvements.
- To plan, forecast and work within the budget with regards to shift duties and man hours for kitchen staff scheduling and deployment.
- Works “Hands On” when the operations are busy to lead and guide the team operationally.

Tags

executive

chef

cakes

pastries