Executive Chef

3 days ago

Singapore REDDOT BREWHOUSE PTE. LTD. Full time

**About RedDot BrewHouse
Starting in 2007, RedDot BrewHouse is Singapore's first locally-owned independent microbrewery. Today, RedDot BrewHouse is run by a closely knitted family, with a philosophy to continuously bring about the most intriguing flavours and personal experiences to the table of RedDot BrewHouse. We're looking for an Executive Chef to head the Culinary team. This culinary leader should be creative and hands on. He/she should always be in the know about the food scene in Singapore and places his/her food, colleagues and guests as top priority.

**Roles & Responsibilities**
- An executive chef is the commander of the kitchen; he coordinates the kitchen staff and manages the preparation of meals.
- An executive chef's duties include menu planning and management responsibilities.
- An executive chef plans menus, creates special menu for functions, and determines portions sizes.
- Before and during meals, an executive chef oversees prep work and ensures that all meals leaving the kitchen are consistent in presentation and quality.
- An executive chef must be active cost controlling and maintain of food cost.
- The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities.
- Executive Chef will monitor and review subordinates to ensure proper training of the staff is taking a place.
- Ensure that each section place an order for next day consumption based on their par stock levels.
- Ensure proper receiving, storage, and rotation of products to comply with the standards.
- Minimize waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food.
- Manages the kitchen and ensures compliance with all standards of best practices.
- Ensure that safety standards and sanitary requirements are met each and every day.
- Oversee catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
- Actively involved Food and Labor cost controlling.
- Ensure proper equipment operation/maintenance.

**What we need from you**:

- Diploma / Vocational certificate in Culinary Skills or related field
- Minimum 10 years’ related experience as a chef including in 5 years in supervisory capacity in local or international luxury hotels in high volume kitchen and outside catering of 500 guests
- Working experience in Singapore will be an added advantage.
- Menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
- Leadership competencies (eg. decision making and balance execution with interpersonal skills)
- Critical thinking / problem solving
- Oral and written fluency in English, reading and writing abilities are utilized often to complete paperwork and management reports
- Valid Food Hygiene/ Food Handler certificate / FSMS certification as required by local government
- Strong knowledge in Food Safety Management System and HACCP guidelines
- Outgoing and people oriented personality that enjoys contact with patrons
- Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company

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