Senior Executive Chef

14 hours ago

Singapore CAREERS COMPASS CONSULTANTS PTE. LTD. Full time

**Executive Chef’s Roles and 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 daily and weekly specials, 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 IDP’s of subordinates to ensure proper training of the staff is taking a place. 
- To ensure the implementation of a correct “food production schedule” for each department and for each crew to maximize effectiveness and efficiency of employees’ working schedule. 
- Plans the menu for the day  Estimate food consumption and requisition or purchase food 
- Ensure that each department/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. (Review “waste/spoilage log”) 
- 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. 
- Review Daily Flash Report and actively involved food and Labor cost controlling. 
- Review “Sensitive Inventory Item” sheet daily and take proper action for variance. 
- Ensure proper equipment operation/maintenance

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