Assistant Executive Chef

**J**ob Description & Requirements**

**Key Expectations**:

- Ensure that all central kitchens and food catering operations deliver an excellent and safe 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 the Executive 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 staff scheduling.
- 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 a timely 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 various stakeholders.
- Manage and respond to special request from schools.
- Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost 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 preparation.
- Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis.
- Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency.
- Ensure kitchen teams are adequately trained to achieve food safety and hygiene in food preparation 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 stakeholders including 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 the team.
- 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).
- Department
- EtonHouse HQ
- Locations
- Tampines

**About EtonHouse International Education Group**:
EtonHouse emphasises child-led learning, fostering happiness, engagement, open-mindedness, critical thinking, and a lifelong love for learning. Our inquiry-based pedagogy, established 30 years ago, has made us a leader in education, offering a comprehensive K-12 pathway from Infant Care to High School in Singapore and 9 other countries. The group also manage E-Bridge, part of Singapore's Anchor Operator Scheme for affordable Pre-Schools, and Middleton International School, an affordable through-train international school.
- Founded in 1995