Executive Chef

2 days ago

Singapore 45 KTD CANTEEN PTE. LTD. Full time

Create menus, recipes, and food purchase specifications
- Oversee all kitchen operations, including preparing dishes, inventory management, and hiring and managing staff
- Hire, train, and manage kitchen staff, and set staffing schedules
- Develop and monitor the food and labor budget for the department
- Maintain high professional food quality and sanitation standards
- Monitor the profitability of menu offerings, and manage other aspects of the kitchen's financial planning
- Have a creative mindset and a passion for pushing culinary boundaries
- Have a thorough understanding of health and safety regulations in a kitchen setting
- Cooperate with the restaurant manager and banquet manager to prepare special menus.
- Developing a culinary plan to ensure quality satisfaction with both long
- and short-term goals
- Enhancing food quality by creating standards for other kitchen staff members
- Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies
- Assisting with the creation of seasonal, monthly, or annual menus
- Working with the Restaurant Manager to ensure food, beverage, and labour budgets are maintained and monitored
- Supervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants
- Ensuring all kitchen equipment is running efficiently and arranging repairs or new parts when required
- Looking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded
- Leads kitchen team in chef's absence.
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
- Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity
- Develops food preparation techniques and supplies ordering system that minimizes wastage.
- Oversee and organize kitchen stock and ingredients.
- Keeps cooking stations stocked, especially before and during prime operation hours.
- Plans and takes corrective actions to resolve issues in a timely manner.
- Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.
- Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
- Develop guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

**Requirements**:

- Previous Restaurant Experience,
- Extensive Food and Beverage Knowledge,
- Restaurant Industry Knowledge,
- Knowledge of Restaurant Regulations,
- Ability to Work Under Pressure,
- Exceptional Customer-Service Skills
- Strong leadership, motivational and people skills, Flexibility

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