Executive (Fruit) Chef

7 days ago


Singapore DA JIA DOU HAO PTE. LTD. Full time

**WORK ENVIRONMENT**:
**AIR CONDITIONED KITCHEN**

**DRY KITCHEN**

**NO COOKING INVOLVED**

**NO FIRE INVOLVED
**VEGETARIAN FRIENDLY**

**VEGAN FRIENDLY**

**GLUTEN-FREE FRIENDLY**

**PROCESSING & SERVING FRESH FRUITS & VEGETABLES ONLY
**MENU**:
**FRUIT JUICE**

**FRUIT SALADS**

**NEW FRUIT DISHES**

**CREATING DISHES WITH FRUITS & VEGETABLES ONLY**

**FRUIT COCKTAILS**

**FRUIT INFUSED CREATION**

**SERVES ALCOHOL
**NO ARTIFICIAL FLAVOURING, NO ADDITIVES, ETC.
**Work days: FIXED 5 DAYS WEEK (Tuesday, Thursday, Friday, Saturday, Sunday only)**

**Monday off, Wednesday off**

**Work hours: Similar to OFFICE HOURS (9 hours per day only) 10:30AM-7:30PM or 11AM-8PM
**EXECUTIVE (FRUIT) CHEF
Developing unique and cuisine-appropriate menus

Collaborating with the Restaurant Manager to set item prices

Staying current on developing trends in the restaurant industry

Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

Monitoring inventory and purchasing supplies and food from approved vendors

Hiring, training and supervising kitchen staff

Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

Identifying and introducing new culinary techniques

Preparing meals and completing prep support as needed

**EXECUTIVE (FRUIT) CHEF
What are the daily duties of an Executive Chef?

What qualities make a good Executive Chef?

A good Executive Chef is someone who has a passion for cooking and uses their leadership to enforce quality food production. They also value cleanliness and organization within their kitchen which sets an example for the rest of the staff. Executive Chefs also have excellent customer service skills that help them engage with restaurant-goers and correct dishes to their customers’ liking.

Who does an Executive Chef report to?

An Executive Chef typically reports to the Restaurant Manager or directly to the Restaurant Owner.

**Requirements**:
At least 5 years of experience

Executive Chef education and training

Completed: WSQ Food Safety Course Level 3



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