Executive Chef

3 days ago

Orchard, Singapore BYD by 1826 Pte Ltd Full time $60,000 - $120,000 per year

KEY RESPONSIBILITIES:

· Strategic Planning: Develop and implement culinary strategies that align with the company's overall vision and brand identity across all locations.

· Menu and Recipe Management: Create, standardize, and update menus, including developing new dishes and specials while considering budget, seasonal ingredients, and customer feedback.

· Quality Control: Ensure the quality of all food is consistently high, from preparation to presentation, and that all dishes meet company standards.

· Staff Management: Hire, train, and supervise kitchen staff, creating a positive and productive work environment. This includes delegating tasks, scheduling, and providing ongoing coaching to improve skills.

· Financial Management: Manage food costs, estimate production needs, and order ingredients and supplies.

· Hygiene and Safety: Enforce strict food safety, sanitation, and hygiene standards across all kitchen areas, ensuring compliance with company and government regulations.

· Operations Oversight: Monitor equipment functionality and cleanliness, manage inventory, and oversee general kitchen operations to ensure efficiency and a seamless dining experience.

CORE COMPETENCIES

Technical skills

· Culinary techniques: Mastery of fundamental cooking methods, knife skills, and flavor pairing.

· Food safety and sanitation: Adherence to hygiene and safety regulations to ensure safe food handling.

· Ingredient knowledge: Understanding ingredients, seasonality, and quality sourcing.

· Recipe development: Ability to create, innovate, and improve recipes.

Management & business skills

· Leadership: Guiding, motivating, and delegating tasks to kitchen staff.

· Time management: Prioritizing and managing multiple tasks efficiently to meet deadlines.

· Kitchen management: Organizing and supervising daily operations, including kitchen flow and equipment.

· Inventory management: Monitoring stock, controlling costs, and minimizing waste.

· Financial acumen: Budgeting, cost control, and ensuring profitability.

Creative skills

· Menu development: Designing cohesive and appealing menus.

· Creativity: Developing unique dishes and adapting to culinary trends.

· Presentation: Arranging food attractively to enhance the dining experience.

Soft skills

· Communication: Strong communication and collaboration, providing clear instructions, receiving feedback, and collaborating with staff and front-of-house.

· Teamwork: Collaborating effectively with kitchen staff.

· Adaptability: Adjusting to changing circumstances, such as staff shortages or guest requests.

· Problem-solving: Thinking quickly to resolve issues as they arise.

· Attention to detail: Ensuring precision in preparation and consistency in every dish.

· Pressure management: Remaining calm, focused, and efficient in a fast-paced environment.

· Certification: Certification in Gastronomy and Nutrition, at least Level 3 or 4 Certification of Food Hygiene and Safety.

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