executive chef

1 day ago

Singapore 45 KTD CANTEEN PTE. LTD. Full time $60,000 - $120,000 per year

  • 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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