Executive Chef

3 days ago


Singapore GHS DINING PTE. LTD. Full time

**Responsibilities**:

- Oversees the overall operational activities of the kitchen
- Checks food preparation, quality and quantity
- Sanitizes organizes, cleans, and maintains the cooking areas, sushi counters, kitchen equipment, and food storage areas in good hygiene standard
- Plan orders of equipment or ingredients according to shortages
- Ensure all operational activities adhere to relevant health and safety regulations and licensing conditions
- Able to work independently and team worker.
- Other ad-hoc duties as assigned by Head Chef or F&B Manager

**Job Requirements**
- At least 8 year(s) of working experience in 4 or 5 stars hotel restaurant settings is required for this position.
- At least 8 years’ experience in Luxury Japanese restaurants which are Omakase or Kaiseki style restaurants
- knowledge of Japanese ingredients (fish, meat, vegetable) for 4 seasons.
- knowledge of how to use and maintain antique and luxury dish ware.
- To ensure product quality, freshness of ingredients.
- Co-ordinate staff's role and responsibilities
- Implement central kitchen's hygiene policy and process.
- To examine kitchen equipment cleanliness.
- To optimise product production process efficiently.
- To hire and to train kitchen staffs such as assistant chef, kitchen preparation workers.
- To monitor and encourage kitchen staffs' performance.
- To control ingredients inventory stock.
- Positive, motivated and good management skills.
- Keep Head Chef informed of issues and take prompt corrective action where necessary or suggest alternate actions.

**Benefits**
- Free hotel shuttle bus from harbourfront MRT station.
- Transport allowance
- Meal allowance

**Contact**:

- Only shortlisted applicants will be contacted.


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