Executive Chef

Job Description: Lead and oversee the overall daily operations of the kitchen. Plan, develop and improve menus featuring Singapore local dishes and flavours. Ensure consistent food quality, taste, presentation and portion sizes. Maintain the authenticity and standard of recipes across all dishes. Establish standard recipes, preparation procedures and kitchen SOPs. Supervise food preparation, cooking and plating during service periods. Manage food costs, ingredient usage, wastage and kitchen operating expenses. Monitor inventory levels and ensure proper stock rotation and storage. Work with suppliers to maintain ingredient quality, availability and cost efficiency. Plan ingredient purchasing and ordering according to operational requirements. Recruit, train, supervise and develop chefs and other kitchen employees. Prepare staff duty rosters and organise kitchen manpower according to business requirements. Maintain kitchen productivity and ensure smooth coordination during peak service periods. Conduct regular quality checks on ingredients, preparation and finished dishes. Ensure kitchen equipment is properly maintained and report repair or replacement requirements. Maintain high standards of cleanliness, sanitation and personal hygiene. Ensure compliance with applicable Singapore food safety, hygiene and workplace safety requirements. Work closely with restaurant management and front-of-house teams to ensure smooth daily operations. Handle customer feedback relating to food quality and implement improvements where required. Introduce seasonal dishes, promotions and new menu items according to business requirements. Support management in achieving sales, food-cost and profitability targets. Job Requirements: Minimum 2-3 years of relevant culinary experience, preferably with experience in a senior kitchen leadership position. Strong knowledge and practical experience in Singapore local cuisine . Experience managing a high-volume restaurant kitchen is preferred. Strong knowledge of food preparation, cooking techniques, portion control and kitchen operations Good understanding of food costing, inventory management and wastage control. Proven ability to lead, train and motivate a kitchen team. Strong organisational and manpower-planning skills. Able to work effectively in a fast-paced environment. Hands-on chef who is willing to participate actively in kitchen operations when required. Good understanding of food hygiene and workplace safety practices. Able to work shifts, weekends and public holidays according to restaurant operational requirements.