EXECUTIVE CHEF

Job Description

We are looking for an experienced Executive Chef to manage our kitchen operations and lead our culinary team. The candidate will be responsible for food quality, menu planning, kitchen staff management and overall kitchen performance.

Key Responsibilities Manage and oversee daily kitchen operations. Plan and develop menus and new dishes. Ensure consistent food quality, taste and presentation. Manage and supervise chefs and kitchen staff. Prepare staff schedules and allocate kitchen duties. Manage food purchasing, stock and inventory. Monitor food costs and minimise wastage. Ensure proper food hygiene, safety and cleanliness. Train and guide kitchen staff. Maintain proper recipes, food cost and kitchen records. Work with management on menu pricing and kitchen operations. Handle customer feedback and improve food quality and service. Requirements Minimum 8 years of relevant culinary experience. Minimum 3 years of experience in a senior chef or kitchen management role. Diploma or professional qualification in Culinary Arts, Hospitality or a related field is preferred. Good knowledge of menu planning, food preparation and kitchen operations. Experience in managing and training kitchen staff. Good knowledge of food costing, purchasing and inventory control. Good leadership and communication skills. Knowledge of food safety and hygiene requirements. Able to work in a busy restaurant environment. Salary -S$8,000 – S$13,000 per month, depending on qualifications, experience and suitability for the position.