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.