EXECUTIVE CHEF - Islandwide, SG

Roles & Responsibilities

• 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 :

Tell employers what skills you have

Recipes

Leadership

Ingredients

Cooking

Food Quality

Arranging

Purchasing

Sanitation

Restaurant Management

Waste Reduction

Customer Service