Executive Chef

Job Title: Executive Chef
Contract Type: Permanent
Location: Singapore
Reference: JOB_000785[424]
Contact Name: General User
Contact Email:
Job Published: June 29, 2021 10:41

Job Description

The Company

Our client is a well recognised brand within the F&B arena and is fast expanding in the region. 

The Role

Culinary Operations Management

  • Provide quality food products for our guests and support in achieving all goal designated by the Management team
  • Provide direction for menu development and implementations
  • Monitor the quality of raw and cooked food products to ensure that standards are met
  • Develop interesting, exciting and balanced menus on a timely basis that are appropriate and responsive to the market
  • Assist marketing efforts by creating and being known for an Unique Selling Point
  • Taste food regularly and express informed and constructive suggestions to Chefs and team regarding food preparation and presentation
  • Oversee the annual budgets and review sales and food cost on a regular basis to achieve budgetary goals
  • Estimate food consumption to schedule purchases and requisition of raw materials while developing and implementing guidelines to control procedures for procurement and receiving areas
  • Maintain a good knowledge of industry trends and changes
  • Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
  • Provide reviews on menus, analyse recipes, determine food, labour, and overhead costs; and assign prices to menu items
  • Work with Facilities Management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
  • Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
  • Ensure a cooperative and professional rapport is maintained with all external controls
  • Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
  • Work closely with the General Manager as a partner of the business
  • Work in a kitchen set-up and continuously manoeuvre in and around all areas of offices

Hygiene and Sanitisation Management

  • Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
  • Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
  • Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Chief Steward
  • Comply and ensure hygiene policies are strictly adhered to on a daily basis
  • Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding

The Person

  • Degree / Diploma / Certification in Culinary or Management
  • Minimum 5 years of experience in 5 star hotel/resort/Independent outlet and 5 years of experience as a leader in large culinary operations
  • Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
  • Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
  • Good knowledge in accounting and calculation of food costs
  • A strong communicator and comes with excellent public relations skills
  • Dynamic and charismatic - able to communicate across cultures and demographics
  • Prior experience in a Michelin setting is ideal