Advertised Position

Executive Chef

Job Title: Executive Chef
Contract Type: Permanent
Location: Singapore
Industry: Hospitality
Reference: 6947
Contact Name: Tan Joo Lin
Contact Email: tan.jl@gsp-asia.com
Job Published: 05 April 2019
Job Description

The Executive Chef is responsible for the kitchen operations of the Bistro and Cafés of the company. He/She will ensure the consistency of food quality and plating across the various outlets, ensure cost of goods sold within the budget, ensure compliance for all food safety and regulations.The role would be overall managing a team of about 50 culinary staff members.

Key Responsibilities:

  • Determine and create menu selections and plating standards
  • Ensure efficient operations and adherence to SOPs in the outlets/ brands under his/her purview
  • Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems
  • Develop and supervise plans to ensure efficient use of resources and minimise wastages
  • Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations)
  • Lead and ensure staff members are cross-trained for deployment across multiple outlets/brands to support daily operations
  • Cultivate a cohesive, collaborative and high-performing culture within the outlets/ brands to heighten staff members' morale
  • Mentor, train and encourage staff by providing continuous performance feedback and identifying a talent pipeline
  • Work closely with various Outlet Chefs to determine menu selections and plating standards while developing new menus recipes as necessary
  • Establish SMART goals to guide staff members in operations and heightened performance

Requirements & Experience:

  • Diploma in Culinary with minimum 5 years’ of experience in managing multiple outlets/brands
  • Minimum 12 years’ of culinary experience
  • Excellent communication, interpersonal and organisational skills
  • Excellent leadership skills to lead, manage and mentor staff members
  • Ability to perform in a fast paced environment
  • Willing to work on weekends and public holidays if necessary
  • Equipped with strong business and financial acumen to achieve profitability targets
  • Equipped with excellent sense of taste and creativity in food presentation

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