Hiring! Full Time Chef Executive Assistant in Singapore, Earn up to SGD 2,800 - Ricebowl

Proven experience as an Executive Assistant, preferably supporting a Chef or in the Food & Beverage industry.

Secondary School Certificate, SPM, or 'O' Level qualification is required.

Minimum of 1-2 years of relevant work experience in an administrative or assistant role.

Proficiency in English, both written and spoken, for effective communication.

Strong organizational and time management skills to handle multiple tasks efficiently.

Familiarity with culinary arts and cooking principles is a plus, demonstrating an understanding of the chef's environment.

Ability to maintain confidentiality and handle sensitive information with discretion.

Excellent interpersonal skills to liaise with internal teams and external stakeholders.

Proficiency in basic computer applications such as Microsoft Office Suite (Word, Excel, Outlook).

Proactive and detail-oriented approach to problem-solving and task execution.

Provide comprehensive administrative support to the Executive Chef, including managing calendars, scheduling appointments, and coordinating meetings.

Assist in menu planning, recipe development, and food costing by conducting research, gathering information, and organizing data.

Liaise with suppliers and vendors to obtain quotes, place orders, and track deliveries for kitchen supplies and ingredients.

Maintain inventory records, monitor stock levels, and assist in managing food and beverage costs to ensure efficiency and profitability.

Prepare reports, presentations, and correspondence related to kitchen operations, staff performance, and financial summaries.

Coordinate and manage special events, catering, and private dining experiences, ensuring seamless execution from planning to service.

Uphold high standards of hygiene, sanitation, and safety in the kitchen, ensuring compliance with all health regulations.

Assist in the onboarding and training of new kitchen staff, providing guidance on procedures and standards.

Handle confidential information with discretion and professionalism.

Act as a point of contact between the Executive Chef and other departments, staff, and external stakeholders.