- Geylang Southeast (Singapore) Singapore
AYAAN ZAYTOON PTE. LTD. Hiring! Full Time EXECUTIVE CHEF in Southeast (Singapore), Earn up to SGD 11,500 - Ricebowl
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Job Description
Responsibilities
JOB VACANCY – EXECUTIVE CHEF
Position:
Executive Chef
Monthly Salary:
S$7,300 – S$11,500
Minimum Experience:
5 Years
Work Location:
Singapore
Cuisine:
Indian and International Cuisine
Job Responsibilities
1. Kitchen Management & Leadership
Oversee and manage the overall kitchen operations, ensuring smooth and efficient daily operations.
Lead, supervise and coordinate all kitchen personnel, including Sous Chefs, Chef de Partie, Commis Chefs and kitchen assistants.
Establish kitchen operating procedures, performance standards and professional culinary practices.
Plan staff deployment, work schedules and kitchen responsibilities according to operational requirements.
Conduct performance evaluations and provide professional guidance and training to kitchen employees.
Maintain discipline, teamwork and productivity throughout the kitchen department.
2. Menu Planning & Culinary Development
Design, develop and implement innovative menus featuring Indian and international cuisines.
Create signature dishes, seasonal menus and specialty food offerings.
Develop and standardise recipes, cooking methods, ingredient specifications and portion sizes.
Research food trends, culinary techniques and customer preferences to improve menu selections.
Oversee the preparation of curries, biryani, tandoori dishes, kebabs, grilled items, seafood and other specialty dishes.
Ensure consistency in taste, quality, texture,
Position:
Executive Chef
Monthly Salary:
S$7,300 – S$11,500
Minimum Experience:
5 Years
Work Location:
Singapore
Cuisine:
Indian and International Cuisine
Job Responsibilities
1. Kitchen Management & Leadership
Oversee and manage the overall kitchen operations, ensuring smooth and efficient daily operations.
Lead, supervise and coordinate all kitchen personnel, including Sous Chefs, Chef de Partie, Commis Chefs and kitchen assistants.
Establish kitchen operating procedures, performance standards and professional culinary practices.
Plan staff deployment, work schedules and kitchen responsibilities according to operational requirements.
Conduct performance evaluations and provide professional guidance and training to kitchen employees.
Maintain discipline, teamwork and productivity throughout the kitchen department.
2. Menu Planning & Culinary Development
Design, develop and implement innovative menus featuring Indian and international cuisines.
Create signature dishes, seasonal menus and specialty food offerings.
Develop and standardise recipes, cooking methods, ingredient specifications and portion sizes.
Research food trends, culinary techniques and customer preferences to improve menu selections.
Oversee the preparation of curries, biryani, tandoori dishes, kebabs, grilled items, seafood and other specialty dishes.
Ensure consistency in taste, quality, texture,
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