- North Bridge Road Downtown Core Central Region (Singapore) Singapore
ANATOLIA Restaurant Hiring! Full Time EXECUTIVE CHEF - HEAD CHEF in Central Region (Singapore), Earn up to SGD 11,800 - Ricebowl
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Job Description
Responsibilities
Executive Chef — ANATOLIA Turkish Restaurant
Job Scope / Responsibilities:
Lead and manage the restaurant’s kitchen operations.
Plan and develop Turkish and Mediterranean menus.
Ensure consistent food quality, taste and presentation.
Supervise chefs and kitchen staff and allocate daily duties.
Control food costs, stock, purchasing and kitchen wastage.
Maintain food hygiene, safety and kitchen standards.
Train and develop kitchen team members.
Coordinate with restaurant management on menu planning and operations.
Monitor kitchen productivity and ensure timely food preparation.
Develop new dishes and improve existing recipes.
Requirements and job description
Position:
Executive Chef
Industry:
Restaurant / F&B
Key Function:
Kitchen Operations & Culinary Management
Recommended profile:
A senior culinary professional with substantial experience in Turkish/Mediterranean cuisine, menu development, kitchen management, staff supervision, food-cost control and restaurant operations.
Job Scope / Responsibilities:
Lead and manage the restaurant’s kitchen operations.
Plan and develop Turkish and Mediterranean menus.
Ensure consistent food quality, taste and presentation.
Supervise chefs and kitchen staff and allocate daily duties.
Control food costs, stock, purchasing and kitchen wastage.
Maintain food hygiene, safety and kitchen standards.
Train and develop kitchen team members.
Coordinate with restaurant management on menu planning and operations.
Monitor kitchen productivity and ensure timely food preparation.
Develop new dishes and improve existing recipes.
Requirements and job description
Position:
Executive Chef
Industry:
Restaurant / F&B
Key Function:
Kitchen Operations & Culinary Management
Recommended profile:
A senior culinary professional with substantial experience in Turkish/Mediterranean cuisine, menu development, kitchen management, staff supervision, food-cost control and restaurant operations.
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