- Outram Central Region (Singapore) Singapore
全职 EXECUTIVE CHEF 工作, 薪水 up to SGD 11,500, ANGLESEY EMPLOYMENT AGENCY PTE. LTD. Central Region (Singapore) 公司招聘中 - Ricebowl
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Job Title: Executive Chef
Job Description
The Executive Chef is responsible for overseeing the overall kitchen operations, menu development, food quality, and kitchen team management. The role ensures that all dishes are prepared to the highest standards of taste, presentation, consistency, and food safety while maintaining efficient kitchen operations and cost control.
Key Responsibilities:
Oversee daily kitchen operations and ensure smooth workflow across all kitchen sections.
Develop, design, and update menus, including new dishes, seasonal specials, and food concepts.
Maintain high standards of food quality, taste, presentation, and consistency.
Lead, train, supervise, and motivate kitchen staff, including Sous Chefs, Chef de Partie, and kitchen assistants.
Plan menus, manage food preparation schedules, and ensure timely service during operating hours.
Monitor food costs, portion control, inventory, and wastage to achieve cost efficiency.
Manage food purchasing, supplier relationships, and stock levels to ensure ingredients are fresh and available.
Ensure compliance with food hygiene, sanitation, workplace safety, and relevant regulatory requirements.
Establish and maintain standard recipes, kitchen procedures, and quality control measures.
Monitor kitchen performance, staffing requirements, and operational expenses.
Coordinate with management and front-of-house teams to improve service quality and customer satisfaction.
Handle customer feedback regarding food quality and implement improvements where necessary.
Job Requirements
Diploma or professional qualification in Culinary Arts, Food Preparation, or a related field is preferred.
Minimum 5–8 years of relevant experience in professional kitchen operations, with substantial experience in a senior chef or kitchen leadership role.
Proven experience managing kitchen teams and overseeing high-volume food preparation.
Strong knowledge of menu planning, recipe development, food presentation, and culinary techniques.
Good understanding of food costing, budgeting, inventory management, and waste control.
Knowledge of food hygiene, sanitation standards, and food safety regulations.
Strong leadership, communication, organisation, and problem-solving skills.
Ability to work under pressure in a fast-paced kitchen environment.
Creative, detail-oriented, and committed to maintaining high culinary standards.
Willingness to work shifts, weekends, and public holidays when required.
Job Description
The Executive Chef is responsible for overseeing the overall kitchen operations, menu development, food quality, and kitchen team management. The role ensures that all dishes are prepared to the highest standards of taste, presentation, consistency, and food safety while maintaining efficient kitchen operations and cost control.
Key Responsibilities:
Oversee daily kitchen operations and ensure smooth workflow across all kitchen sections.
Develop, design, and update menus, including new dishes, seasonal specials, and food concepts.
Maintain high standards of food quality, taste, presentation, and consistency.
Lead, train, supervise, and motivate kitchen staff, including Sous Chefs, Chef de Partie, and kitchen assistants.
Plan menus, manage food preparation schedules, and ensure timely service during operating hours.
Monitor food costs, portion control, inventory, and wastage to achieve cost efficiency.
Manage food purchasing, supplier relationships, and stock levels to ensure ingredients are fresh and available.
Ensure compliance with food hygiene, sanitation, workplace safety, and relevant regulatory requirements.
Establish and maintain standard recipes, kitchen procedures, and quality control measures.
Monitor kitchen performance, staffing requirements, and operational expenses.
Coordinate with management and front-of-house teams to improve service quality and customer satisfaction.
Handle customer feedback regarding food quality and implement improvements where necessary.
Job Requirements
Diploma or professional qualification in Culinary Arts, Food Preparation, or a related field is preferred.
Minimum 5–8 years of relevant experience in professional kitchen operations, with substantial experience in a senior chef or kitchen leadership role.
Proven experience managing kitchen teams and overseeing high-volume food preparation.
Strong knowledge of menu planning, recipe development, food presentation, and culinary techniques.
Good understanding of food costing, budgeting, inventory management, and waste control.
Knowledge of food hygiene, sanitation standards, and food safety regulations.
Strong leadership, communication, organisation, and problem-solving skills.
Ability to work under pressure in a fast-paced kitchen environment.
Creative, detail-oriented, and committed to maintaining high culinary standards.
Willingness to work shifts, weekends, and public holidays when required.
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