CHEF - #1175210

Position: Executive Chef

Monthly Salary: S$7,300 – S$10,800

Minimum Experience: 5 Years

Work Location: Singapore

Cuisine: Indian and International Cuisine

Job Responsibilities

1. Kitchen Management & Leadership

1. Oversee and manage the overall kitchen operations, ensuring smooth and efficient daily operations.

2. Lead, supervise and coordinate all kitchen personnel, including Sous Chefs, Chef de Partie, Commis Chefs and kitchen assistants.

3. Establish kitchen operating procedures, performance standards and professional culinary practices.

4. Plan staff deployment, work schedules and kitchen responsibilities according to operational requirements.

5. Conduct regular performance evaluations and provide professional guidance and training to kitchen employees.

6. Maintain discipline, teamwork and productivity throughout the kitchen department.

2. Menu Planning & Culinary Development

1. Design, develop and implement innovative menus featuring Indian and international cuisines.

2. Create signature dishes, seasonal menus and specialty food offerings to attract customers.

3. Develop and standardise recipes, cooking methods, ingredient specifications and portion sizes.

4. Research food trends, culinary techniques and customer preferences to improve menu selections.

5. Oversee the preparation of curries, biryani, tandoori dishes, kebabs, grilled items, seafood and other specialty dishes.

6. Ensure consistency in taste, quality, texture, food presentation and overall dining experience.

3. Food Costing & Financial Management

1. Develop food costing structures and establish appropriate ingredient quantities and portion-control standards.

2. Monitor kitchen expenditure, food costs, ingredient usage and wastage.

3. Prepare kitchen budgets and implement cost-control measures to improve operational profitability.

4. Evaluate supplier pricing and ingredient quality to ensure value for money.

5. Monitor inventory levels and establish effective stock management procedures.

6. Prepare operational reports relating to food costs, kitchen productivity and inventory consumption.

4. Food Quality & Safety Management

1. Establish and maintain food quality standards across all kitchen operations.

2. Ensure compliance with Singapore food safety, hygiene and sanitation requirements.

3. Oversee proper food handling, storage, temperature monitoring, labelling and stock rotation.

4. Implement procedures to prevent cross-contamination between raw, cooked and ready-to-eat food.

5. Conduct regular kitchen inspections to ensure cleanliness and proper maintenance of equipment and facilities.

6. Ensure all ingredients meet the restaurant's quality and food safety requirements.

7. Oversee internal food safety checks and implement corrective actions where necessary.

5. Procurement & Supplier Management

1. Coordinate with suppliers and purchasing teams to source quality ingredients, meat, seafood, vegetables and other kitchen supplies.

2. Evaluate supplier performance, product quality and delivery standards.

3. Forecast ingredient requirements based on menu planning, reservations and expected customer demand.

4. Ensure proper receiving, inspection and storage of all food supplies.

5. Minimise food wastage through effective procurement and inventory planning.

6. Restaurant Operations & Business Development

1. Work closely with restaurant management to develop culinary strategies and improve restaurant performance.

2. Coordinate with service teams to ensure timely food preparation and efficient customer service.

3. Monitor customer feedback and implement improvements to food quality and menu offerings.

4. Introduce new culinary concepts and promotional food items to increase customer engagement.

5. Manage kitchen operations during special events, large reservations and peak business periods.

6. Ensure the restaurant maintains consistent culinary standards and customer satisfaction.

• Minimum 5 years of relevant professional culinary experience.

• Extensive knowledge of Indian and international cuisines.

• Proven experience in managing and leading professional kitchen teams.

• Strong expertise in menu development, recipe creation and culinary innovation.

• Experience in food costing, budgeting, procurement and inventory management.

• Good knowledge of Singapore food hygiene and safety requirements.

• Ability to manage high-volume restaurant kitchen operations.

• Excellent leadership, organisational and decision-making skills.

• Strong communication and staff management capabilities.