556 Executive Chef jobs in Singapore

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurant Manager to set item prices.
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas to meet company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training, and supervising kitchen staff.
• Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and completing prep support as needed.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate

Job Details

· Ensure that food preparation areas are clean and hygienic

· Follow recipes, portion controls and presentation specifications as set by the company.

· Prepare all food items as directed in a clean hygienic and timely manner.

· Sorting, storing and distributing ingredients

· Washing utensils and dishes and making sure they are stored appropriately

· Has understanding and knowledge to properly use and maintain all equipment.

· Cleaning and maintaining the food preparation equipment, floors, stations in practicing good safety, sanitation and organizational skills

· Any ad hoc duties as assigned

· Chef specializing in stir-fry and pan-fry

· Well-established Japanese and Korean restaurant with various location

· We are currently looking for Restaurant Assistant Manager, Leader and senior kitchen service crew.

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Responsibilities

· Minimum 5 years of related experience.

· Responsible for smooth daily operation in the restaurant both the front end and kitchen

· In charge of food preparation, processing

· Maintain high standards of quality control, hygiene, health, and safety.

· Ability to work effectively in a team environment.

· Present a positive and professional attitude at all times.

· Good interpersonal skills for dealing with all levels of people.

· Good problem-solving skills.

· Creative and experimental in cooking.

· Excellent time management and organizational skills

· Passion for creating high-quality, innovative dishes

· Flexibility to work a range of shifts, including evenings, weekends and public holidays

The Executive Chef plays a critical and multifaceted role in the kitchen, overseeing not just food creation but the entire culinary operation. He/She is a dynamic leader who must be both creative and highly organized, with the ability to balance the artistic aspects of cooking with the operational and financial realities of running a successful kitchen. Their leadership ensures that the kitchen runs efficiently, maintains high culinary standards, and delivers an exceptional dining experience.

Here's an expanded breakdown of the key responsibilities for this role:

• Creative Vision : The Executive Chef is responsible for designing menus that reflect the brand's culinary identity, meet customer preferences, and stay aligned with industry trends.
• Seasonal and Local Ingredient Focus : Ensuring the menu evolves based on seasonal ingredients, local sourcing, and cost-effective planning.
• Recipe Development : Creating, testing, and refining recipes, keeping in mind portion control, consistency, and flavor profiles that meet customer expectations.

• Consistency : The chef must maintain high standards of food quality across all dishes, ensuring each plate meets the establishment’s vision, from taste to presentation.
• Quality Control : Regularly inspecting dishes for taste, portion size, and aesthetic quality, and making adjustments as needed.
• Innovation : Leading the development of new dishes, concepts, or culinary techniques to keep the menu fresh and exciting.

• Team Leadership : Managing and training a team of chefs, cooks, and kitchen staff, providing guidance, mentorship, and leadership to maintain morale and productivity.
• Workplace Culture : Fostering a positive and professional environment, encouraging teamwork, creativity, and efficiency.
• Scheduling and Labor Management : Organizing staff shifts, ensuring adequate coverage for kitchen operations, and addressing any staffing issues.

• Cost Management : Overseeing the kitchen’s budget, managing food costs, and minimizing waste. This includes tracking inventory, ordering supplies, and ensuring that food is prepared and stored properly to avoid spoilage or waste.
• Profitability : Working with the management team to ensure the kitchen's financial health by balancing food quality with cost-effectiveness.
• Supplier Relations : Building relationships with suppliers to ensure high-quality ingredients are consistently delivered at competitive prices.

• Hygiene Standards : Ensuring that the kitchen operates with the highest hygiene standards, including cleanliness, safe food handling, and equipment sanitization.
• Food Safety Protocols : Implementing procedures to prevent contamination, cross-contamination, and ensuring proper storage of ingredients and prepared foods.
• Health and Safety Regulations : Ensuring full compliance with local health codes, food safety regulations, and occupational safety standards.

• Efficient Workflow : Designing the kitchen layout and workflows to optimize productivity, minimize errors, and ensure smooth operation during peak hours.
• Equipment Maintenance : Overseeing the maintenance and proper functioning of kitchen equipment, ensuring that all tools and machinery are in good working order.
• Event and Catering Coordination : If relevant, managing large-scale events, banquets, or catering orders, ensuring that food is prepared and served according to client specifications and timelines.

• Feedback Loops : Encouraging feedback from customers and staff and using it to make necessary improvements in the kitchen operation and food quality.
• Training and Development : Regularly providing training for staff to refine their culinary skills, learn new techniques, and stay up-to-date with trends in the culinary world.

• Cross-Department Collaboration : Working closely with the front-of-house team, managers, and other departments to ensure the overall success of the operation.
• Guest Satisfaction : Understanding the customer experience from start to finish, ensuring that food is served promptly, at the right temperature, and with the expected level of quality.

Job Description & Requirements

• Creating Menus: Design and plan menus that align with the restaurant’s concept and customer preferences, ensuring a balance between innovation and customer favorites.
• Recipe Development: Develop and test new recipes, ensuring they are both delicious and feasible for the kitchen to produce consistently.

• Cooking: Oversee the preparation, cooking, and presentation of food, ensuring high standards of taste, quality, and consistency.
• Ingredient Selection: Choose high-quality ingredients, often collaborating with suppliers to ensure freshness and sustainability.

• Team Supervision: Manage kitchen staff, including line cooks, sous chefs, and other kitchen workers, assigning tasks, and providing training and mentorship.
• Scheduling: Create and manage work schedules to ensure the kitchen operates efficiently, even during peak hours.

• Standards Maintenance: Maintain high standards of food safety, hygiene, and sanitation in compliance with local health regulations.
• Quality Assurance: Regularly inspect the kitchen, equipment, and ingredients to ensure everything meets the required standards.

• Inventory Control: Monitor inventory levels, ordering supplies as needed while minimizing waste.
• Cost Management: Develop and manage budgets, control costs, and optimize resource use without compromising quality.

• Feedback Handling: Engage with customers to gather feedback, address complaints, and ensure a positive dining experience.
• Special Requests: Accommodate special dietary requirements and requests, ensuring customer satisfaction.

• Staying Current: Keep up with culinary trends, experimenting with new techniques and ingredients to keep the menu fresh and exciting.
• Innovation: Innovate and introduce new dishes and cooking techniques to stay ahead in the competitive culinary field.

• Event Planning: Coordinate and manage special events, banquets, and catering services.
• Collaboration: Work with management and front-of-house staff to ensure seamless service.
• Training Programs: Develop and implement training programs for kitchen staff to improve skills and maintain high standards.

• Culinary Expertise: Proficiency in various cooking techniques and cuisines.
• Leadership: Strong leadership and team management skills.
• Creativity: Innovative thinking to create new dishes and improve existing ones.
• Attention to Detail: High level of attention to detail in food preparation and presentation.
• Communication: Excellent communication skills for interacting with staff and customers.
• Problem-Solving: Ability to quickly resolve issues that arise in a fast-paced kitchen environment.

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

As a professional chef, you will be responsible for planning and creating menus that meet the highest standards of quality and presentation.

• Developing and implementing menu plans to ensure consistency and excellence in culinary offerings.
• Managing kitchen staff, including training, mentoring, and performance evaluations to ensure a high-performing team.
• Procuring and managing inventory of food and kitchen supplies to maintain efficiency and minimize waste.
• Maintaining a clean and organized kitchen environment that adheres to health and safety regulations.
• Staying up-to-date with industry trends, techniques, and innovations to continually improve menu offerings and cooking methods.

• Proven experience as a chef or senior cook in a commercial kitchen setting.
• Degree in Culinary Arts or related field.
• Strong leadership and communication skills.
• Ability to work effectively under pressure and meet deadlines.
• Knowledge of nutrition, food safety, and sanitation principles.

• A competitive salary range between $60,000 - $80,000 per year.
• A comprehensive benefits package, including medical, dental, and vision coverage.
• A generous paid time off policy.

We are a dynamic and innovative restaurant group committed to delivering exceptional dining experiences to our customers. As a member of our team, you will have opportunities for growth and development, a collaborative and supportive work environment, and a chance to be part of a passionate and dedicated team.

A culinary mastermind oversees kitchen operations, ensuring premium food production and a safe working environment.

• Ensure high-quality dishes are prepared and presented to perfection.
• Maintain a clean and organized kitchen space, adhering to health and safety standards.

1. Lead a team of chefs in menu planning, preparation, and presentation.
2. Manage inventory, ordering supplies, and maintaining equipment.
3. Implement quality control measures to maintain exceptional standards.

• Proven experience in a senior culinary role.
• Strong leadership and communication skills.
• Degree in Culinary Arts or equivalent.

• Ongoing training and development opportunities.
• Promotion opportunities within a dynamic organization.

A fast-paced kitchen environment with a focus on teamwork and customer satisfaction.

We are seeking an experienced and skilled culinary professional to lead our kitchen team. The successful candidate will be responsible for managing the day-to-day operations of the kitchen, including menu planning, inventory management, and staff supervision.

• Assist in creating menus that showcase a range of Asian-inspired dishes, ensuring high quality and presentation standards are met.
• Oversee food preparation and cooking, ensuring efficient and cost-effective operation of food production.
• Lead by example, demonstrating strong leadership and communication skills to motivate and manage the kitchen staff.
• Ensure seamless execution of service, maintaining a consistent flavor profile and presentation across all dishes.
• Collaborate with other departments to drive business growth and profitability.

• Proven track record in leading kitchen teams and driving business growth.
• Exceptional culinary skills and knowledge of Asian cuisine, including ingredient sourcing and menu development.
• Strong leadership and communication skills, with ability to inspire and motivate staff.
• Ability to work well under pressure and maintain a positive work environment.