725 Executive Chef jobs in Singapore

Job Description

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

Develops food preparation techniques and supplies ordering system that minimizes wastage.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Plans and takes corrective actions to resolve issues in a timely manner.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Implements procurement strategies to minimize costs and ensure timely delivery

Coordinates with Cloud Kitchen management team on supply ordering, budget, and kitchen efficiency and staffing.

Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service

Requirements:

Bachelor's degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Cloud Kitchen Regulations,

Ability to Work Under Pressure,

The Plattering Co is known for its creative and hearty sharing platters, bowls and bentos and beautiful grazing table displays and unique catering setups

As we continue to grow and push boundaries in the catering industry, we are seeking a passionate, innovative, and results-driven Executive Chef to spearhead and expand our catering sales across both halal and non-halal markets. This is a unique opportunity to play a pivotal role in shaping our culinary direction while driving business growth in a dynamic and inspiring environment

Job responsibilities:

• Oversees back-of-house operations and ensure product quality, presentation and consistency.
• Create and develop new recipes and menus for brands and customisation requests.
• Conduct regular food quality, food safety and cleanliness audits.
• Establish and maintain kitchen processes and policies.
• Establish and review controls and processes to manage food cost, inventory and wastage.
• Review processes to optimise kitchen efficiency and productivity.
• Manage culinary segment P&L.
• Maintain and update recipe cards.
• Lead, mentor and train kitchen team.
• Ensure workplace safety.
• Participate in recruitment, interview and selection of new kitchen staff.
• Support in managing staff roster and work schedule.

Job requirements:

• Possess a diploma in culinary arts.
• Minimum of 8 years of experience in a similar role, with experience in catering preferred.
• Creative with a strong flair for menu creation.
• Possess foresight on changes and trends in the F&B industry.
• Possess strong leadership and interpersonal skills.
• Organised and detail oriented.
• Possess a valid food hygiene certificate.
• Experience with quality standards such as FSMS and ISO is a plus.

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationThe Singapore EDITION, 38 Cuscaden Road, Singapore, Singapore, Singapore,

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

The Executive Chef is the overall in-charge for the kitchen's operations, including menu planning, food preparation, staff management, cost control, and ensuring high standards of food quality and safety. He/She defines the food quality and drives continuous improvement by reviewing recipes and work processes. The role requires a creative culinary leader with a deep understanding of large-scale kitchen operations, event planning, and exceptional kitchen management skills. He will also drive and enforce proper implementation and compliance of hygiene, health and safety procedure in the kitchen.

Job responsibilities:

Business Operations

• In-charge on the overall operations of the kitchen
• In-charge of menu planning with constant creation of new items to meet the demands of customers
• Supervise the projection and order of ingredients
• Strong business acumen and full responsibility for the cost of the kitchen
• Ensure efficient kitchen workflows to meet high-volume catering demands
• Customize menus for specific client requests, ensuring both creativity and feasibility for large quantities
• Oversee food purchasing and inventory management to minimize waste and control food costs
• Monitor the kitchen's financial performance, maintaining a balance between quality and cost-efficiency

Customer Service

• Understand the needs of customers and provide food and services that drives customer's experience
• Attend client meetings and tastings as needed to provide expert guidance and manage expectations
• Coordinate with the operations team to ensure smooth execution of food service at events

People Management

• Lead team to achieve business goals and drive service excellence
• Supervise and provide guidance to head chefs to improve the overall standards of kitchen operations
• Manage the training and supervision of new chefs / cooks
• Foster a collaborative and disciplined kitchen environment to promote productivity and morale

Adhering to Quality and Standards

• Drive organization's compliance with hygiene, health and safety
• Enforce and ensure the quality and standards by driving Standard Operating Procedures (SOPs)
• Ensure compliance with all food safety regulations (HACCP, ISO standards, etc.)
• Competent in Food Safety Management System
  Implement rigorous checks on food safety and hygiene practices in compliance with local regulations

Requirements:

• Able to work 6 days a week
• At least 8 years of relevant experience in the Food & Beverage industry
• Minimum of 1 year in an Executive Chef or equivalent leadership role within the catering business sector
• Demonstrated success in managing large-scale catering or banquet operations
• In-depth understanding of kitchen production processes and operational workflows
• Strong leadership capabilities with a proven ability to lead and motivate diverse teams in a high-pressure, fast-paced environment
• Proficient in budget management, cost control, and enhancing kitchen profitability
• Candidates with personal mode of transportation/Class 3 Driving License will be an added advantage

The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

• Must be knowledgeable North Indian and South Indian Cuisine. 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.
• Ensuring promptness, freshness and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Designing new recipes, planning menus and selecting plate presentation.
• Estimates expected food consumption and organizes preparation.

• Create menus, recipes, and food purchase specifications

• Oversee all kitchen operations, including preparing dishes, inventory management, and hiring and managing staff

• Hire, train, and manage kitchen staff, and set staffing schedules

• Develop and monitor the food and labor budget for the department

• Maintain high professional food quality and sanitation standards

• Monitor the profitability of menu offerings, and manage other aspects of the kitchen's financial planning

• Have a creative mindset and a passion for pushing culinary boundaries

• Have a thorough understanding of health and safety regulations in a kitchen setting

• Cooperate with the restaurant manager and banquet manager to prepare special menus.

• Developing a culinary plan to ensure quality satisfaction with both long- and short-term goals

• Enhancing food quality by creating standards for other kitchen staff members

• Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies

• Assisting with the creation of seasonal, monthly, or annual menus

• Working with the Restaurant Manager to ensure food, beverage, and labour budgets are maintained and monitored

• Supervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants

• Ensuring all kitchen equipment is running efficiently and arranging repairs or new parts when required

• Looking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded

• Leads kitchen team in chef's absence.

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

• Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity

• Develops food preparation techniques and supplies ordering system that minimizes wastage.

• Oversee and organize kitchen stock and ingredients.

• Keeps cooking stations stocked, especially before and during prime operation hours.

• Plans and takes corrective actions to resolve issues in a timely manner.

• Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

• Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.

• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

• Develop guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.

Requirements:

• Previous Restaurant Experience,

• Extensive Food and Beverage Knowledge,

• Restaurant Industry Knowledge,

• Knowledge of Restaurant Regulations,

• Ability to Work Under Pressure,

• Exceptional Customer-Service Skills

• Strong leadership, motivational and people skills, Flexibility

Job Description & Requirements

The Executive Chef is the head of the kitchen and is responsible for overseeing all aspects of kitchen operations, including menu creation, staff management, inventory control, quality assurance, and compliance with health and safety regulations. This role requires creativity, leadership, and a deep understanding of culinary arts to deliver an exceptional dining experience.

Key Responsibilities:

• Menu Development: Design and regularly update seasonal menus, incorporating creativity, guest preferences, and current food trends.
• Kitchen Leadership: Supervise and mentor kitchen staff, including sous chefs, line cooks, and prep workers. Foster a culture of teamwork, efficiency, and professionalism.
• Quality Control: Ensure consistency and quality in every dish served. Conduct regular tastings and kitchen walkthroughs.
• Inventory & Budgeting: Manage food inventory, control food costs, and minimize waste. Work closely with suppliers to ensure high-quality ingredients at competitive prices.
• Health & Safety Compliance: Enforce sanitation standards, maintain a clean kitchen environment, and ensure compliance with local health regulations.
• Training & Development: Train new hires, implement ongoing training programs, and support career growth for team members.
• Collaboration: Work closely with the general manager and front-of-house team to coordinate food service and support a seamless guest experience.
• Must know to cook if need

Executive chef is a culinary professional responsible for leading kitchen operations, managing staff, and ensuring the quality and consistency of food preparation . They oversee all aspects of the kitchen, from menu planning and food ordering to staff training and hygiene standards. In essence, the Chief Cook is the conductor of the kitchen orchestra, ensuring a smooth and efficient operation.

Key Responsibilities of a Executive Chef

• Leading and Supervising: The Executive Chef directs and supervises the kitchen staff, ensuring they adhere to recipes, food safety protocols, and hygiene standards. They also train and develop staff, fostering a positive and productive work environment.
• Menu Planning and Development: He responsible for planning and developing menus, considering factors like seasonal ingredients, dietary restrictions, and customer preferences.
• Food Preparation and Quality Control: They ensure that all dishes are prepared to the highest standards, taste-testing and visually inspecting food before it is served. They also oversee the quality of ingredients and maintain consistent food quality.
• Kitchen Management: manage the kitchen's daily operations, including ordering supplies, managing inventory, and ensuring the kitchen is clean and organized. They also maintain kitchen equipment, scheduling repairs and maintenance as needed.
• Food Safety and Hygiene: E nforce food safety and sanitation standards, ensuring compliance with relevant regulations and implementing HACCP (Hazard Analysis and Critical Control Points) procedures.
• Cost Management: They are involved in budget planning, cost control, and ensuring that food costs are within acceptable limits.
• Communication and Collaboration: effectively communicate with staff, management, and sometimes even customers, building strong relationships and ensuring smooth operations.

Skills and Qualifications:

• Culinary Expertise: A strong understanding of cooking techniques, ingredients, and cuisines is essential.
• Leadership and Management Skills: The ability to lead, motivate, and manage a team is crucial.
• Communication and Interpersonal Skills: Effective communication is necessary for interacting with staff and customers.
• Organizational and Time Management Skills: Chief Cooks must be organized, able to manage multiple tasks, and meet deadlines.
• Food Safety Knowledge: A thorough understanding of food safety regulations and HACCP principles is vital.
• Problem-solving and Adaptability: The ability to handle unexpected situations and adapt to changing circumstances is important.
• Hygiene and Sanitation Standards: Knowledge and adherence to strict hygiene and sanitation practices are essential.
• Equipment Proficiency: Proficiency in using kitchen equipment is a must.

Proven experience as an Executive Chef or Head Chef in a high-volume restaurant or Hotel

• Strong knowledge of cooking techniques across multiple cuisines.
• Exceptional leadership, communication, and time management skills.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of budgeting, food costing, and inventory control.
• Possesses the ability to work on various shifts, including weekends and public holidays.

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

• 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.