Executive Chef - Geylang

• Location(s): CBD area, Orchard MRT
• Working Days: 5 days/week
• Working Hours: 11am to 11pm (2 hours break)

Responsibilities:

• Leadership & Management: Supervise, mentor, and inspire kitchen staff to maintain a positive, productive, and high-performance environment. Foster teamwork and uphold professional standards.
• Menu Development: Create and update seasonal menus that align with the restaurant’s concept and elevate the dining experience. Ensure menu items are both creative and consistently executed.
• Quality Control: Maintain consistent food quality by ensuring that all dishes meet the restaurant’s standards for presentation, taste, and portion control.
• Inventory & Cost Control: Oversee inventory management, including ordering and maintaining stock levels. Manage food costs, reduce waste, and ensure effective use of resources.
• Health & Safety Compliance: Ensure the kitchen operates in compliance with all food safety, sanitation, and health regulations. Conduct regular training for staff on safety protocols.
• Vendor Relations: Build and maintain strong relationships with local vendors, suppliers, and distributors to ensure the best possible ingredients and pricing.
• Collaboration: Work closely with front-of-house management to ensure smooth coordination between kitchen and service staff for seamless guest experiences.

Qualifications:

• Proven experience as an Executive Chef, Head Chef, or in a similar senior culinary position in a fast-paced, fine-dining restaurant environment.
• Strong leadership and interpersonal skills with the ability to motivate and manage a team.
• Expertise in menu design, food preparation, and kitchen operations.
• In-depth knowledge of culinary techniques, food safety standards, and health regulations.
• Excellent organizational and time management skills.
• Ability to manage kitchen finances, including food cost, labor cost, and overall budget.
• Culinary degree or equivalent experience preferred.
• A creative, innovative, and passionate approach to food and cooking.
• Ability to work well under pressure and maintain high standards at all times.

Benefits:

• Competitive salary and performance-based bonuses
• Health, dental, and vision insurance
• Paid time off
• Opportunities for professional development and career growth