Deputy Executive Chef

1. Overall responsibility for Kitchen Operations & Cuisine Leadership

• Take full ownership of kitchen operations and culinary standards across all outlets under your business unit, reporting results to the General Manager.
• Implement and maintain standardized recipes, plating guides, and preparation SOPs to ensure 100% brand consistency.
• Drive menu innovation through seasonal creations and menu engineering to balance food costs with customer appeal.
• Optimize kitchen workflows and resource allocation to maximize production efficiency and reduce service turnaround times.
• Oversee the procurement process, forecast supply needs, and manage food costs to hit profitability targets.
• Lead negotiations and quality control with co-manufacturers and key food suppliers to ensure premium product standards.
• Liaise with Marketing and Operations to coordinate successful new outlet openings and special culinary events.
• Support long-term brand development and provide technical expertise for operational and strategic projects.
  
  

2. People Management:

· Prioritize the recruitment of local and professional talent to build a stable, skilled, and sustainable culinary workforce.

· Establish clear leadership behaviors and work standards to foster a culture of professionalism and accountability.

· Mentor and develop the culinary leadership team (Senior, Restaurant, and Assistant Chefs)through structured career pathing.

· Oversee rigorous performance appraisals based on agreed-upon goals and provide timely, constructive feedback.

· Implement workforce planning strategies to optimize labor productivity and manage staff turnover effectively.

· Spearhead continuous learning programs covering advanced cooking techniques, equipment handling, and new menu rollouts.

· Drive team engagement and loyalty by recognizing excellence and maintaining a positive, collaborative work environment.

3. Food Safety /Sanitation:

· Conduct regular inspections of all production areas in all outlets to ensure kitchen operations are conducted in strict accordance with the Singapore Food Agency (SFA)prevailing standards and health regulations.

· Enforce statutory food safety requirements and maintain high levels of hygiene and sanitation across all food contact surfaces and equipment.

· Oversee and lead the Kitchen Steward team to ensure professional dishwashing standards, effective chemical management, and overall kitchen cleanliness.

· Maintain critical standards for quality, handling, and storage of raw materials, hot and cold food items, and dry goods.

· Implement and oversee strict "First-In, First-Out" (FIFO) rotation systems to ensure freshness and minimize spoilage.

· Ensure all food handlers maintain high standards of personal hygiene and possess valid food hygiene certifications as required by the SFA.

· Manage waste disposal and pest control programs effectively to prevent contamination and maintain a sanitary environment.

· Monitor and record temperature logs for cold chain management and hot-holding equipment daily.

4. Workplace Safety & Security:

· Ensure all kitchen operations comply with local Workplace Safety and Health (WSH)regulations.

· Oversee preventive maintenance schedules for all kitchen equipment and facilities to prevent operational hazards.

· Ensure only approved, safe-to-use equipment and chemical substances are procured and utilized.

· Conduct regular safety briefings and training for all kitchen staff, including emergency preparedness and fire safety.

· Maintain an up-to-date log of safety incidents and implement corrective measures to mitigate recurring risks.

· Ensure all workplace safety policies, including proper PPE usage and ergonomics, are strictly adhered to at all times.

5. Others:

· Perform any other additional responsibilities as assigned by General Manager of Operations & Marketing.