Executive Chef

Executive Chef

Position Overview

The Executive Chef is responsible for leading all kitchen operations, maintaining food quality and consistency, managing food costs, developing the culinary team, and ensuring the kitchen operates efficiently, safely, and profitably.

The role requires a hands-on leader who can balance culinary creativity with strong operational and commercial discipline.

Key Responsibilities

Kitchen Operations

• Lead and oversee daily kitchen operations across all service periods.
• Ensure food is prepared and presented consistently according to approved recipes and standards.
• Establish efficient kitchen workflows, prep systems, opening procedures, and closing procedures.
• Coordinate closely with front-of-house and management teams to ensure smooth service.
• Maintain appropriate staffing levels according to business volume.

Menu & Product Development

• Develop and improve dishes in line with the restaurant’s concept and target market.
• Standardise recipes, portions, plating, and preparation methods.
• Conduct menu testing and seasonal menu development.
• Evaluate menu performance and recommend changes based on sales, customer feedback, food cost, and operational practicality.

Food Cost & Inventory

• Manage food cost and kitchen expenses within agreed targets.
• Establish accurate recipe costing and portion controls.
• Monitor purchasing, receiving, storage, stock rotation, and inventory.
• Minimise food waste, spoilage, overproduction, and unnecessary purchasing.
• Work with suppliers to maintain appropriate product quality and pricing.
• Conduct and review regular stock counts.

Team Leadership

• Recruit, train, supervise, and develop kitchen employees.
• Prepare kitchen schedules and allocate manpower effectively.
• Set clear standards for performance, discipline, cleanliness, and teamwork.
• Conduct training on recipes, preparation techniques, equipment, food safety, and kitchen procedures.
• Develop junior chefs and identify potential team leaders.
• Address performance or disciplinary issues professionally and promptly.

Quality Control

• Conduct regular checks on ingredients, mise en place, finished dishes, and presentation.
• Maintain consistent taste, portion size, temperature, and plating standards.
• Ensure ingredients are stored and handled correctly.
• Take immediate corrective action when standards are not met.

Hygiene, Safety & Compliance

• Maintain high standards of kitchen cleanliness and personal hygiene.
• Ensure compliance with applicable Singapore food safety, sanitation, workplace safety, and licensing requirements.
• Maintain proper food storage, labelling, temperature control, and FIFO procedures.
• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Conduct regular kitchen hygiene and safety checks.

Requirements

• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef in a professional restaurant environment.
• Strong leadership and kitchen management capabilities.
• Strong understanding of food costing, inventory management, purchasing, and portion control.
• Ability to develop and standardise recipes.
• Strong knowledge of food hygiene and kitchen safety requirements.
• Ability to work effectively under pressure during busy service periods.
• Good communication, organisation, and problem-solving skills.
• Willingness to work shifts, weekends, evenings, and public holidays according to operational requirements.

Key Performance Indicators

Performance will be evaluated based on:

• Food quality and consistency
• Food cost percentage
• Food wastage
• Kitchen labour efficiency
• Customer feedback and food-related complaints
• Hygiene and food safety standards
• Inventory accuracy
• Kitchen productivity and service speed
• Staff training, development, and retention
• Menu performance and profitability

Reporting

Reports to: General Manager / Owner / Operations Manager
Supervises: Sous Chefs, Chef de Partie, Commis Chefs, Kitchen Assistants and other kitchen personnel

Ideal Candidate

The ideal Executive Chef is a hands-on culinary leader who takes ownership of both the food and the business performance of the kitchen. They should be equally comfortable developing dishes, leading service, training employees, controlling costs, managing suppliers, and establishing systems that allow the kitchen to operate consistently even when they are not physically present.


Starting Salary: $5,000 - $7,000