EXECUTIVE CHEF

Job Summary

Plan, organize, and supervise kitchen operations while designing authentic Indian and Kerala cuisine menus. Ensure consistent food quality, taste, and presentation. Manage food safety, hygiene, costs, inventory, and supplier coordination.

Responsibilities

• Plan and organize kitchen operations to ensure smooth workflow and timely service
• Design and develop authentic Indian and Kerala cuisine menus that meet customer expectations
• Supervise kitchen staff to maintain consistent food quality, taste, and presentation standards
• Implement and monitor food safety, hygiene, and SFA standards to ensure compliance
• Manage food costs by controlling inventory and coordinating with suppliers effectively
• Lead and motivate kitchen teams to achieve operational excellence and high performance

Required competencies and certifications

• Minimum 3 years of experience as a chef
• At least one month of relevant training or work experience in Singapore’s F&B industry

Preferred competencies and qualifications

• Leadership and team management skills to effectively guide kitchen staff