Executive Chef
Summary
Oversee daily kitchen operations, design Sichuan and Chinese fusion menus, train staff, and ensure food safety and cost control in a Singapore restaurant.
Lead and manage the overall kitchen operations to ensure smooth and efficient daily service.
Develop, refine and maintain menus featuring Sichuan cuisine and contemporary Chinese fusion dishes.
Create new dishes and seasonal menu items while maintaining the restaurant's culinary standards and concept.
Ensure consistency in taste, presentation, portion control and food quality.
Manage food preparation, cooking processes and kitchen workflow.
Monitor food costs, portion sizes, inventory and minimise food wastage.
Source and evaluate ingredients and maintain good relationships with suppliers.
Establish and maintain standard recipes, cooking procedures and kitchen operating standards.
Lead, train and develop kitchen team members to maintain high standards of performance and professionalism.
Ensure compliance with Singapore food safety, hygiene and workplace safety requirements.
Monitor kitchen cleanliness, equipment maintenance and overall food safety practices.
Work closely with the restaurant management team on menu planning, promotions, events and business development.
Monitor customer feedback and continuously improve food quality and dining experience.
Manage kitchen staffing, work schedules and operational requirements according to business needs.