KATBA IMPEX PTE. LTD.

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Executive Chef

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Job Summary

Lead kitchen operations by managing ingredient ordering, supervising cooking activities, training staff, and ensuring quality, hygiene, and efficiency in a fast-paced F&B environment. Collaborate with suppliers and support menu planning and new product creation.

Responsibilities

  • Manage weekly and daily ingredient ordering for individual kitchen sections to ensure uninterrupted operations
  • Supervise cooking activities to ensure dishes meet established recipes and quality standards
  • Prepare mise-en-place and ingredients to support smooth daily kitchen operations
  • Maintain the highest standards of kitchen cleanliness and hygiene at all times
  • Train new employees to ensure consistent food presentation, taste, and texture
  • Evaluate subordinate performance and recommend promotions or other personnel actions
  • Ensure kitchen staff comply with quality, hygiene, and cleanliness standards
  • Coordinate and oversee receipt and collection of supplier deliveries to maintain inventory accuracy
  • Negotiate with suppliers to secure quality goods at affordable prices
  • Lead set-up activities for new restaurant openings
  • Compile and submit reports on all kitchen operations to support management decisions
  • Plan menus and perform costing to optimize profitability and customer satisfaction
  • Develop new products and recipes to enhance the menu offering
  • Maintain personal hygiene and adhere to all guidelines for safe food handling and order preparation
  • Communicate effectively in Japanese to liaise with the Japanese R&D team

Required competencies and certifications

  • WSQ Food & Hygiene Certificate

Preferred competencies and qualifications

  • Minimum GCE N-Level or ITE qualifications
  • Minimum 10 years of experience in F&B or relevant roles
  • Passion for culinary arts
  • Positive attitude with demonstrated ability to influence and lead a team
  • Strong understanding of kitchen operation procedures
  • Ability to perform split shifts and work on weekends and public holidays
  • Ability to multi-task, adapt to a fast-paced environment, and work under pressure
  • Commitment to upholding excellent food hygiene and kitchen safety practices
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