Executive Chef Job Description Template

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Western Cuisine Cook

Working days: 6 days, 9hour per day (more than 48hour consider OT)
Location: MBS
Salary: $2,300 - $2,600

Job Description:
• Prepare all ingredient assigned by Head Chef/Junior Sous chef.
• Cook and plate food items accurately to specifications.
• Ensure the daily kitchen set-up is carried out on time and in accordance to the standards.
• Ensure all work stations and equipment are maintained in a clean and fully operational manner all the time.

Job Requirements:
• Prefer working experience in the western restaurant

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

• Working days: 6 days, 9hour per day (more than 48hour consider OT)
• Location: MBS
• Salary: $2,800 - $3,200

Job Description:

• Preparing, cooking and presenting high quality dishes within the speciality section.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Managing and training any Commis Chefs and kitchen cook.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.

Job Requirements:

• Minimum 2-3 years relevant experience in western cuisine.

Leong Jia Qi Reg No. : R24124746

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

• Train and supervise the work of kitchen personnel in the respective sections.
• Produce high quality food in a specified area of the food preparation and ensure that this is also practised amongst all team members.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure proper storage of equipment and perishable items.
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be notified.

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

JOB DESCRIPTION:-

• Able to prepare Chinese food dishes and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.

1. Food Preparation: Prepare ingredients and assist in the cooking of various dishes, with expertise in both North and South Indian cuisine, ensuring the use of proper techniques, equipment, and recipe adherence.
2. Culinary Expertise: Showcase proficiency in North and South Indian culinary traditions, ensuring the authenticity and quality of the dishes.
3. Quality Control: Ensure that all dishes leaving the kitchen meet our quality and presentation standards.
4. Sanitation and Safety: Adhere to food safety and sanitation guidelines, maintaining a clean and organized work environment. Follow all health and safety protocols in compliance with SFA (Safe Food Act) regulations.
5. Inventory Management: Monitor and report on ingredient and supply levels, ensuring timely restocking while adhering to SFA regulations.
6. Teamwork: Be a cooperative and dedicated team player, working collaboratively with the kitchen team to meet customer demand during peak service times.
7. Customer Satisfaction: Strive to exceed customer expectations by delivering outstanding culinary experiences.
8. Staff Deployment: Effectively allocate and manage kitchen staff to ensure coverage during peak hours and maintain an efficient workflow.
9. Time Management: Develop and implement efficient time management strategies to ensure food is prepared on time.

Job Description & Requirements
• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

Looking for:

• Full-time
• Able to cook authentic Sichuan cuisine
• Able to start work immediately

Responsibilities:

• Ensure the quality and standard of cooking whilst complying with health and safety standards
• Ensure the cleanliness of the kitchen
• Order and maintain inventory of food and supplies
• Able to come up with and promote new dishes

Requirements:

• At least 5 years of working experience in the related field
• Able to work in a fast-paced environment

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

JOB DESCRIPTION:-

• Able to prepare Chinese food dishes and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.

Job Responsibilities:

· Assists in preparation of food and drinks

· Assists in goods receiving for kitchen use

· Adhere to the standards of Daily Beer’s food preparation

· Ensures the kitchen is always clean

Job Requirements:

· Positive attitude and strong work ethic.

· Good communication and interpersonal skills.

· Strong team player mentality with a willingness to collaborate.

· Flexibility to work evenings, weekends and holidays as needed.

· Previous experience in a fast food restaurant or bar is preferred but not required as training will be provided.

Perks & Benefits:

· Competitive wages with opportunities for advancement

· Flexible scheduling to accommodate work-life balance

· Supportive and inclusive work environment

· Ongoing training and development opportunities

If you are keen to embark on a rewarding career in the culinary world and become a part of something special, we want to hear from you!

To apply, please drop an email to hr@katrinagroup with your resume and we will get back to you shortly.

Join us at Daily Beer Singapore and let’s create an unforgettable dining experiences together. We can’t wait to welcome you aboard!

Responsibilities:

• Control and direct the Vietnamese food preparation process and any other relative activities.
• Set up the kitchen and develop Vietnamese recipes and have knowledge on ingredients.
• Produce high-quality display and taste of Vietnamese dishes.
• Handle and plan orders of equipment or ingredients according to identified shortages.
• Be fully in charge of hiring, managing and training kitchen staff.
• Maintain a positive and professional approach with coworkers and customers.
• Perform other duties as assigned.

Minimum Qualifications:.

• Preferably someone with 1 year of culinary experience.
• Skilled experience in cooking and plating Vietnamese is preferable.
• Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale.
• Possess good communication skill and able to mentor kitchen employees.
• Able to work long hours and weekend.

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Executive cook's job description including:

• Menu development: Creating menus that meet quality standards and suit the venue.
• Food preparation: Overseeing food preparation and ordering, and helping the kitchen team prepare food.
• Kitchen operations: Managing all back of house functionality, including inventory, ordering, and budgeting.
• Leadership: Training and managing the cooking staff, and ensuring the kitchen runs smoothly.
• Special menus: Working with the restaurant manager and banquet manager to prepare special menus for events.
• Financial planning: Monitoring menu profitability and food costs, and budgeting for staff and equipment.

Executive chefs should have a range of skills, including:

• Attention to detail.
• Creativity.
• Leadership and management skills.
• Organizational and multitasking abilities.
• Understanding of health and safety regulations.
• Knowledge of flavors, textures, and cooking methods.

You are a working chef who can prepare food quickly and maintain hygienic practices. You should be able to work in a fast-paced environment, and be able to stand for long periods of time.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

Roles & Responsibilities

• Maintain the cleanliness and general upkeep of kitchen.
• Monitor, train and supervise all team members’ actions regarding safe food production.
• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
• To complete daily order lists to ensure quality food ordering while maintaining budgeted costs.
• To ensure quality & quantity levels are maintained.

Requirements:

• Must have at least 2 years of relevant working experience.
• Able to work in fast paced environment.
• Able to work for 6 working days.

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

We're Hiring!

Are you a passionate and talented chef looking to elevate your career? We're seeking a skilled and creative chef to join our dynamic team.

Responsibilities:

• Overseeing kitchen operations
• Developing and executing innovative dishes
• Managing a team of culinary professionals
• Ensuring food quality and consistency
• Adhering to food safety and sanitation standards

Requirements:

• Minimum 5 years of experience in a reputable culinary establishment
• Strong culinary skills and a creative flair
• Excellent leadership and organizational abilities
• Passion for food and a commitment to quality
• Ability to work under pressure and meet deadlines

We Offer:

• Competitive salary range of $5,500 - $6,500 per month
• Opportunities for professional growth and development
• A supportive and collaborative work environment
• Attractive benefits package

We are a modern Asian restaurant looking to expand our team with an ambitious and passionate Chef de Partie! As a Chef de Partie, your main responsibility will be to support our current kitchen team with outstanding cooking, following recipes and directions. Your work will be extremely important for customer satisfaction and building customer loyalty.

*Experience with Pastry/Desserts would be advantageous.

Salary: S$3,000 – S$3,200 depending on work experience

Benefits:

• 5 Days Work Week
• Monthly Sales Incentive ($200 - $500)
• Staff Meals Provided
• Birthday Benefits

Responsibilities:

• Plan and execute menus in collaboration with other colleagues
• Collaborate with other colleagues and seniors
• Ensure adequacy of supplies at all times
• Place orders in a timely manner
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Suggest new ways of presentation of dishes
• Suggest new procedures for optimizing the cooking & preparation process
• Assist to increase productivity of the kitchen
• Ensure adherence to all relevant health, safety and hygiene standards

Requirements:

• Proven experience in a Chef de Partie role
• Knowledge of best and latest cooking practices
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to multitask
• Ability to work efficiently under pressure
• Great time management skills
• Great communication and interpersonal skills

Summary of role requirements:

• 2-3 years of relevant work experience required for this role
• Expected salary: $3,000 - $3,200 per month

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required.

• In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Supervise all commis chef's in the department.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of food preparation and presentation are adhered to at all times.
• Ensure all daily paperwork is filled out in accordance to company and government guidelines.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards.
• To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
• To ensure that all health marks are collected and allocated to the correct administration.
• To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• To report any problems, accidents or kitchen equipment defects to the Head Chef.
• To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.