ABOUT US
Singapore iconic and homegrown heritage Food Services and Manufacturing company, HarriAnns (www.harrianns.com) is looking for an Executive Chef to join their dynamic teams. This senior role is to help accelerate our innovation activities and business expansions in Singapore and overseas.
ROLES & RESPONSIBILITIES
1. Menu Development and Recipe Creation
The Executive Chef is Responsible for developing and updating the menu, ensuring that it stays true to the traditional Peranakan cuisine while incorporating innovative elements to attract modern customers. This involves R&D, creating recipes, standardizing preparation methods, and ensuring consistent quality and taste.
2. Kitchen Management
Overseeing the daily operations of the kitchen, including managing the kitchen staff, scheduling shifts, and ensuring efficient workflow. This also involves training and mentoring junior chefs and kitchen staff to maintain high standards of culinary excellence.
3. Quality Control
Ensuring that all dishes meet the restaurant’s standards for quality, presentation, and taste. This includes monitoring the preparation and serving of food, conducting regular taste tests, and making adjustments as necessary.
4. Working with Stakeholders
Working and interacting as a senior team member with all stakeholders including Branding & Marketing, Outlet Operations, Food Technologist, Suppliers and Vendors as well as Customers.
5. Compliance and Safety
Ensuring that the kitchen adheres to all health and safety regulations, including proper food handling, storage, and sanitation practices. The executive chef would also be responsible for implementing and maintaining HACCP (Hazard Analysis and Critical Control Points) standards.
6. Customer Interaction and Feedback
Engaging with customers to gather feedback on their dining experience, which helps in refining the menu and improving service. The chef might also participate in public relations activities, such as cooking demonstrations and media events, to promote the Company.
7. Cost Management
Managing the kitchen budget, including food costs, labor costs, and other operational expenses. This involves analyzing financial reports, adjusting menu pricing, and implementing cost-saving measures without compromising quality.
8. Innovation and Trends
Keeping up with culinary trends and incorporating relevant ones into the menu to keep it appealing and contemporary. This may involve experimenting with new ingredients, cooking techniques, and presentation styles.
JOB REQUIREMENT
1. Minimum of 10 years experience in a leadership role within a restaurant or food manufacturing facility.
2. Formal training in Culinary Arts or equivalent.
3. Expertise in Peranakan or Asian cuisine preferred.
4. Strong leadership, communication, and organisational skills.
5. Creative and detail-oriented with a passion for culinary arts.
