Roles & Responsibilities:
- Daily Operations: Oversee the kitchen operations for the assigned brand to ensure efficiency.
- Food Quality & Safety: Maintain top quality and consistency in food products, ensuring strict compliance with food safety and quality control standards.
- Kitchen Maintenance: Ensure proper maintenance of kitchen facilities across all outlets.
- Collaboration with Marketing: Work closely with the marketing team on new launches, promotions, branding, and labeling of concepts and products.
- Financial Review: Monitor daily sales and food costs, taking corrective action as needed to meet financial targets.
- Outlet Openings: Plan, direct, and coordinate future outlet openings.
- Staff Management: Supervise and develop a team of chief chefs, section heads, and kitchen staff, ensuring efficient manpower use.
- Hiring & Staff Development: Actively participate in hiring kitchen staff and be involved in staff counseling and disciplinary actions, including terminations.
- Culinary Excellence: Champion food quality and consistency across all dishes.
- Menu Development: Develop standard recipes and SOPs for food preparation and presentation, including menu creation and pricing.
- Culinary Trends: Stay updated on current and emerging culinary trends as well as consumer needs and preferences.
- Compliance: Ensure all activities conform to HACCP & 5S guidelines.
- Other Duties: Perform additional duties as assigned by the Director of Kitchen Operations.
Job Requirements:
- Experience: At least 5 years of relevant working experience as an Executive Chef.
- Language Skills: Able to effectively communicate with both English and Chinese-speaking colleagues.
- Knowledge: Understanding of HACCP, health, and safety standards is advantageous.
- Skills: Strong management, leadership, and interpersonal skills.
- Commitment: Must be dedicated, committed, and driven by culinary excellence.
EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703
