SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Executive Chef to join our pre-opening team.
1. Job Purpose
To assist the Culinary Director and ensure the smooth operation of the kitchen. To oversee that all the other chefs are preparing the dishes according to the authentic standard recipes and ensuring the guests’ satisfaction.
2. Principal Accountabilities
- Assists Culinary Director in kitchen costs to ensure that meets budget and increase profitability
- Controls kitchen maintenance, repairs and other related expenses
- Monitors ordering and receiving food products and other supplies as required for daily operations
- Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
- Supervises and takes part in the preparation and production of all food products
- Inspects all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
- Inspects products quality during and after preparation, and makes adjustments as required
- Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs
- Plans and develops menus in coordination with the management
- Meets customer requirements in terms of special requests and dietary needs
- Collaborates with the HR Department to ensure the quality of new kitchen staff during the recruitment procedure
- Collaborates with Operations and HR Department up to date kitchen developments and requirements
- Manages the kitchen staff through coaching and training, in order to improve performance and to achieve the kitchen objectives and targets
- Motivates and develops staff, in order to encourage their professional development
- Evaluates the performance of kitchen employees ensuring that reviews are delivered to the HR Department on time
- Suggests salary reviews, proposes personnel actions such as promotions and provides feedback to employees
- Maintains discipline, recommends and administers corrective actions
- Updates job knowledge to develop new and trend-setting ideas to keep up with competition in local market
- Performs other duties pertinent to this job as assigned.
3. Communication & Working Relationships
- Communicates professionally with the FOH to reach the Restaurant objectives
- Maintains good relations with Management and objectively transfers the concerns of employees
- Communicate reports and kitchen operational issues on a daily basis with the Restaurant and Operations Manager
- Works closely with subordinates to ensure information transmission at all time
4. Knowledge, Skills, and Experience
- Certified Chef de Cuisine or Culinary Arts Diploma
- Minimum 5-8 years of experience in managing a large kitchen
- Prior management experience in a similar kitchen environment in fast pace kitchen, fine dining concept
- Good communication skills
- Good knowledge of kitchen policies and procedures, their development and applications
- Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics
- Ability to maintain high quality control standards
- Ordered and systematic in work
- Excellent interpersonal, communication and management skills
- Strong planning and budgetary skills
- High coaching skills are a must in order to maintain a positive and supportive role with the kitchen teams
- Highly cooperative team spirit
- Excellent leadership skills and the ability to lead by example in a multicultural environment
- Problem-solving skills
5. Physical Requirements of the job
The job of the Head Chef may require:
- Physical handling of products such as handling objects up to 25 kilograms
- Moderate exposure to high temperature, dust, fumes, smoke, and loud noises.
- Long working hours, working during holidays, and covering different shifts (night shifts and weekends)
