- Outram Central Region (Singapore) Singapore
Kerja Sepenuh Masa EXECUTIVE CHEF, Gaji tinggi SGD 9,200 di SOLO RISTORANTE PTE. LTD. Central Region (Singapore) - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Job Description
We are looking for a highly skilled and experienced Executive Chef specialising in Italian cuisine to lead our culinary operations. The successful candidate will be responsible for overseeing kitchen management, menu development, food quality, cost control, and culinary team leadership.
The Executive Chef will play a key role in maintaining the authenticity and quality of our Italian cuisine while ensuring operational efficiency, consistency, and high standards of food preparation and presentation.
Key Responsibilities
Lead and oversee all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation.
Develop, design, and implement authentic Italian menus, including seasonal dishes and special dining offerings.
Ensure the preparation and presentation of Italian dishes meet established culinary standards and restaurant expectations.
Supervise and manage the kitchen team, including Sous Chefs, Chefs de Partie, and other culinary staff.
Establish standard recipes, portion controls, food preparation procedures, and quality assurance standards.
Manage food costs, kitchen budgets, inventory levels, and procurement to maintain operational profitability.
Monitor ingredient quality and work closely with suppliers to ensure consistent product standards.
Oversee kitchen manpower planning, staff scheduling, recruitment, training, and performance evaluations.
Ensure compliance with Singapore Food Agency (SFA) food safety, hygiene, sanitation, and workplace safety requirements.
Collaborate with restaurant management on menu planning, special events, promotions, and guest dining experiences.
Introduce innovative Italian culinary techniques and seasonal menu concepts while maintaining traditional culinary standards.
Monitor kitchen productivity, minimise food wastage, and implement effective cost-control measures.
Conduct regular kitchen inspections and ensure proper maintenance of kitchen equipment and facilities.
Address food quality concerns and implement corrective measures to maintain customer satisfaction.
Provide culinary leadership and continuous training to develop the professional skills of kitchen employees.
Job Requirements
Diploma, Professional Certification, or equivalent qualification in Culinary Arts, Hospitality, or a related discipline is preferred.
Minimum 5 years of relevant professional culinary experience, including at least 3 years in a senior kitchen leadership position.
Extensive knowledge of authentic Italian cuisine, traditional cooking techniques, ingredients, and food preparation methods.
Proven experience in Italian restaurant kitchens, preferably within premium or fine-dining establishments.
Strong experience in menu development, recipe standardisation, food costing, and kitchen management.
Demonstrated ability to supervise, train, and lead a professional culinary team.
Good understanding of food safety, hygiene standards, and kitchen operational procedures.
Strong organisational, leadership, communication, and problem-solving skills.
Ability to maintain consistent food quality and operational standards in a fast-paced restaurant environment.
Willingness to work flexible hours, including weekends and public holidays, according to operational requirements.
We are looking for a highly skilled and experienced Executive Chef specialising in Italian cuisine to lead our culinary operations. The successful candidate will be responsible for overseeing kitchen management, menu development, food quality, cost control, and culinary team leadership.
The Executive Chef will play a key role in maintaining the authenticity and quality of our Italian cuisine while ensuring operational efficiency, consistency, and high standards of food preparation and presentation.
Key Responsibilities
Lead and oversee all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation.
Develop, design, and implement authentic Italian menus, including seasonal dishes and special dining offerings.
Ensure the preparation and presentation of Italian dishes meet established culinary standards and restaurant expectations.
Supervise and manage the kitchen team, including Sous Chefs, Chefs de Partie, and other culinary staff.
Establish standard recipes, portion controls, food preparation procedures, and quality assurance standards.
Manage food costs, kitchen budgets, inventory levels, and procurement to maintain operational profitability.
Monitor ingredient quality and work closely with suppliers to ensure consistent product standards.
Oversee kitchen manpower planning, staff scheduling, recruitment, training, and performance evaluations.
Ensure compliance with Singapore Food Agency (SFA) food safety, hygiene, sanitation, and workplace safety requirements.
Collaborate with restaurant management on menu planning, special events, promotions, and guest dining experiences.
Introduce innovative Italian culinary techniques and seasonal menu concepts while maintaining traditional culinary standards.
Monitor kitchen productivity, minimise food wastage, and implement effective cost-control measures.
Conduct regular kitchen inspections and ensure proper maintenance of kitchen equipment and facilities.
Address food quality concerns and implement corrective measures to maintain customer satisfaction.
Provide culinary leadership and continuous training to develop the professional skills of kitchen employees.
Job Requirements
Diploma, Professional Certification, or equivalent qualification in Culinary Arts, Hospitality, or a related discipline is preferred.
Minimum 5 years of relevant professional culinary experience, including at least 3 years in a senior kitchen leadership position.
Extensive knowledge of authentic Italian cuisine, traditional cooking techniques, ingredients, and food preparation methods.
Proven experience in Italian restaurant kitchens, preferably within premium or fine-dining establishments.
Strong experience in menu development, recipe standardisation, food costing, and kitchen management.
Demonstrated ability to supervise, train, and lead a professional culinary team.
Good understanding of food safety, hygiene standards, and kitchen operational procedures.
Strong organisational, leadership, communication, and problem-solving skills.
Ability to maintain consistent food quality and operational standards in a fast-paced restaurant environment.
Willingness to work flexible hours, including weekends and public holidays, according to operational requirements.
Peringatan Penting
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