- North Bridge Road Downtown Core Central Region (Singapore) Singapore
Kerja Sepenuh Masa EXECUTIVE CHEF - HEAD CHEF, Gaji tinggi SGD 11,800 di ANATOLIA Restaurant Central Region (Singapore) - Maukerja
EXECUTIVE CHEF - HEAD CHEF
ANATOLIA Restaurant
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Executive Chef — ANATOLIA Turkish Restaurant
Job Scope / Responsibilities:
Lead and manage the restaurant’s kitchen operations.
Plan and develop Turkish and Mediterranean menus.
Ensure consistent food quality, taste and presentation.
Supervise chefs and kitchen staff and allocate daily duties.
Control food costs, stock, purchasing and kitchen wastage.
Maintain food hygiene, safety and kitchen standards.
Train and develop kitchen team members.
Coordinate with restaurant management on menu planning and operations.
Monitor kitchen productivity and ensure timely food preparation.
Develop new dishes and improve existing recipes.
Requirements and job description
Position:
Executive Chef
Industry:
Restaurant / F&B
Key Function:
Kitchen Operations & Culinary Management
Recommended profile:
A senior culinary professional with substantial experience in Turkish/Mediterranean cuisine, menu development, kitchen management, staff supervision, food-cost control and restaurant operations.
Job Scope / Responsibilities:
Lead and manage the restaurant’s kitchen operations.
Plan and develop Turkish and Mediterranean menus.
Ensure consistent food quality, taste and presentation.
Supervise chefs and kitchen staff and allocate daily duties.
Control food costs, stock, purchasing and kitchen wastage.
Maintain food hygiene, safety and kitchen standards.
Train and develop kitchen team members.
Coordinate with restaurant management on menu planning and operations.
Monitor kitchen productivity and ensure timely food preparation.
Develop new dishes and improve existing recipes.
Requirements and job description
Position:
Executive Chef
Industry:
Restaurant / F&B
Key Function:
Kitchen Operations & Culinary Management
Recommended profile:
A senior culinary professional with substantial experience in Turkish/Mediterranean cuisine, menu development, kitchen management, staff supervision, food-cost control and restaurant operations.
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