Executive Chef

Job Summary

Lead kitchen operations by managing ingredient ordering, supervising cooking activities, training staff, and ensuring quality, hygiene, and efficiency in a fast-paced F&B environment. Collaborate with suppliers and support menu planning and new product creation.

Responsibilities

• Manage weekly and daily ingredient ordering for individual kitchen sections to ensure uninterrupted operations
• Supervise cooking activities to ensure dishes meet established recipes and quality standards
• Prepare mise-en-place and ingredients to support smooth daily kitchen operations
• Maintain the highest standards of kitchen cleanliness and hygiene at all times
• Train new employees to ensure consistent food presentation, taste, and texture
• Evaluate subordinate performance and recommend promotions or other personnel actions
• Ensure kitchen staff comply with quality, hygiene, and cleanliness standards
• Coordinate and oversee receipt and collection of supplier deliveries to maintain inventory accuracy
• Negotiate with suppliers to secure quality goods at affordable prices
• Lead set-up activities for new restaurant openings
• Compile and submit reports on all kitchen operations to support management decisions
• Plan menus and perform costing to optimize profitability and customer satisfaction
• Develop new products and recipes to enhance the menu offering
• Maintain personal hygiene and adhere to all guidelines for safe food handling and order preparation
• Communicate effectively in Japanese to liaise with the Japanese R&D team

Required competencies and certifications

• WSQ Food & Hygiene Certificate

Preferred competencies and qualifications

• Minimum GCE N-Level or ITE qualifications
• Minimum 10 years of experience in F&B or relevant roles
• Passion for culinary arts
• Positive attitude with demonstrated ability to influence and lead a team
• Strong understanding of kitchen operation procedures
• Ability to perform split shifts and work on weekends and public holidays
• Ability to multi-task, adapt to a fast-paced environment, and work under pressure
• Commitment to upholding excellent food hygiene and kitchen safety practices