Executive Chef

Essential Functions:

• Plan, direct, and supervise the food preparation and cooking activities.
• Determine production schedules and staff requirements necessary to ensure timely delivery of catering services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Develop product improvements based on sensory testing data.
• Establish product specifications and documentations.
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.
• Plan, manage and run panel sessions and sensory tests on food products.
• Refine recipe formulation for mass production purposes.
• Review methods to improve quality of new food products and compliance with food regulations during mass production.
• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Suggest changes to new food production processes.
• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.
• Performs all other duties as assigned.

Responsibilities:

• Ensure efficient operations and adherence to SOPs
• Ensure sustainable profit margins and operating budgets through effective cost systems
• Oversee the cleanliness and maintenance of the kitchen and kitchen equipment
• Lead and ensure staff members are cross-trained for deployment across multiple brands to support daily operations
• Develop and supervise plans to ensure efficient use of resources and minimise wastage
• Cultivate a cohesive, collaborative and high-performing culture within the brands to heighten staff members' morale
• Mentor, train and encourage staff by providing continuous performance feedback and identifying a talent pipeline
• Determine and create menu selections and buffet showcase standards
• Establish SMART goals to guide staff members in operations and heightened performance

Job Requirements:

• Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
• Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
• Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
• Planning: Skilfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.
• Eight years experience or more in cooking (Chinese & Western Cuisine) and managing a culinary team in a catering operation.
• Degree from internationally recognized culinary institution preferred.
• Equipped with excellent sense of taste and creativity in food presentation.
• Ability to perform in a fast-paced environment.
• Be a business savvy leader with demonstrated financial acumen, capable of providing strong management of reports.
• Demonstrate ability to leverage shared resources and to manage through influence.