EXECUTIVE CHEF

Position: Executive Chef

Monthly Salary: S$7,300 – S$11,500

Minimum Experience: 5 Years

Work Location: Singapore

Cuisine: Indian and International Cuisine

Job Responsibilities

1. Kitchen Management & Leadership

1. Oversee and manage the overall kitchen operations, ensuring smooth and efficient daily operations.

2. Lead, supervise and coordinate all kitchen personnel, including Sous Chefs, Chef de Partie, Commis Chefs and kitchen assistants.

3. Establish kitchen operating procedures, performance standards and professional culinary practices.

4. Plan staff deployment, work schedules and kitchen responsibilities according to operational requirements.

5. Conduct performance evaluations and provide professional guidance and training to kitchen employees.

6. Maintain discipline, teamwork and productivity throughout the kitchen department.

2. Menu Planning & Culinary Development

1. Design, develop and implement innovative menus featuring Indian and international cuisines.

2. Create signature dishes, seasonal menus and specialty food offerings.

3. Develop and standardise recipes, cooking methods, ingredient specifications and portion sizes.

4. Research food trends, culinary techniques and customer preferences to improve menu selections.

5. Oversee the preparation of curries, biryani, tandoori dishes, kebabs, grilled items, seafood and other specialty dishes.

6. Ensure consistency in taste, quality, texture,