Chef Executive
Location
upper bukit timah, bukit timah
Job Type
Full-time
Category
Other-General
Posted
June 09, 2026
Station Management: Responsible for the daily operation of a specific station (e.g., grill, fish, sauces).
Food Preparation & Quality: Prepares, cooks, and plates food, ensuring consistency with restaurant recipes and quality standards.
Supervision: Leads commis chefs or junior staff assigned to their station, providing training and guidance.
Inventory & Cost Control: Monitors ingredient stock levels, orders supplies, and manages waste to keep costs within budget.
Hygiene & Safety: Maintains a clean workspace and adheres strictly to health, safety, and sanitation regulations (e.g., HACCP/NEA standards).
Collaboration: Works with the Sous Chef to develop new menus and dishes