Job Description

As the Executive Chef, your key responsibilities include designing and updating the menu, ensuring the production of high-quality food, and fostering the growth of a skilled kitchen team. You will manage all aspects of kitchen operations and support Team Members to maintain high standards. Core duties will include:

• Leading the kitchen team to optimize operations, conducting training, and assisting in recruitment when necessary.
• Overseeing succession planning to maintain food quality and team continuity.
• Creating menus that not only meet but exceed customer expectations, aligning with brand standards.
• Ensuring consistent production of top-quality dishes.
• Enhancing customer experience through positive interactions, gathering feedback, addressing complaints, and promoting the restaurant.
• Building and maintaining strong vendor and supplier relationships to support business continuity.
• Participating in operational planning, including budgeting, forecasting, food costing, resource allocation, and waste management.
• Handling administrative tasks for detailed operational reporting.
• Proactively engaging with customers to seek feedback and promptly responding to their queries.
• Taking necessary actions to ensure compliance with all relevant legislation, including health, safety, and fire regulations, as well as industry best practices.
• Supporting cost control efforts without compromising on quality.
• Ensuring team members are knowledgeable about the menu, promotions, events, and special functions.
• Conducting monthly communication meetings and preparing minutes for post-meeting follow-ups.
• Managing staff performance issues in line with company policies and procedures.
• Addressing maintenance, hygiene, and hazard concerns promptly.
• Developing and managing monthly staff schedules in compliance with local legislation.

Qualifications :

• Proven experience as an Executive Chef or high-performing Sous Chef in a Pan-Asian fine dining establishment.
• Expertise in Japanese, Korean, and Thai cuisines.
• Strong leadership and team management skills.
• Creativity in food production and presentation.
• Business-oriented approach to managing kitchen operations.
• Excellent communication skills.
• Ability to build and maintain internal and external relationships.
• Strong planning and organizational skills.
• Ability to handle multiple tasks and meet deadlines.

Preferred bonus qualifications:

• Certification in management.
• Proficiency with computers, especially Microsoft Word, Excel, and Outlook.

Job Types: Full-time, Permanent

Pay: From ?45,000.00 per month

Benefits:

• Provident Fund

Supplemental Pay:

• Performance bonus
• Yearly bonus

Experience:

• total work: 7 years (Preferred)

Work Location: In person