Executive Chef
External
Al Afrida · Hong Kah Court, SingaporePrepare for this interview
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About the role
Executive Chef Responsibilities: - Ensuring promptness, freshness, and quality of dishes. - Coordinating cooks' tasks. - Implementing hygiene policies and examining equipment for cleanliness. - Designing new recipes, planning menus, and selecting plate presentations. - Reviewing staffing levels to meet service, operational, and financial objectives. - Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. - Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. - Setting and monitoring performance standards for staff. - Obtaining feedback on food and service quality, and handling customer problems and complaints. Executive Chef Requirements: - Advanced knowledge of food professional principles and practices. - Proficient knowledge of human resources management. - Excellent communication skills. - Ability to meet deadlines
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