Residential Executive Chef

Job Descriptions:

• Menu Planning: As an executive chef, you need to handle everything from managing and designing recipes and menus. Effective communication is crucial for collaborating with your superiors to develop personalized menus based on their dietary preferences, restrictions, and occasion requirements for them and their families.
• Meal Preparation: Execute the cooking process from start to finish, including ingredient preparation, cooking, plating, and presentation.
• Culinary Creativity: Showcase creativity by experimenting with flavors, textures, and presentations to elevate the dining experience and exceed expectations. Demonstrate the ability to consistently enhance or create exceptional culinary skills.
• Hygiene and Safety: Maintain a clean and organized kitchen environment, adhere to food safety standards, and ensure proper sanitation practices throughout the cooking process.
• Interaction & Satisfaction: Communicate effectively with superiors to understand their preferences, provide recommendations, and accommodate special requests or dietary needs. Demonstrate the ability to think outside the box when necessary.
• Grocery Shopping: Source high-quality ingredients and groceries necessary for menu preparation while adhering to budgetary constraints.
• Timely Service: Manage time efficiently to ensure meals are prepared and served promptly according to scheduled timelines and preferences.
• Adaptability: Demonstrate flexibility in accommodating last-minute changes to menus, or dietary requirements while maintaining professionalism and delivering exceptional service.

Job Requirements:

• A good Chef specialize in at least one regional cuisine, such as Chinese, French, Japanese, or Korean, without limitation.
• Willingness to work daily to prepare breakfast, lunch, and dinner, including weekends and holidays.
• Experience at leading restaurants is highly valued, with a particular preference for candidates who have worked in 5-star hotel or 5-star restaurant environments.
• Diploma in Hospitality & Certificate in culinary arts is preferred.
• Proficiency in various culinary techniques and cuisines.
• Demonstrated experience in managing a kitchen section and strong time management skills to efficiently handle kitchen operations.
• Excellent communication in English and ability to thrive under pressure environment.
• Commitment to adhering to food safety and sanitation standards.