Senior Executive Chef

Company Overview

SRI DEVA PTE. LTD. is located in Singapore, specializing in Indian, vegetarian, and non-vegetarian cuisine, delivering quality food through efficient kitchen operations and innovative menu development.

Job Summary

Lead kitchen operations as Senior Executive Chef, developing menus, standardizing recipes, managing procurement, and ensuring food safety to deliver consistent, high-quality Indian and other cuisines.

Responsibilities

• Lead daily kitchen operations to ensure efficient food preparation and timely service delivery
• Plan, develop, and introduce diverse menus featuring Indian, vegetarian, and non-vegetarian dishes
• Create and standardize recipes, cooking methods, portion sizes, and presentation standards to maintain consistency
• Supervise and coordinate kitchen staff by assigning duties and monitoring performance to optimize team productivity
• Ensure consistent food quality, taste, presentation, and preparation standards across all dishes
• Manage food procurement, inventory, stock control, and ingredient costing to maintain budget compliance
• Monitor food costs and implement measures to minimize wastage and improve kitchen operational efficiency
• Establish and maintain food safety, hygiene, and sanitation standards in compliance with Singapore regulations
• Train and mentor kitchen personnel on cooking techniques, food preparation, and kitchen procedures to enhance skills
• Collaborate with management on menu development, kitchen budgeting, and operational improvements to support business goals

Preferred competencies and qualifications

• Relevant culinary qualifications or professional chef training will be an advantage
• Minimum 5 years of professional culinary experience, preferably in senior kitchen or executive chef roles
• Extensive knowledge of Indian cuisine, including traditional cooking techniques and menu development
• Proven experience supervising kitchen teams and managing daily kitchen operations
• Strong knowledge of food costing, inventory management, and kitchen budgeting
• Ability to develop recipes, maintain food quality, and introduce new menu concepts
• Leadership, organizational, and problem-solving skills