Executive Chef

Company Overview

George Town Tze Char and Craft Beer is a family-owned restaurant founded in 1986, serving authentic Malaysian stir-fry dishes and a selection of 35 beers. Located in Boat Quay, it continues a legacy of quality food and memorable dining experiences.

Job Summary

We are seeking an experienced Executive Chef to lead kitchen operations, ensuring high food quality, hygiene, and safety standards while managing the culinary team and optimizing kitchen efficiency.

Responsibilities

• Lead and manage all kitchen operations including food preparation, production, and service to ensure smooth daily functioning
• Develop and maintain menus aligned with company concept, quality standards, and customer expectations
• Plan and oversee food preparation, cooking, and presentation to deliver consistent food quality and standards
• Recruit, train, allocate work, monitor performance, and develop kitchen staff to build a skilled culinary team
• Monitor and control food costs, portion sizes, wastage, and inventory to enhance kitchen efficiency and profitability
• Collaborate with management on menu development, pricing strategies, purchasing decisions, and operational planning
• Liaise with suppliers to ensure ingredient quality and freshness meet company standards
• Ensure compliance with Singapore food safety, hygiene, and workplace safety regulations
• Establish and maintain standard operating procedures for all kitchen activities
• Conduct regular inspections of food quality, kitchen cleanliness, equipment condition, and food storage
• Manage kitchen operations during peak service periods and promptly resolve operational issues
• Provide leadership and guidance to maintain a professional and disciplined culinary work environment
• Support management in improving overall restaurant operations and enhancing customer satisfaction

Required competencies and certifications

• Minimum 5 years of relevant professional culinary experience in senior kitchen or chef management roles
• Proven ability to manage and supervise a professional kitchen team
• Strong knowledge of food preparation, menu development, food costing, and kitchen operations
• Good understanding of food safety and hygiene standards
• Strong leadership, communication, and organisational skills
• Ability to work independently and make effective operational decisions

Preferred competencies and qualifications

• Experience in restaurant, catering, hotel, or large-scale food service operations
• Relevant culinary qualifications or professional culinary training