Executive Chef

Singapore, Singapore

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Manage the operations and profitability for Fine Dining Concept.
Manage Kitchen operations and dining experience for the business.
Manage import and export of all produce and materials for the business.
Ensure the freshness of produce received and served for the business at all times.
To set a high standard of careful and meticulous food quality equal if not exceeding the high standards of Japanese International fine dining.
To ensure hygiene and cleanliness of the food and kitchen operations at or above industry standards.
Manage and supervise kitchen assistants and incumbent chefs in their roles and responsibilities.
To curate and create cooked food menu for the Restaurant.
Assist and support any other relevant business duties and responsibilities as and when assigned by the Owners.

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