Company : Burnt Ends Restaurant Pte Ltd Description : EXECUTIVE CHEF Run by Chef/Owner Dave Pynt, Burnt Ends has established itself as one of Asia’s most exciting places to dine. It is a modern Australian-style barbecue restaurant which offers counter seats and open kitchen. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood. We are looking for a creative and proficient Executive Chef who oversees the daily operations of restaurant. As “the chiefâ€, you maintain complete control of hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. ESSENTIAL DUTIES AND RESPONSIBILITIES • Lead the research and development for new and existing menu items, recipes, products and processes • Create flavorful and innovative culinary solutions that improve sales and profitability • Establish selling prices for all food at the outlet(s) and events • Monitor competitor and industry trends • Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch • Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members • Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory • Review staffing levels for maximum productivity, operational and financial objectives • Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage • Adhere to government regulations as well as brand standards; ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always • Participate in the preparation of the annual budget and the setting of department goals • Educate and train team members in compliance with brand standards, service behaviours, and government regulations • Promote teamwork and quality service through daily communication and coordination with other departments • Maintain safe work habits and a safe working environment at all times • Obtain feedback on food and service quality, and handling customer problems and complaints • Perform other duties as directed by management / stakeholders REQUIREMENTS • Minimum 2 years of culinary education • Proven working experience as a Head Chef with excellent communication skills • Advanced knowledge of food profession principles and practices • Excellent knowledge of BOH systems, ordering and inventory • Ability to meet deadlines