EXECUTIVE CHEF

Job Summary Plan, organize, and supervise kitchen operations while designing authentic Indian and Kerala cuisine menus. Ensure consistent food quality, taste, and presentation. Manage food safety, hygiene, costs, inventory, and supplier coordination. Responsibilities Plan and organize kitchen operations to ensure smooth workflow and timely service Design and develop authentic Indian and Kerala cuisine menus that meet customer expectations Supervise kitchen staff to maintain consistent food quality, taste, and presentation standards Implement and monitor food safety, hygiene, and SFA standards to ensure compliance Manage food costs by controlling inventory and coordinating with suppliers effectively Lead and motivate kitchen teams to achieve operational excellence and high performance Required competencies and certifications Minimum 3 years of experience as a chef At least one month of relevant training or work experience in Singapore’s F&B industry Preferred competencies and qualifications Leadership and team management skills to effectively guide kitchen staff