CHEF

Job Title:

Executive / Head Chef (Future-Ready Culinary Leader)

• Sub-Industry: Back-of-House Operations / Culinary Arts
• Employment Type: Full-Time

Position Overview

The Executive Chef leads the overall kitchen operations, menu innovation, and culinary strategy. This role moves beyond traditional cooking to embrace team mentorship, food-cost technology, sustainable sourcing, and high-consistency standards. You will drive the brand's culinary identity while building a resilient, high-performing kitchen culture.

Key Responsibilities

• Culinary Vision & Menu Innovation: Develop, test, and update seasonal menus aligned with contemporary dining trends, dietary preferences, and brand concepts. Standardize recipes, plating guides, and flavor profiles to guarantee consistency across every service.
• Kitchen Leadership & Team Development: Hire, train, mentor, and schedule kitchen staff from Commis Chefs to Sous Chefs. Foster a positive, inclusive, and communicative kitchen environment that reduces burnout and encourages skill growth.
• Financial & Inventory Management: Monitor food costs, portion controls, and inventory turnover to maximize kitchen profitability without compromising quality. Liaise with vendors and suppliers to source fresh, sustainable, and cost-effective ingredients.
• Safety, Hygiene & Compliance: Maintain strict adherence to local food safety and hygiene regulations (such as HACCP and local NEA/SFA guidelines in Singapore).Oversee daily station sanitation, equipment maintenance, and workplace safety protocols.