About the Role
As Executive Chef, you will be responsible for the overallculinary strategy, kitchen leadership, menu innovation, and operationalexcellence. You will set the tone for quality, creativity, and consistencyacross the kitchen while mentoring a high-performing team.
Key Responsibilities
Culinary Leadership
- Develop and execute a distinctive Japanese-focused culinary vision
- Design seasonal menus showcasing authentic techniques and premium ingredients
- Maintain the highest standards of taste, presentation, and consistency
Kitchen Operations
- Oversee daily kitchen operations, workflow, and food production
- Ensure strict compliance with food safety, hygiene, and regulatory standards
- Manage inventory, procurement, and supplier relationships
Team Management
- Recruit, train, mentor, and inspire kitchen staff
- Foster a disciplined, collaborative, and performance-driven culture
- Implement SOPs and training programs to uphold quality standards
Financial & Strategic Oversight
- Control food cost, labor cost, and wastage
- Contribute to budgeting, forecasting, and profitability targets
- Collaborate with management on concept development and expansion plans
Requirements
- Minimum 10 years of professional culinary experience, with substantial leadership experience
- Strong background in Japanese cuisine
- Proven track record as Executive Chef or Senior Sous Chef in reputable establishments
- Deep knowledge of Japanese ingredients, techniques, and culinary philosophy
- Strong leadership, communication, and organizational skills
- Experience in Singapore's F&B landscape is advantageous
What We Offer
- Opportunity to lead and shape a flagship culinary concept
- Competitive remuneration package commensurate with experience
- Creative autonomy within a supportive ownership team
- Growth opportunities within an expanding hospitality group
How to Apply
Please submit your CV, portfolio (if available), and a briefcover note outlining your culinary philosophy and leadership experience.
