Executive Chef

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Closing date for applications: 16 August, 2026 at 23:59 UTC/GMT +8:00

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English - https://staffing-les.international.gc.ca/en/careers/executive-chef-spore-74dec939-en

French - https://dotation-erp.international.gc.ca/fr/carrieres/-chef-executifve-spore-74dec939-fr_ca

Salary: SGD60,384 per annum, 2 months bonus and benefits package as per Terms of Conditions of Employment for Locally-Engaged Staff in Singapore

Contract Type: Indeterminate (Full-time)

Term Details: This position is a Locally Engaged Staff position, subject to the Terms and Conditions of Employment for Locally Employed Staff in Singapore.

Job Function: General Services

Classification: LE- G5

Location: Official Residence of the High Commissioner of Canada in Singapore

Number of Vacancies: 1

About the Role

Reporting to the High Commissioner of Canada, the Executive Chef is responsible for the planning and delivery of culinary and hospitality services, as well as the day-to-day operational oversight of the Official Residence in Singapore.

The role oversees kitchen operations, menu development, food procurement, inventory management, budget monitoring, and the supervision of support staff. The incumbent ensures that food preparation and service are delivered in accordance with established quality, safety, and operational standards.

The role also manages the day-to-day administration and operational readiness of the Official Residence, including the management of maintenance, repair, and equipment requirements in collaboration with the Property Section.

Key Responsibilities (including but not limited to)

. Meal Planning and Preparation: Plan and prepare meals for official and hospitality functions, including lunches, dinners, receptions, and cocktail events.

. Menu Development: Develop menus featuring Canadian, Asian, and international cuisines, taking into consideration event requirements, guest preferences, and dietary restrictions.

. Kitchen Operations: Manage kitchen operations, food inventory, procurement, and supplier relationships.

. Budget Management: Monitor food costs, kitchen expenditures, and hospitality budgets, and provide input for budget planning.

. Staff Supervision: Provide day-to-day supervision of full-time support staff and oversee temporary staff, contractors, and service providers supporting hospitality events and the operation of the Official Residence.

. Event Coordination: Coordinate food service arrangements for events and ensure meals are prepared and served in a timely manner.

. Food Safety and Inventory Control: Maintain food safety, hygiene, sanitation, and inventory control standards.

. Official Residence Management: Manage the upkeep of the Official Residence by identifying and reporting maintenance, repair, and equipment issues, and liaising with the Property Section as required