Executive Chef (Institutional Catering Division)

Role Summary

We are hiring an Executive Chef, Institutional Catering, to lead culinary standards, kitchen operations, andmenu strategy across Neo Group's institutional catering portfolio. This role is responsible for delivering safe,consistent, scalable, and commercially viable food offerings across multiple sites while supporting businessgrowth, client retention, and premium dining engagements.This is a senior, hands-on role suited for a chef with a proven institutional catering track record, strongoperational discipline, and the ability to elevate food quality without losing sight of cost, manpower, andexecution realities.

Key Responsibilities

Culinary & Menu Leadership

. Own menu strategy across entire institutional catering spectrum

. Design scalable menus that balance quality, nutrition, food cost, and operational efficiency

. Lead menu innovation, seasonal rotations, and client-specific customisation

. Oversee in-house private dining, VIP tastings, and sit-down service when required

Operations & Standardisation

. Lead institutional catering kitchen operations across HQ's kitchens and multiple client sites

. Standardise recipes, production methods, portion control, and presentation

. Drive consistency in food quality, taste, and service across all locations

. Partner Operations to improve productivity, workflow, and manpower utilisationClient & Commercial Support

. Support sales pitches, food tastings, and key account renewals

. Work directly with clients to address feedback, preferences, and dietary requirements

. Act as culinary representative in client-facing meetings and presentations

Food Safety & Governance

. Ensure full compliance with SFA regulations and internal food safety standards

. Lead hygiene audits, inspections, and corrective actions

. Build a strong food safety and discipline culture across teams

People Leadership

. Lead, mentor, and develop chefs and kitchen leaders

. Build depth and succession within the culinary organisation

. Set clear performance expectations and accountability

Key Requirements

. 10-20+ years of culinary experience, with leadership at Executive Chef / Head Chef level

. Mandatory experience in institutional catering (corporate, education, healthcare, or large-scale

catering)

. Proven experience managing high-volume, multi-site operations

. Additional experience in hotels, private dining, fine dining, or sit-down service preferred

. Strong understanding of food costing, menu engineering, yield, and waste control

. Well-versed in Asian and Western cuisines strong regional palate knowledge

. Fluent in English and Chinese (spoken and written)

. Commercially minded, structured, and execution-focused

Location:

Singapore (On-site, with some off-site client meetings as/when required)

Reporting To: Director, Institutional Catering