The Client:
Liberte HR is partnered with a well-established multi-unit F&B group in Singapore to appoint an Executive Chef for their Singapore operations. This role will oversee culinary leadership across 11 bistro-style outlets and is suited to a hands-on chef with strong multi-outlet experience, commercial awareness, and the ability to drive consistency, quality, and operational performance across the group.
Duties and Responsibilities:
- Leading culinary operations across multiple outlets in Singapore, ensuring strong execution, consistency, and food quality standards across the business.
- Driving menu development and refinement, balancing creativity, customer appeal, seasonal relevance, and operational practicality.
- Overseeing recipe standardisation, plating consistency, and kitchen SOPs to ensure alignment across all locations.
- Working closely with outlet kitchen teams to provide coaching, support, and practical guidance on day-to-day operational challenges.
- Being regularly present on the ground across the outlets to monitor performance, troubleshoot issues, and uphold standards.
- Supporting the development of limited-time offerings and annual menu refreshes in line with business needs and market trends.
- Reviewing menu performance and sales mix, and making recommendations on product retention, changes, or removals through menu engineering.
- Managing food cost controls through recipe costing, product selection, portion discipline, and collaboration with procurement teams.
- Partnering with procurement on sourcing, tendering, and supplier management to ensure quality, consistency, and commercial efficiency.
- Overseeing labour deployment and manpower planning across the culinary function to support operational efficiency.
- Ensuring full compliance with food hygiene, safety, sanitation, and regulatory requirements across all kitchens.
- Monitoring kitchen productivity, workflow, and standards to improve efficiency and operational effectiveness.
- Leading, mentoring, and developing culinary teams, promoting accountability, teamwork, and continuous improvement.
- Conducting performance reviews and providing feedback and direction to support team capability and succession planning.
- Maintaining high standards of food presentation, taste, quality assurance, and guest experience across all outlets.
- Collaborating with internal stakeholders to align culinary direction with the wider business and brand objectives.
- Facilitating knowledge sharing and best practice transfer across teams, including collaboration with regional counterparts where relevant.
- Performing other reasonable duties as required as part of the leadership of the culinary function.
Requirements
- Proven experience leading culinary operations across multiple outlets, brands, or sites within an F&B or hospitality group.
- Strong background in western casual dining, chain restaurant, or multi-unit hospitality environments.
- A hands-on leadership style, with the ability to remain operationally involved and close to outlet execution.
- Demonstrated experience in menu development, recipe standardisation, SOP implementation, and quality control.
- Strong financial and commercial acumen, including experience managing food cost, labour cost, and kitchen operating budgets.
- Experience working closely with procurement and suppliers on sourcing, tendering, and product quality management.
- Strong leadership capability, with the ability to coach, develop, and influence chefs and kitchen teams.
- Sound knowledge of food safety, hygiene, sanitation, and operational best practices.
- Strong communication and organisational skills, with the ability to work effectively across multiple stakeholders and outlets.
- Ability to perform in a fast-paced, results-driven, multi-site environment.
