Key Responsibilities
Menu Engineering & Development
- Design and execute a high-end menu for fine-dining presentation.
- Innovate seasonal menus that reflect the evolving culinary landscape.
Specialised Sourcing & Supply Chain
- Leverage deep industry connections to source authentic, non-commodity ingredients (e.g. grains, seasonal wild greens, and artisanal oils).
- Establish andmanage relationships with specialty suppliers to ensure consistent quality and supply integrity.
Culinary Mentorship & Team Development
- Train and develop the kitchen team.
- Foster a culture of continuous learning, culinary excellence, and professional growth within the brigade.
Operational & Financial Management
- Assume full P&L responsibility for kitchen operations, ensuring food cost optimisation while maintaining uncompromising quality standards.
- Implement and uphold food safety, hygiene, and workplace health and safety standards in compliance with Singapore regulations (SFA, WSH Act).
Stakeholder & Guest Engagement
- Collaborate closely with the front-of-house teamto deliver a cohesive and memorable dining experience.
- Represent the restaurant at industry events, media engagements, and culinary partnerships as required.
What We're Looking For
- Diploma or degree from a recognised culinary institution.
- At least 8-10 years of professional experience in high-end kitchens, with a minimum of 3 years in a senior leadership role (Executive Chef or Chef de Cuisine).
- Valid Food Hygiene Officer certification (or willingness to obtain upon employment in Singapore).
