Senior Executive Chef

Key Responsibilities

• Lead and oversee full-spectrum kitchen operations across Western and Chinese cuisine segments
• Design and implement innovative menus, incorporating modern culinary techniques and market trends
• Manage food costing, budgeting, and profitability, ensuring alignment with business targets
• Ensure compliance with Singapore food safety and hygiene standards (NEA regulations)
• Supervise, train, and develop kitchen staff, including succession planning
• Establish and enforce SOPs for kitchen operations, quality control, and consistency
• Collaborate with management on business strategies, promotions, and concept development
• Liaise with suppliers and vendors for sourcing premium ingredients and cost optimization

Requirements

• Minimum 5-8 years of relevant culinary experience, including at least 2-3 years in a leadership role
• Proven expertise in both Western and Chinese cuisine (multi-cuisine capability is essential)
• Strong experience in menu engineering, cost control, and kitchen P&L management
• Demonstrated ability to lead teams in a high-volume or premium dining environment
• Good understanding of Singapore's food safety and regulatory requirements
• Excellent leadership, communication, and organizational skills