Executive Chef

About the Role

The Executive Chef will lead all culinary operations across Singapore, ensuring excellence in food quality, safety, innovation, and the overall dining experience. This role combines strategic leadership with active involvement in day-to day kitchen operations, requiring a hands on culinary leader with strong business acumen. You will set the culinary direction, drive menu innovation, work closely with outlet teams on operational execution, maintain high operational standards, and inspire a team of chefs and culinary professionals.

Key Responsibilities Strategic Leadership

• Develop and implement a culinary vision aligned with the company's goals and brand identity.
• Track culinary trends, customer preferences, and the competitive landscape to keep offerings innovative and market relevant.
• Collaborate with the executive team to integrate culinary strategy with overall business strategy, enhancing brand perception and customer satisfaction.

Menu Development & Quality

• Oversee menu design and development, balancing creativity, seasonal trends, and operational feasibility.
• Ensure consistency in food quality, taste, and presentation across all outlets.
• Implement and monitor quality assurance processes, recipe standardisation, and supplier evaluation.
• Actively review menu execution at outlet level and make practical adjustments to ensure operational feasibility and consistency.

Team Leadership & Development

• Lead, mentor, and inspire the culinary team, fostering collaboration and professional growth.
• Conduct performance evaluations, provide feedback, and promote a positive and engaging work environment.
• Build a culture of excellence, accountability, and continuous improvement.
• Work directly with outlet chefs and kitchen teams to coach, guide, and support day to day operational challenges.

Operational Excellence

• Optimise kitchen operations for efficiency, productivity, and cost effectiveness.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Manage the culinary department's budget, including food costs, labour, and procurement, ensuring high quality ingredients and cost control.
• Oversee inventory, procurement, and vendor management to maintain operational standards and quality.
• Be regularly present in outlets to monitor kitchen operations, resolve operational issues, and ensure standards are upheld.

Requirements

• Proven experience in culinary operations management for multi outlet or multi brand F&B businesses, preferably with experience in chain restaurants or hospitality groups.
• Demonstrated ability to lead, inspire, and manage culinary teams.
• Strong financial acumen, including experience managing budgets, food costs, and operational expenses.
• Excellent organisational, communication, and interpersonal skills, with the ability to influence and collaborate across functions.
• Deep knowledge of food safety regulations, quality standards, and operational best practices.
• Strong problem solving skills and the ability to thrive in a fast paced, dynamic, and results driven environment.
• Passionate about culinary innovation and delivering exceptional customer experiences.
• Willingness to be hands on in kitchen operations and regularly engage with outlet teams on the ground.