Executive Chef

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 and manage 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 team to deliver a cohesive and memorable dining experience.
• Represent the restaurant at industry events, media engagements, and culinary partnerships as required.

Requirements

• At least 5-7 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).

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