Executive Chef & Quality Assurance Officer

About the role

The Executive Chef & Quality Assurance Officer will lead the kitchen operations while ensuring the highest standards of food safety and quality. This dual role combines culinary creativity with rigorous quality control in a fast‑paced restaurant environment.

Key responsibilities

• Oversee daily kitchen operations, manage and train chefs, cooks and stewards, and enforce performance standards.
• Design, update and cost‑control seasonal menus, including special menus for events and VIPs.
• Maintain food quality, taste and presentation while conducting regular hygiene, sanitation and HACCP audits.
• Control food costs, monitor inventory, manage portion sizes and minimize waste to meet budget targets.
• Ensure compliance with local food regulations, implement safety protocols and prepare for inspections.

Required profile

• Proven experience in kitchen leadership and team management.
• Strong knowledge of food safety standards and HACCP principles.
• Ability to develop innovative, cost‑effective menus.
• Excellent organizational and budgeting skills.

Required skills

• HACCP

What we offer

• Competitive monthly salary (SGD 5,000‑8,000).
• Opportunity to shape culinary direction and quality standards.
• Dynamic work environment in a well‑known restaurant brand.