Executive Chef

About the role

The Executive Chef will lead the kitchen operations across our island‑wide restaurant network in Singapore. You will be responsible for creating authentic local menus, maintaining high food quality standards, and driving profitability through effective cost control.

Key responsibilities

• Develop, test and continuously improve Singapore‑style menus, ensuring authenticity and consistent taste.
• Oversee daily kitchen activities, including food preparation, cooking, plating and service coordination.
• Establish and enforce standard recipes, SOPs, portion sizes and presentation guidelines.
• Manage food costs, inventory, waste and purchasing, working closely with suppliers to secure quality ingredients.
• Recruit, train, schedule and mentor kitchen staff, fostering a productive and safe work environment.
• Conduct regular quality checks, maintain equipment, and ensure compliance with food safety and workplace regulations.
• Collaborate with front‑of‑house teams and respond to customer feedback to drive continuous improvement.

Required profile

• Minimum 2‑3 years of culinary experience, preferably in a senior kitchen leadership role.
• Strong knowledge of Singapore local cuisine and high‑volume restaurant operations.
• Proven ability to lead, train and motivate a kitchen team.
• Excellent organisational and manpower‑planning skills.
• Willingness to work shifts, weekends and public holidays as required.

Required skills

• Expertise in food preparation, cooking techniques and portion control.
• Solid understanding of food costing, inventory management and waste control.