Executive Chef

Job Description

Position Summary:

We are seeking an experienced Vietnamese Executive Chef to lead our kitchen operations, drive menu innovation, and oversee the setup of our new restaurant outlet and central kitchen. The successful candidate will have formal Executive Chef certification, specialisation in Asian cuisine, and proven experience in restaurant and central kitchen setup.

Key Responsibilities:

• Create and develop seasonal menus, source quality ingredients, and ensure creativity and profitability

• Oversee all aspects of kitchen operations, including budgeting, ordering, and inventory control

• Train, mentor, and manage kitchen staff to ensure effective teamwork

• Ensure food safety and hygiene are always kept to the highest standard (SFA compliance)

• Ensure all dishes are prepared to the highest standards of taste, presentation, and consistency

• Enforce food safety and sanitation regulations

• Maintain a clean and organised kitchen meeting SFA standards

• Optimise food and labour costs without compromising quality

• Lead the setup of the new restaurant outlet, including kitchen layout, equipment selection, and workflow design

• Lead the setup and design of the central kitchen to support future multiple outlets

• Develop standard operating procedures (SOPs) for both restaurant and central kitchen operations

• Stay updated on industry trends and incorporate innovative techniques

Requirements

Requirement

Details

Minimum Education

Certificate Level 2 of VQF (Executive Chef) or equivalent formal culinary qualification

Certifications Required

Executive Chef certification; Professional Asian Cooking certification or equivalent

Years of Experience

Minimum 8 years in professional kitchen environments

Relevant Experience

Minimum 3 years as Executive Chef or Head Chef

Specialisation

Asian cuisine (Vietnamese cuisine expertise strongly preferred)

Setup Experience

Proven experience in restaurant setup and/or central kitchen setup

Singapore Experience

Prior work experience in Singapore F&B industry preferred

Working Days

5.5 days per week (including weekends and public holidays as required)

Working Hours

44 hours per week

Salary & Benefits

Component

Amount

Basic Salary

$10,500 per month

Fixed Monthly Allowance

$500 per month

Total Monthly Salary

$11,000 per month

Benefits:

• Annual leave: 14 days per year

• Medical insurance as per MOM requirements

• Sick leave as per Singapore employment law

Employment Type

• Full-time

• Contract Type: Permanent

• Work Pass Required for Foreign Applicants: Employment Pass (EP)

Application Period

Start Date

End Date

[Today's Date]

[Today's Date + 14 days]

Example: 10 June 2026 to 24 June 2026

How to Apply

Interested candidates please submit:

• Updated CV/resume

• Copies of relevant culinary certifications

• Brief description of restaurant/central kitchen setup experience (if any)

Contact Person: Nguyen Thi Le Hang, Director
Email: [email protected]