Executive Chef – Food Manufacturing (Curry, Sambal & Rendang Sauces)

Company: Catering Corner Pte Ltd (CCPL)
Reports to: CEO
Location: Singapore (Central region - Jalan Pemimpin)
Employment Type: Full-Time

About the Role

CCPL is building out a Food Manufacturing arm producing curry, sambal, and rendang sauces for institutional and commercial channels. We are hiring an Executive Chef to own product development, recipe standardization, and production quality for this new business line — bridging traditional South Asian and Southeast Asian flavor profiles with the discipline of scaled, food-safe manufacturing.

This is a hands-on leadership role for someone who can move between R&D kitchen and factory floor, and who understands both culinary craft and production economics.

Key Responsibilities

Product Development

• Develop and standardize recipes for curry, sambal, and rendang sauces suitable for batch production
• Translate traditional/home-style recipes into scalable, repeatable formulations without losing authenticity
• Conduct sensory trials and shelf-life testing; iterate based on feedback from trial customers
• Manage costing of formulations to hit target gross margins

Production & Quality

• Own the production process from raw material sourcing to finished goods, including yield and waste management
• Set and enforce quality control standards (taste, texture, color, viscosity consistency across batches)
• Ensure compliance with SFA food safety regulations, HACCP principles, and halal certification requirements (MUIS)
• Manage shelf-life validation and packaging compatibility (retort, frozen, chilled formats as applicable)

Team & Operations

• Recruit, train, and supervise kitchen/production staff for the manufacturing line
• Build and document SOPs for recipe execution, hygiene, and equipment handling
• Manage raw material sourcing and vendor relationships (spices, proteins, packaging)
• Coordinate with CEO on production planning against sales demand and new client onboarding

Business Development Support

• Support product presentations and tastings for prospective institutional and B2B clients
• Provide input on new product line extensions based on market feedback

Requirements

• Minimum 8 years of professional culinary experience, with at least 3 years in a head chef, sous chef, or production chef capacity
• Demonstrated expertise in South Asian / Southeast Asian / Malay-Indonesian cuisine, specifically curry, sambal, and rendang preparations
• Experience transitioning recipes from restaurant/kitchen scale to manufacturing/batch scale strongly preferred
• Working knowledge of food safety standards (HACCP, SFA licensing requirements)
• Familiarity with halal food preparation and certification requirements (MUIS)
• Singapore Citizen or PR preferred; must be eligible to work in Singapore
• Strong people management and SOP documentation skills

Preferred Qualifications

• Prior experience in a food manufacturing, central kitchen, or F&B production facility
• Diploma or certification in Culinary Arts, Food Science, or Food Technology
• Experience launching a new product line from concept to commercial production

What We Offer

• Ground-floor opportunity to build and shape a new business line
• Direct reporting line to CEO with high autonomy in product and process decisions
• Competitive salary commensurate with experience, plus performance incentives tied to product launches