Executive Chef

Key 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 andmanage 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 teamto deliver a cohesive and memorable dining experience.
• Represent the restaurant at industry events, media engagements, and culinary partnerships as required.

What We’re Looking For

• Diploma or degree from a recognised culinary institution.
• At least 8–10 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).