Group Executive Chef

About the Role

We are seeking a passionate and experienced Group Executive Chef to lead and oversee all culinary operations across our outlets in Singapore. This role combines strategic leadership with hands-on operational involvement, requiring a strong culinary professional who thrives in both kitchen execution and business management.

The successful candidate will drive menu innovation, maintain consistency and quality standards across all locations, support outlet teams operationally, and lead the culinary team towards excellence in food quality, efficiency, and guest experience.

Key Responsibilities

Culinary Leadership & Strategy

• Develop and execute the group’s culinary direction in line with the company’s vision and brand identity.
• Stay updated on market trends, customer preferences, and industry developments to keep menus fresh and competitive.
• Work closely with management to align culinary initiatives with business goals and operational objectives.

Menu Development & Quality Control

• Lead menu planning and development across all outlets, balancing creativity with operational practicality.
• Ensure consistency in food quality, taste, presentation, and portioning standards.
• Implement recipe standardisation, quality control measures, and supplier evaluations.
• Regularly review menu execution on the ground and make adjustments to improve efficiency and consistency.

Team Management & Development

• Lead, mentor, and develop kitchen teams across all outlets.
• Foster a positive, disciplined, and high-performing kitchen culture.
• Conduct staff training, performance reviews, and ongoing coaching to support professional growth.
• Work closely with outlet chefs to resolve operational challenges and improve kitchen performance.

Operational Management

• Oversee day-to-day culinary operations to ensure efficiency, cleanliness, and smooth execution.
• Ensure compliance with all food safety, hygiene, and sanitation standards.
• Monitor food cost, labour cost, procurement, and inventory management to maintain profitability and operational control.
• Maintain strong relationships with suppliers and ensure consistency in ingredient quality.
• Be actively present in outlets to support teams, uphold standards, and resolve operational issues when required.

Requirements

• Proven experience managing culinary operations within a multi-outlet or multi-brand F&B group.
• Strong leadership and people management skills with the ability to motivate and develop teams.
• Solid understanding of kitchen operations, food costing, inventory control, and budgeting.
• Excellent communication, organisational, and problem-solving abilities.
• Good knowledge of food safety regulations and kitchen best practices.
• Able to work in a fast-paced and dynamic environment.
• Passionate about food, innovation, and delivering high-quality dining experiences.
• Hands-on approach with willingness to work closely with outlet operations and kitchen teams.