EXECUTIVE CHEF, Singapore

Menu Development:
Curate seasonal, cost-effective, and trend-aligned menus that fit the establishment's culinary identity. Staff Leadership:
Recruit, train, schedule, and mentor all back-of-house staff, including sous chefs, line cooks, and dishwashers. Financial & Budget Management:
Oversee food and labor costs, establish profit margins, and manage vendor/supplier negotiations. Quality Control:
Ensure all dishes are prepared, plated, and delivered promptly while maintaining exacting taste and presentation standards.