Executive Chef, Singapore

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).