EXECUTIVE CHEF, Singapore

Core Responsibilities Menu Design & Innovation:
Develops and refines recipes, plans seasonal menus, and ensures plate presentation meets the establishment's standards. Staff Management:
Hires, trains, schedules, and mentors the culinary team (including sous chefs, line cooks, and prep staff) to build a high-performing kitchen. Financial & Inventory Control:
Manages food and labor costs, oversees inventory, places ingredient orders, and operates the kitchen within established financial objectives. Quality & Safety Assurance:
Enforces strict hygiene, sanitation, and food safety regulations, ensuring all dishes are fresh, promptly served, and safely handled. Operations Oversight:
Coordinates with front-of-house management, suppliers, and event organizers to ensure seamless daily service and catering operations. Key Requirements & Skills Experience:
Typically requires a culinary degree or formal training, combined with 5+ years of progressive culinary experience, including prior leadership roles (e.g., Head Chef or Sous Chef). Leadership:
Strong team-building, mentoring, and conflict resolution skills to maintain morale during high-stress periods. Financial Acumen:
Proficiency in back-of-house (BOH) management software, cost-analysis, and budget forecasting. Adaptability:
Ability to multitask, problem-solve swiftly, and adapt to rapidly changing supply chains or guest demands.