Catering Kitchen Leader & Menu Innovator

Curate Kitchen Pte Ltd; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

Curate Kitchen Pte Ltd is seeking a senior culinary leader to oversee our central kitchen operations, ensure top-tier food quality, safety, and efficiency across internal outlets and event catering.

You will lead a team of chefs and kitchen staff, design innovative menus, plan staffing for events, manage costs and inventory, and partner with sales and operations to deliver exceptional dining experiences.

Qualifications

• Diploma/Degree in Culinary Arts or equivalent with 3–5 years of progressive culinary experience.
• Proven ability to lead, train and motivate large kitchen teams, including part-time staff.
• Strong track record in menu planning, recipe standardization and innovating dishes.
• Expertise in kitchen operations management, cost control, inventory planning and budgeting.
• Deep understanding of food safety, hygiene and sanitation standards (HACCP, ISO 22000).

Responsibilities

• Oversee central kitchen operations, ensuring quality, safety, efficiency and innovation.
• Design menus for internal outlets and external catering with clients and events.
• Lead culinary preparation for events, ensuring plating and timing meet standards.
• Plan staffing for events and coordinate with service teams.
• Manage sourcing, inventory, and supplier coordination for timely procurement.
• Track KPIs and contribute to budgeting and reporting.
• Enforce food safety, hygiene and sanitation standards across the kitchen.

Skills

Leadership

Menu planning

Cost control

Food safety

Inventory planning

Team mentoring

Education

Diploma/Degree in Culinary Arts or equivalent

Job description

Curate Kitchen Pte Ltd is seeking a senior culinary leader to oversee our central kitchen operations, ensure top-tier food quality, safety, and efficiency across internal outlets and event catering.

You will lead a team of chefs and kitchen staff, design innovative menus, plan staffing for events, manage costs and inventory, and partner with sales and operations to deliver exceptional dining experiences.