chef

MARINA CRAB SEAFOOD HOUSE PTE. LTD.; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

MARINA CRAB SEAFOOD HOUSE PTE. LTD. seeks an experienced Executive Chef to lead kitchen operations, drive menu creation, and uphold top culinary quality. You will oversee staff development, food safety, and cost controls while delivering exceptional seafood-centric dishes with flair.

The role demands strong leadership, menu development skills, and a deep knowledge of SFA/HACCP standards, ensuring consistent, high-quality experiences during peak service periods.

Qualifications

• Minimum 5+ years of proven culinary experience as a Head Chef, Executive Chef, or Sous Chef in high-volume restaurants or hotels.
• Specialized culinary expertise in [Insert Specific Cuisine, e.g., Japanese Izakaya / Modern Asian / Seafood / Western].
• Proven skills in menu development, food presentation, and cost control management.
• Strong leadership, communication, and team management abilities.
• Relevant Culinary Arts diploma or equivalent formal culinary training.
• In-depth knowledge of food safety, hygiene regulations, and kitchen operations management.

Responsibilities

• Lead daily kitchen operations, including menu planning, recipe development, and food presentation to ensure exceptional culinary outcomes.
• Manage, train, and mentor kitchen staff to maintain consistency, quality control, and compliance with safety and hygiene standards.
• Monitor kitchen inventory, negotiate with suppliers, and manage food costs to achieve optimal budget targets.
• Oversee food preparation during high-volume meal services to deliver timely and high-quality dishes.
• Design and implement seasonal menus, special event offerings, and signature dishes that align with brand identity.
• Maintain kitchen equipment and enforce strict adherence to workplace health, safety, and cleanliness regulations.

Skills

Leadership

Communication

Team management

Food safety knowledge

Education

Culinary Arts diploma or equivalent

Tools

SFA/HACCP guidelines

Job description

Job Summary

We are seeking an experienced and passionate Executive Chef to lead kitchen operations, oversee menu creation, and maintain high culinary quality and sanitation standards.

Responsibilities

• Lead daily kitchen operations, including menu planning, recipe development, and food presentation to ensure exceptional culinary outcomes.
• Manage, train, and mentor kitchen staff to maintain consistency, quality control, and compliance with safety and hygiene standards (SFA/HACCP guidelines).
• Monitor kitchen inventory, negotiate with suppliers, and manage food costs to achieve optimal budget targets.
• Oversee food preparation during high-volume meal services to deliver timely and high-quality dishes.
• Design and implement seasonal menus, special event offerings, and signature dishes that align with brand identity.
• Maintain kitchen equipment and enforce strict adherence to workplace health, safety, and cleanliness regulations.

Preferred competencies and qualifications

• Minimum 5+ years of proven culinary experience as a Head Chef, Executive Chef, or Sous Chef in high-volume restaurants or hotels.
• Specialized culinary expertise in [Insert Specific Cuisine, e.g., Japanese Izakaya / Modern Asian / Seafood / Western].
• Proven skills in menu development, food presentation, and cost control management.
• Strong leadership, communication, and team management abilities.
• Relevant Culinary Arts diploma or equivalent formal culinary training.
• In-depth knowledge of food safety, hygiene regulations, and kitchen operations management.