CHEF

XPERT EMPLOYMENT PTE. LTD.; Singapore; On-site; SGD 100,000 - 190,000; Full time

Job summary

XPERT EMPLOYMENT PTE. LTD. seeks an experienced Executive Chef to lead kitchen operations, oversee menu creation, and maintain high culinary quality and sanitation standards.

The role centers on daily kitchen leadership, recipe development, and ensuring exceptional culinary outcomes in a high-volume setting with a strong emphasis on Asian cuisine expertise and cost control. Applicants should have 5+ years in senior culinary roles and hold culinary training credentials.

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 Asian Food.
• 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 foodsafety, hygieneregulations, 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 hygienestandards (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 service 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

Culinary expertise

Menu development

Food cost control

Leadership

Team management

Education

Culinary Arts diploma

Job description

Roles&Responsibilities

JobSummary

WeareseekinganexperiencedandpassionateExecutiveCheftoleadkitchenoperations,overseemenucreation,andmaintainhighculinaryqualityandsanitationstandards.

Responsibilities

Leaddailykitchenoperations,includingmenuplanning,recipedevelopment,andfoodpresentationtoensureexceptionalculinaryoutcomes.

Manage,train,andmentorkitchenstafftomaintainconsistency,qualitycontrol,andcompliancewithsafetyandhygienestandards(SFA/HACCPguidelines).

Monitorkitcheninventory,negotiatewithsuppliers,andmanagefoodcoststoachieveoptimalbudgettargets.

Overseefoodpreparationduringhigh-volumemealservicestodelivertimelyandhigh-qualitydishes.

Designandimplementseasonalmenus,specialeventofferings,andsignaturedishesthatalignwithbrandidentity.

Maintainkitchenequipmentandenforcestrictadherencetoworkplacehealth,safety,andcleanlinessregulations.

Preferredcompetenciesandqualifications

Minimum5+yearsofprovenculinaryexperienceasaHeadChef,ExecutiveChef,orSousChefinhigh-volumerestaurantsorhotels.

SpecializedculinaryexpertiseinAsianFood.

Provenskillsinmenudevelopment,foodpresentation,andcostcontrolmanagement.

Strongleadership,communication,andteammanagementabilities.

RelevantCulinaryArtsdiplomaorequivalentformalculinarytraining.

In-depthknowledgeoffoodsafety,hygieneregulations,andkitchenoperationsmanagement.