Culinary Leader & Menu Architect

SELERA BONDA PTE. LTD.; Singapore; On-site; SGD 90,000 - 140,000; Full time

Job summary

SELERA BONDA PTE. LTD. in Singapore is seeking an executive chef to lead the kitchen team, resolve issues swiftly, and attract and retain staff while maintaining a cooperative workplace.

You will manage menu design, ensure food quality and safety, control costs, plan staffing, train cooks, oversee inventory, and coordinate with service to deliver consistent, high‑quality dining experiences.

Qualifications

• Bachelor's degree in Culinary or related field
• Advanced knowledge of professional food principles and practices
• Ability to collaborate effectively and work efficiently within a team environment

Responsibilities

• Prepare and deliver fresh, high-quality dishes on time to meet customer satisfaction and standards
• Coordinate and assign tasks to cooks to streamline kitchen workflow and improve service efficiency
• Implement and enforce hygiene policies and inspect kitchen equipment to maintain cleanliness and safety standards
• Design innovative recipes, plan menus, and select appealing plate presentations
• Assess and adjust staffing levels to meet service demands, goals, and targets
• Recruit and train kitchen staff to build a skilled and cohesive team
• Manage menu planning, food quality, safety compliance, cost control, and overall kitchen operations
• Perform inventory management and purchase order processing to maintain adequate supplies
• Set measurable performance standards for kitchen staff to improve productivity
• Collect and analyze customer feedback to resolve issues and enhance the dining experience

Skills

Leadership

Teamwork

Cost control

Food safety

Communication

Education

Bachelor's degree in Culinary or related field

Job description

SELERA BONDA PTE. LTD. in Singapore is seeking an executive chef to lead the kitchen team, resolve issues swiftly, and attract and retain staff while maintaining a cooperative workplace.

You will manage menu design, ensure food quality and safety, control costs, plan staffing, train cooks, oversee inventory, and coordinate with service to deliver consistent, high‑quality dining experiences.