Director of Culinary

24PS ST PROPERTY PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

24PS ST PROPERTY PTE. LTD. in Singapore is seeking a senior culinary leader to head pre-opening workstreams, oversee kitchen setup and menu development, and coordinate supplier sourcing and team mobilization.

You will drive the hotel's culinary strategy, ensure concepts are commercially viable, and partner with F&B, marketing, revenue, and operations to deliver exceptional guest dining experiences while maintaining high standards of quality and hygiene.

Responsibilities

• Lead the culinary pre-opening workstream, including kitchen setup, concept development, menu creation, supplier sourcing, team mobilization, operational readiness, and opening preparations
• Develop and execute the hotel's culinary strategy, ensuring concepts are commercially successful, relevant, and aligned with the Avani brand
• Drive innovation across all culinary offerings, creating memorable dining experiences for guests and local patrons
• Partner closely with Food & Beverage, Marketing, Revenue, and Operations teams to support commercial objectives and guest satisfaction
• Maintain exceptional standards of food quality, presentation, hygiene, and consistency across all outlets
• Recruit, develop, and inspire a high-performing culinary team while fostering a culture of creativity and excellence
• Manage food costs, productivity, inventory, and kitchen performance to achieve financial targets
• Build strong relationships with suppliers and partners to ensure product quality and support innovation

Job description

• Lead the culinary pre-opening workstream, including kitchen setup, concept development, menu creation, supplier sourcing, team mobilization, operational readiness, and opening preparations
• Develop and execute the hotel's culinary strategy, ensuring concepts are commercially successful, relevant, and aligned with the Avani brand
• Drive innovation across all culinary offerings, creating memorable dining experiences for guests and local patrons
• Partner closely with Food & Beverage, Marketing, Revenue, and Operations teams to support commercial objectives and guest satisfaction
• Maintain exceptional standards of food quality, presentation, hygiene, and consistency across all outlets
• Recruit, develop, and inspire a high-performing culinary team while fostering a culture of creativity and excellence
• Manage food costs, productivity, inventory, and kitchen performance to achieve financial targets
• Build strong relationships with suppliers and partners to ensure product quality and support innovation