Executive Chef

STYXX PTE. LTD.; Singapore; On-site; SGD 180,000 - 260,000; Full time

Job summary

STYXX PTE. LTD. in Singapore seeks an Executive Chef to lead menu engineering, sourcing, and culinary mentorship for a high-end dining concept.

You will design and execute refined menus, manage supplier networks for quality ingredients, and drive team development while maintaining rigorous cost controls and food safety compliance.

Qualifications

• Diploma or degree from a recognised culinary institution.
• 8–10 years in high-end kitchens; at least 3 years in a senior leadership role.
• Valid Food Hygiene Officer certification or willingness to obtain.

Responsibilities

• Design and execute a high-end menu for fine-dining presentation.
• Innovate seasonal menus reflecting evolving culinary landscape.
• Leverage deep industry connections to source authentic ingredients and manage supplier relationships.
• Train and develop the kitchen team and foster continuous learning and culinary excellence.
• Assume full P&L responsibility for kitchen operations, ensure food cost optimisation and uphold safety standards.

Skills

Leadership

Menu development

Sourcing

Staff training

Communication

Education

Diploma or degree in Culinary Arts

Tools

Inventory management

Job description

Key Responsibilities

Menu Engineering & Development

• Design and execute a high-end menu for fine-dining presentation.
• Innovate seasonal menus that reflect the evolving culinary landscape.

Specialised Sourcing & Supply Chain

• Leverage deep industry connections to source authentic, non-commodity ingredients (e.g. grains, seasonal wild greens, and artisanal oils).
• Establish andmanage relationships with specialty suppliers to ensure consistent quality and supply integrity.

Culinary Mentorship & Team Development

• Train and develop the kitchen team.
• Foster a culture of continuous learning, culinary excellence, and professional growth within the brigade.

Operational & Financial Management

• Assume full P&L responsibility for kitchen operations, ensuring food cost optimisation while maintaining uncompromising quality standards.
• Implement and uphold food safety, hygiene, and workplace health and safety standards in compliance with Singapore regulations (SFA, WSH Act).

Stakeholder & Guest Engagement

• Collaborate closely with the front-of-house teamto deliver a cohesive and memorable dining experience.
• Represent the restaurant at industry events, media engagements, and culinary partnerships as required.

What We’re Looking For

• Diploma or degree from a recognised culinary institution.
• At least 8–10 years of professional experience in high-end kitchens, with a minimum of 3 years in a senior leadership role (Executive Chef or Chef de Cuisine).
• Valid Food Hygiene Officer certification (or willingness to obtain upon employment in Singapore).