Executive Chef

IL FRATE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A vibrant restaurant group in Singapore is seeking an experienced Executive Chef to oversee kitchen operations across multiple outlets. This role involves menu development, cost control, team leadership, and ensuring consistent food quality. The ideal candidate should have a minimum of 5–8 years of culinary experience, strong knowledge of kitchen operations, and the ability to work under pressure. Join us to shape a growing restaurant group with opportunities for long-term career growth.

Benefits

Opportunity to lead a growing restaurant group

Focus on quality and operational excellence

Long-term career growth opportunity

Qualifications

• Minimum 5–8 years of relevant culinary experience.
• Proven experience in a lead or senior chef role.
• Strong knowledge of kitchen operations, food cost control, and menu planning.

Responsibilities

• Plan and execute menus in line with brand standards.
• Oversee daily kitchen preparation and operations.
• Lead and manage kitchen teams across multiple outlets.

Skills

Culinary experience

Kitchen operations management

Team leadership

Menu planning

Food cost control

Knowledge of Italian cuisine

Job description

We are seeking an experienced Executive Chef to lead and oversee kitchen operations across our restaurant group. The role involves menu development, cost control, team leadership, and ensuring consistent food quality and operational excellence across multiple outlets.

Key Responsibilities

Culinary & Operations

• Plan, develop, and execute menus in line with brand standards and management direction

• Ensure consistency in taste, presentation, and quality of all food items

• Oversee daily kitchen preparation, production, and service operations

• Ensure optimal stock management and timely ordering of supplies

• Maintain strict compliance with food safety, hygiene, and workplace safety regulations

• Ensure clean, safe, and well-organised kitchen environments

Group-Level Responsibilities

• Review and optimise menus with focus on cost efficiency and food margins

• Standardise recipes, preparation methods, and procedures across outlets

• Develop fresh pasta items and seasonal or weekly specials

• Improve cost of food, kitchen productivity, and overall operational performance

• Implement and oversee a centralised ordering system with approval controls

• Drive continuous improvement in operational and quality standards

Leadership & Team Management

• Lead, train, and manage kitchen teams across multiple outlets

• Oversee staff scheduling, coordination, and performance management

• Mentor chefs and kitchen staff to improve skills, efficiency, and consistency

• Work closely with operations and service teams to ensure smooth coordination

Other Duties

• Improve food quality based on customer feedback

• Perform other reasonable duties as assigned by management

Requirements / Qualifications

• Minimum 5–8 years of relevant culinary experience

• Proven experience in a lead or senior chef role

• Strong knowledge of kitchen operations, food cost control, and menu planning

• Experience managing teams and multi-outlet operations is an advantage

• Knowledge of Italian cuisine

• Strong organisational and leadership skills

• Ability to work under pressure in a fast-paced environment

Why Join Us

• Opportunity to lead and shape a growing restaurant group

• Strong focus on quality, consistency, and operational excellence

• Long-term career growth opportunity