Executive Chef

TEA BENCH PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

TEA BENCH PTE. LTD. seeks an Executive Chef to lead culinary operations across multiple locations in Singapore. You will shape brand standards, drive menu concepts, and ensure top-tier quality while managing costs and kitchen performance.

You will recruit and mentor senior kitchen leaders, implement HACCP and SOPs, and partner with management on growth strategies and new outlets. Strong leadership and strategic vision are essential.

Qualifications

• Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.
• Strong expertise in kitchen management, menu engineering, and financial control.
• Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].

Responsibilities

• Define and execute the overall culinary vision and standards across all outlets.
• Develop signature menus, concepts, and culinary identities aligned with brand positioning.
• Ensure consistency in taste, presentation, and quality across all locations.
• Lead menu innovation using global trends and insights.
• Oversee kitchen operations across multiple outlets.
• Enforce SOPs for kitchen efficiency, food safety, and service standards.
• Monitor food cost, wastage, and productivity.
• Conduct site visits, audits, and operational reviews.
• Own kitchen P&L, optimize costs, supplier negotiations, and inventory.
• Implement cost-control strategies without compromising quality.
• Analyze sales data to maximize profitability.
• Recruit, train, develop Head Chefs and leadership teams.
• Build leadership pipeline and set performance standards.
• Foster discipline, creativity, and continuous improvement.
• Ensure HACCP and hygiene standards; conduct audits and corrective actions.
• Collaborate on expansion plans and new outlets; lead menu strategy for concepts/events.
• Analyze market trends and customer preferences; drive innovation and brand growth.

Skills

Executive Chef leadership

Multi-unit operations

Menu engineering

Financial control

Leadership & communication

Budgets & profitability

Education

Culinary Arts Diploma

WSQ certifications

Job description

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building a high-performing kitchen culture that delivers consistent, world-class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

• Define and execute the overall culinary vision and standards across all outlets.
• Develop signature menus, concepts, and culinary identities aligned with brand positioning.
• Ensure consistency in taste, presentation, and quality across all locations.
• Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

• Oversee kitchen operations across multiple outlets or business units.
• Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.
• Monitor performance metrics including food cost, wastage, and productivity.
• Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

• Take full ownership of kitchen P&L performance.
• Optimize food costing, supplier negotiations, and inventory management.
• Implement cost-control strategies without compromising quality.
• Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

• Recruit, train, and develop Head Chefs and kitchen leadership teams.
• Build a strong leadership pipeline within the culinary division.
• Set performance standards and conduct regular evaluations.
• Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

• Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).
• Maintain the highest hygiene, safety, and operational standards across all kitchens.
• Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

• Collaborate with senior management on expansion plans and new outlet launches.
• Lead menu strategy for new concepts, seasonal campaigns, and special events.
• Analyze market trends, competitor activity, and customer preferences.
• Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

• Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.
• Strong expertise in kitchen management, menu engineering, and financial control.
• Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].
• Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).
• Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.
• Exceptional leadership, communication, and organizational skills.
• Strong business acumen with the ability to manage budgets and drive profitability.
• Ability to thrive in a fast-paced, multi-location environment.

Why Join Us

• Leadership role with strategic influence across the organization.
• Opportunity to shape and grow a strong culinary brand.
• Competitive salary with performance-based incentives.
• Career growth within a rapidly expanding organization.
• Work with a dynamic and innovative leadership team.

Additional Information

• Working Hours: Flexible, including weekends and public holidays.
• Work Environment: High-level leadership role overseeing multiple fast-paced kitchen operations and flagship projects.