Executive Chef

Mandai Wildlife Group; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A leading wildlife organization in Singapore is seeking an Executive Chef to oversee culinary operations across multiple dining formats. The role requires expertise in managing large-scale food production, ensuring food quality, and implementing sustainability practices. Ideal candidates will have at least 10 years of experience as an Executive Chef and possess strong leadership and communication skills.

Qualifications

• Minimum 10 years’ relevant experience in an Executive Chef role.
• Proven track record in managing large scale operations.
• Strong people management and communication skills.

Responsibilities

• Direct daily kitchen operations across diverse formats.
• Manage large-scale food production and logistics.
• Plan and develop innovative menus.
• Ensure compliance with safety and hygiene standards.
• Drive food cost efficiency and waste reduction.

Skills

Leadership

Culinary Excellence

Operational Efficiency

Food Quality Management

Sustainability Practices

Teamwork

Education

Diploma and/or professional culinary certifications

Job description

Mandai Wildlife Group is the steward of Mandai Wildlife Reserve, a unique wildlife and nature destination in Singapore that is home to world-renown wildlife parks which connect visitors to the fascinating world of wildlife. The Group is driving an exciting rejuvenation plan at Mandai Wildlife Reserve, adjacent to Singapore’s Central Catchment Nature Reserve, that will integrate five wildlife parks with distinctive nature-based experiences, green public spaces and an eco-friendly resort.

Job Duties and Responsibilities

The Executive Chef will be the overall in-charge to lead the culinary team and operations spanning across a central production kitchen and multiple outlets ranging from mass market casual dining to full-service concepts. This person will drive culinary excellence, operational efficiency and food quality while balancing guest satisfaction, sustainability and profitability.

Operational Responsibilities

• Direct daily kitchen operations across diverse formats including grab-and-go, quick-service, family-friendly casual dining, kiosks, full-service restaurants and banqueting.
• Manage large-scale food production, distribution and logistics for all outlets with consistency in food standards, presentation and portion control.
• Plan and develop innovative menus aligned with guest profiles, seasonal shifts and attraction themes. Create differentiated menus for immersive dining and deliver a culinary experience that enhances the precinct positioning.
• Collaborate with Operations and Procurement teams to determine food quality and quantity, vendor management, sourcing and contract negotiations.
• Lead the kitchen on production planning, forecasting and stock holding on hand based on business volume.
• Incorporate sustainability and champion eco-friendly practices including sourcing and waste management.
• Ensure full compliance with all workplace safety and food hygiene standards including daily hygiene checks and sending food samples for lab test.
• Drive food cost efficiency, waste reduction productivity improvements.
• Provide technical advice on kitchen layout and equipment deployment.

People Management Responsibilities

• Lead, motivate, and develop the culinary team to achieve high standards of performance and service.
• Foster a positive work culture with emphasis on teamwork, accountability and continuous improvement.
• Manage recruitment, training, performance reviews and manpower deployment for efficiency.

Job Requirements

• Diploma and/or professional culinary certifications.
• Minimum 10 years’ relevant experience in an Executive Chef role.
• Proven track record in managing large scale operations.
• Strong people management and communication skills.
• Confident and professional in engaging with management and guests.