Executive Chef

ASIA GRAND PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

ASIA GRAND PTE. LTD. in Singapore is seeking an experienced Executive Chef to lead the culinary operations of our restaurant.

You will oversee day-to-day kitchen activity and ensure alignment with the restaurant's culinary concept. The role emphasizes menu development, standardization of recipes, control of food costs, and training of the kitchen team. You will collaborate with the General Manager and service team to deliver exceptional guest experiences while upholding food safety and hygiene

Qualifications

• Culinary qualification or equivalent professional experience.
• Proven experience in a senior kitchen leadership role (Executive Chef, Head Chef, or equivalent).
• Deep knowledge of kitchen operations, food preparation, inventory, and portion control.
• Solid understanding of food hygiene and workplace safety.
• Ability to train and develop kitchen staff.
• Strong organisational and problem-solving skills.
• Excellent communication with culinary and service teams.
• Availability to work weekends and holidays as needed.

Responsibilities

• Lead day-to-day kitchen operations and maintain high standards.
• Develop, review, and maintain menus aligned with concept.
• Ensure consistent quality, presentation, portions, and prep.
• Establish standard recipes and procedures.
• Monitor costs, wastage, and kitchen expenses.
• Manage purchasing, stock, inventory, and storage.
• Collaborate with suppliers to ensure ingredient quality.
• Plan manpower, rosters, and allocation.
• Recruit, train, supervise, and develop kitchen team.
• Coach staff to meet culinary and operational standards.
• Maintain kitchen cleanliness, hygiene, and safety.
• Ensure compliance with food safety regulations.
• Coordinate with GM and service team for smooth ops.
• Support menu engineering, promotions, and new product dev.
• Review kitchen performance and drive improvements.
• Perform other duties as required.

Skills

Kitchen leadership

Menu development

Food cost management

Food safety & hygiene

Staff training & development

Strong communication

Education

Culinary qualification

Job description

Job Summary

We are seeking an experienced Executive Chef to lead the culinary operations of our restaurant.

Key Responsibilities

• Lead and oversee the overall day-to-day operations of the kitchen.
• Develop, review and maintain menus in line with the restaurant's culinary concept.
• Ensure consistent food quality, presentation, portioning and preparation standards.
• Establish and maintain standard recipes, preparation methods and kitchen operating procedures.
• Monitor food costs, wastage, portion control and kitchen operating expenses.
• Manage purchasing, stock levels, inventory and proper storage of ingredients.
• Work closely with suppliers to maintain the quality and availability of ingredients.
• Plan kitchen manpower requirements, duty rosters and work allocation.
• Recruit, train, supervise and develop kitchen team members.
• Provide ongoing coaching and ensure employees understand required culinary and operational standards.
• Maintain high standards of kitchen cleanliness, food hygiene and workplace safety.
• Ensure compliance with applicable food safety, hygiene and regulatory requirements.
• Conduct regular checks on food preparation, storage, equipment and kitchen work areas.
• Coordinate closely with the General Manager and service team to ensure smooth restaurant operations and guest satisfaction.
• Support menu engineering, seasonal promotions, special events and new product development.
• Review kitchen performance and implement improvements to enhance efficiency, consistency and productivity.
• Perform other duties reasonably required for the effective operation of the restaurant.

Requirements

• Relevant culinary qualification or equivalent professional culinary experience..
• Proven experience in a senior kitchen leadership position such as Executive Chef, Head Chef, Chef de Cuisine or equivalent.
• Strong knowledge of kitchen operations, food preparation, food costing, inventory management and portion control.
• Good understanding of food hygiene, food safety and workplace safety practices.
• Demonstrated ability to lead, train and develop a kitchen team.
• Strong organisational, planning and problem-solving skills.
• Ability to maintain food quality and operational standards in a fast-paced restaurant environment.
• Good communication and interpersonal skills to work effectively with both culinary and service teams.
• Able to manage operational requirements including weekends, public holidays and restaurant operating hours where required.