Executive Chef

THE PLATTERING CO PTE. LTD.; Singapore; On-site; SGD 80,000 - 140,000; Full time

Job summary

The Plattering Co is seeking an Executive Chef to lead culinary operations for halal and non-halal catering, driving menu innovation and exceptional service across events.

You will supervise food preparation, ensure strict halal separation, uphold HACCP standards, and mentor a high-performing kitchen team while managing costs and supplier relationships.

Qualifications

• Strong leadership with ability to manage and mentor culinary teams.
• Clear communication across kitchen, events, and client stakeholders.
• Excellent organizational skills to coordinate multi-event catering schedules.

Responsibilities

• Plan, direct, and supervise all food preparation for halal and non-halal menus.
• Develop innovative, seasonal menus for diverse catering events.
• Ensure recipes, portions, and presentation standards are consistently followed.
• Lead and train culinary teams including sous chefs and kitchen staff.
• Establish strict halal/non-halal separation and compliance with certification bodies.
• Oversee food quality, safety, and HACCP compliance.
• Manage food, labor costs and waste to meet financial targets.
• Coordinate with event managers to tailor menus to dietary preferences.
• Recruit, train, and foster professional growth within the kitchen.

Skills

Leadership

Communication

Organizational skills

Budgeting

Menu engineering

Cost control

Education

Culinary degree

Job description

The Plattering Co is known for its creative and hearty sharing platters, bowls and bentos and beautiful grazing table displays and unique catering setups

As we continue to grow and push boundaries in the catering industry, we are seeking a passionate, innovative, and results-driven Executive Chef to spearhead and expand our catering sales across both halal and non-halal markets. This is a unique opportunity to play a pivotal role in shaping our culinary direction while driving business growth in a dynamic and inspiring environment

1. Culinary Leadership

• Plan, direct, and supervise all food preparation and cooking activities for both halal and non-halal menus.

• Develop innovative and seasonal menus tailored for diverse catering events (corporate, weddings, private functions, etc.).

• Ensure recipes, portion sizes, and presentation standards are consistently followed.

• Lead and train culinary teams, including sous chefs, cooks, and kitchen assistants.

2. Halal and Non-Halal Operations

• Establish and enforce strict separation and handling procedures between halal and non-halal production areas, equipment, and ingredients.

• Liaise with halal certification bodies to ensure full compliance with halal requirements.

• Train staff on halal and non-halal food safety practices and cross-contamination prevention.

3. Quality Control and Food Safety

• Oversee food quality, taste, freshness, and presentation across all menus.

• Maintain kitchen hygiene and sanitation in accordance with HACCP and local food safety regulations.

• Monitor food storage, labeling, and rotation practices.

4. Budgeting and Cost Management

• Manage food cost, labor cost, and waste to meet financial targets.

• Source and negotiate with suppliers for high-quality halal and non-halal ingredients at competitive prices.

• Maintain accurate inventory records and control stock levels.

5. Event and Client Coordination

• Collaborate with event managers and clients to customize menus based on dietary preferences and event themes.

• Attend tastings and ensure client expectations are exceeded.

6. Team Development

• Recruit, train, and mentor kitchen staff to ensure professional growth and high performance.

• Foster a culture of respect, teamwork, and continuous improvement within the kitchen.

Qualifications and Requirements

• Culinary degree or equivalent professional certification.

• Minimum 5–7 years of experience in a high-volume catering, hotel, or restaurant environment, with at least 2 years in a leadership role.

• Strong knowledge of halal food preparation standards and experience handling non-halal operations separately.

• Excellent leadership, communication, and organizational skills.

• Proficiency in kitchen budgeting, menu engineering, and cost control.

• Valid food safety and hygiene certification.