EXECUTIVE CHEF

2A ENTERTAINMENT PTE. LTD.; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

2A ENTERTAINMENT PTE. LTD. is seeking a senior culinary leader to drive menu development and oversee daily kitchen operations for a prestigious club.

You will collaborate with renowned chefs to design seasonal menus and private-dining experiences, ensuring consistent taste, presentation, and quality across all outlets. The role requires leadership to coach the kitchen team, manage costs, maintain safety standards, and coordinate with Events and Operations to deliver memorable dining experiences

Responsibilities

• Develop seasonal dishes, specials, event menus and private-dining menus with renowned chef Alvin Leong
• Lead the culinary direction and develop menus aligned with the Club's positioning and member preferences
• Maintain consistency in taste, presentation, portioning and quality
• Oversee all kitchen operations, production schedules, SOPs and recipes
• Ensure effective preparation for daily reservations, private dining and events
• Maintain applicable food safety, hygiene, storage, temperature-control and allergen standards
• Manage food costs, wastage, portion control, inventory and purchasing requirements
• Lead, coach and develop the Kitchen team and support recruitment and succession planning
• Respond to member dining feedback and support personalised requirements where reasonably possible
• Manage Kitchen budgets, labour and operating costs and collaborate with Operations, Wine and Events
• Only shortlisted candidates will be contacted.

Job description

• Develop seasonal dishes, specials, event menus and private-dining menus with renowned chef Alvin Leong
• Lead the culinary direction and develop menus aligned with the Club's positioning and member preferences.
• Maintain consistency in taste, presentation, portioning and quality.
• Oversee all kitchen operations, production schedules, SOPs and recipes.
• Ensure effective preparation for daily reservations, private dining and events.
• Maintain applicable food safety, hygiene, storage, temperature-control and allergen standards.
• Manage food costs, wastage, portion control, inventory and purchasing requirements.
• Lead, coach and develop the Kitchen team and support recruitment and succession planning.
• Respond to member dining feedback and support personalised requirements where reasonably possible.
• Manage Kitchen budgets, labour and operating costs and collaborate with Operations, Wine and Events.

Only shortlisted candidates will be contacted.