Executive Chef

SOLO RISTORANTE PTE. LTD.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

SOLO RISTORANTE PTE. LTD. is looking for an Executive Chef to lead our Italian kitchen, shaping menus, enforcing standards, and driving operational excellence in a fine dining setting.

You will oversee the culinary team, food safety, costing, and supplier relations, while maintaining authentic Italian flavors and guest experiences. A Diploma or higher in Culinary Arts and 5+ years of experience, including 3 in senior leadership, is required.

Qualifications

• Minimum 5 years of professional culinary experience, with at least 3 years in senior kitchen leadership.
• Diploma, Professional Certification, or equivalent in Culinary Arts or Hospitality.
• Extensive knowledge of authentic Italian cuisine and traditional cooking techniques.
• Proven experience in premium or fine-dining Italian restaurants.
• Strong menu development, recipe standardisation, food costing, and kitchen management skills.

Responsibilities

• Lead and oversee all kitchen operations ensuring top food quality and presentation.
• Develop authentic Italian menus including seasonal and special dining offerings.
• Manage kitchen budgets, food costs, inventory, and procurement for profitability.
• Supervise and train Sous Chefs and kitchen staff; supervise staffing and scheduling.
• Ensure compliance with Singapore Food Agency food safety and hygiene standards.
• Collaborate with management on events, promotions, and guest dining experiences.
• Implement cost-control measures and minimise waste; maintain equipment.

Skills

Leadership

Menu development

Food costing

Kitchen management

Staff training

Supplier coordination

Communication

Problem solving

Education

Diploma/Professional Certification in Culinary Arts or Hospitality

Job description

We are looking for a highly skilled and experienced Executive Chef specialising in Italian cuisine to lead our culinary operations. The successful candidate will be responsible for overseeing kitchen management, menu development, food quality, cost control, and culinary team leadership.

The Executive Chef will play a key role in maintaining the authenticity and quality of our Italian cuisine while ensuring operational efficiency, consistency, and high standards of food preparation and presentation.

Key Responsibilities

• Lead and oversee all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation.
• Develop, design, and implement authentic Italian menus, including seasonal dishes and special dining offerings.
• Ensure the preparation and presentation of Italian dishes meet established culinary standards and restaurant expectations.
• Supervise and manage the kitchen team, including Sous Chefs, Chefs de Partie, and other culinary staff.
• Establish standard recipes, portion controls, food preparation procedures, and quality assurance standards.
• Manage food costs, kitchen budgets, inventory levels, and procurement to maintain operational profitability.
• Monitor ingredient quality and work closely with suppliers to ensure consistent product standards.
• Oversee kitchen manpower planning, staff scheduling, recruitment, training, and performance evaluations.
• Ensure compliance with Singapore Food Agency (SFA) food safety, hygiene, sanitation, and workplace safety requirements.
• Collaborate with restaurant management on menu planning, special events, promotions, and guest dining experiences.
• Introduce innovative Italian culinary techniques and seasonal menu concepts while maintaining traditional culinary standards.
• Monitor kitchen productivity, minimise food wastage, and implement effective cost-control measures.
• Conduct regular kitchen inspections and ensure proper maintenance of kitchen equipment and facilities.
• Address food quality concerns and implement corrective measures to maintain customer satisfaction.
• Provide culinary leadership and continuous training to develop the professional skills of kitchen employees.

Job Requirements

• Diploma, Professional Certification, or equivalent qualification in Culinary Arts, Hospitality, or a related discipline is preferred.
• Minimum 5 years of relevant professional culinary experience, including at least 3 years in a senior kitchen leadership position.
• Extensive knowledge of authentic Italian cuisine, traditional cooking techniques, ingredients, and food preparation methods.
• Proven experience in Italian restaurant kitchens, preferably within premium or fine-dining establishments.
• Strong experience in menu development, recipe standardisation, food costing, and kitchen management.
• Demonstrated ability to supervise, train, and lead a professional culinary team.
• Good understanding of food safety, hygiene standards, and kitchen operational procedures.
• Strong organisational, leadership, communication, and problem-solving skills.
• Ability to maintain consistent food quality and operational standards in a fast-paced restaurant environment.
• Willingness to work flexible hours, including weekends and public holidays, according to operational requirements.