EXECUTIVE CHEF

THANJAI CATER SERVICES PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading catering services company in Singapore is seeking an experienced Executive Chef to oversee kitchen operations, menu planning, and food preparation. This role requires at least 3 years of culinary experience, strong knowledge of multi-cuisine cooking, particularly Indian, and excellent leadership skills. The Executive Chef will ensure food quality, manage kitchen staff, and comply with food safety standards while delivering exceptional culinary experiences to clients and guests.

Qualifications

• Minimum 3 years of culinary experience.
• Strong knowledge of multi-cuisine cooking, particularly Indian.
• Excellent leadership, communication, and team management skills.

Responsibilities

• Lead kitchen operations and manage kitchen staff.
• Develop and plan menus for catering events.
• Ensure food quality and compliance with safety standards.
• Control costs and manage inventory effectively.
• Coordinate events and deliver culinary experiences.

Skills

Leadership

Multi-cuisine cooking

Communication

Team management

Menu costing

Inventory control

Food costing analysis

Education

Diploma or Degree in Culinary Arts / Hotel Management

Job description

The Executive Chef is responsible for leading all kitchen operations, menu planning, food preparation, quality control, and kitchen staff management in a catering environment. The role ensures consistent food quality, cost control, and compliance with food safety standards while delivering exceptional culinary experiences for clients and guests.

Responsibilities:

• Menu Development & Planning
• Food Preparation & Quality Control
• Kitchen Management
• Cost Control & Inventory Management
• Food Safety & Hygiene Compliance
• Event Coordination

Job Requirements:

• Diploma or Degree in Culinary Arts / Hotel Management or equivalent.
• Minimum 3 years of culinary experience
• Strong knowledge of multi-cuisine cooking, particularly Indian
• Excellent leadership, communication, and team management skills.
• Proficiency in menu costing, inventory control, and food costing analysis.