EXECUTIVE CHEF

Borr Drilling; Singapore; On-site; SGD 50,000 - 90,000; Full time

Job summary

A leading company in the culinary industry is seeking an Executive Chef with substantial expertise in Middle Eastern and Indian cuisines to lead their kitchen team. The role encompasses overall kitchen operations, menu innovation, staff management, and adherence to food safety standards, demanding creativity and strong leadership qualities.

Qualifications

• Minimum 8 years in professional kitchens, with at least 3 years as Executive Chef.
• Deep expertise in Middle Eastern and Indian cuisines.
• Excellent leadership, team-building, and interpersonal skills.

Responsibilities

• Lead and manage kitchen operations and culinary staff.
• Design and develop innovative Middle Eastern and Indian menus.
• Ensure food quality and safety standards are maintained.

Skills

Leadership

Creativity

Culinary Knowledge

Education

Certification in Culinary Arts

Job description

We are seeking a talented and passionate Executive Chef with proven expertise in both Middle Eastern and Indian cuisines to lead our culinary team. The Executive Chef will be responsible for the overall kitchen operations, including menu design, food quality control, kitchen staff management, cost efficiency, and adherence to food safety standards.

This role demands creativity, leadership, and deep culinary knowledge to craft authentic dishes that resonate with our diverse clientele.

Key Responsibilities:

• Lead and manage the day-to-day operations of the kitchen and all culinary staff
• Design, develop, and standardize innovative and authentic Middle Eastern and Indian menus
• Ensure food is prepared with consistency, high quality, and presentation standards
• Maintain and enforce hygiene, sanitation, and safety standards as per HACCP/SFA guidelines
• Oversee inventory management, procurement, and cost control to ensure profitability
• Train, mentor, and schedule kitchen staff, fostering a positive and efficient working environment
• Collaborate with management on pricing strategies, seasonal menus, and promotions
• Monitor customer feedback and continuously improve food offerings and service
• Ensure compliance with all local licensing and food handling regulations

Requirements:

• Proven experience (minimum 8 years) in professional kitchens, with at least 3 years as an Executive Chef or Head Chef
• Deep expertise in Middle Eastern and Indian cuisines; exposure to fusion or contemporary adaptations is a plus
• Strong understanding of spices, marinades, traditional cooking techniques, and regional flavors
• Certification in Culinary Arts or equivalent training from a recognized institute preferred
• Excellent leadership, team-building, and interpersonal skills
• Ability to work under pressure and handle multiple priorities in a fast-paced kitchen

Preferred Attributes:

• Prior experience in fine dining or high-volume restaurants
• Experience with recipe costing, kitchen budgeting, and food wastage management
• Familiarity with halal food preparation standards
• Passionate about guest experience and culinary innovation