Executive Chef

HOUSE + PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

HOUSE + PTE. LTD. seeks an Executive Chef to lead and manage all kitchen operations for an international buffet dining concept in Singapore. You will oversee menu planning, food quality, safety, cost control, and kitchen team leadership to ensure smooth service and consistent customer satisfaction.

You will drive menu development across multiple cuisines, supervise staff, and ensure compliance with SFA standards while supporting events and promotions.

Qualifications

• Required senior culinary leadership with extensive EP or similar buffet operation experience.
• Proven track record in high-volume international buffet concepts and menu development.
• Strong knowledge of food safety and hygiene standards.

Responsibilities

• Lead and manage daily international buffet kitchen operations for efficiency and quality.
• Train and supervise kitchen staff, plan rosters, and manage performance.
• Develop international buffet menus across multiple cuisines with seasonal themes.
• Plan production, replenishment, and presentation to ensure freshness and smooth service.
• Standardise recipes, portions, plating, and manage food cost.
• Ensure Singapore Food Agency (SFA) compliance and hygiene standards.
• Oversee procurement, inventory, wastage control, and supplier coordination.
• Address customer feedback and support events and promotions.

Skills

Executive Chef

Head Chef

Leadership

Food safety

Buffet operations

Menu development

Cost control

Job description

Job Description

We are seeking an experiencedExecutive Chef (International Buffet)to lead and manage all kitchen operations for an international buffet dining concept in Singapore. The role is responsible for buffet menu planning, food quality, food safety compliance, cost control, and kitchen team management to ensure smooth operations and consistent customer satisfaction.

Key Responsibilities

• Lead and oversee dailyinternational buffetkitchen operations, ensuring efficiency, food quality, and consistency.
• Supervise, train, and manage kitchen staff, including manpower planning, duty rosters, and performance management.
• Develop and updateinternational buffet menus, covering multiple cuisines (e.g. Chinese, Western, Asian), including seasonal and themed offerings.
• Plan buffet food production, replenishment schedules, and presentation to ensure freshness and smooth service flow.
• Standardise recipes, portion control, and plating to maintain consistent quality and control food cost.
• Ensure full compliance withSingapore Food Agency (SFA)food safety and hygiene regulations.
• Conduct regular hygiene checks and ensure all kitchen staff hold valid food hygiene certifications
  (company support provided for Food Safety Certificate training and examination).
• Manage food cost, inventory, purchasing, and wastage control for buffet operations.
• Work with suppliers to ensure consistent ingredient quality and cost efficiency.
• Review customer feedback and implement improvements to buffet food quality and kitchen operations.
• Support special events, promotions, festive buffets, and operational requirements as needed.

Job Requirements

• Minimum10 years of relevant culinary experience, with at least3–5 years in a Head Chef or Executive Chef role.
• Strong experience ininternational buffet operations, including high-volume food production and service.
• Broad culinary knowledge across multiple cuisines (Chinese cuisine experience is an advantage).
• Experience managing kitchen operations in buffet restaurants, hotels, resorts, or large-scale F&B concepts.
• Good knowledge ofSFA food safety and hygiene standards.
• Strong leadership, organisational, and people management skills.
• Able to work under pressure in a fast-paced buffet environment.