Executive Chef

Manna Pot Catering Pte Ltd; Singapore; On-site; SGD 120,000 - 160,000; Full time

Job summary

Manna Pot Catering Pte Ltd in Singapore seeks a visionary Head of Culinary to lead culinary and kitchen operations across all outlets and units.

You will set culinary standards, drive menu strategy, oversee central kitchens, ensure food safety, and collaborate with Management on planning, budgeting and client events.

This senior role requires leadership, mentorship of kitchen teams, cost control, and a relentless focus on quality and guest satisfaction.

Responsibilities

• Provide overall leadership and direction to the entire culinary and kitchen team.
• Oversee the smooth and effective operation of the central kitchens and other business units.
• Establish and maintain consistent culinary standards across all production facilities and assigned food service operations.
• Oversee production planning, manpower deployment, work schedules and kitchen coverage to ensure sufficient resources for daily operations, peak periods, large-scale events and special projects.
• Review kitchen productivity and implement appropriate measures to improve operational efficiency.
• Oversee the procurement of kitchen equipment, smallwares, ingredients and other culinary resources, working closely with Procurement on supplier selection.
• Ensure proper maintenance of kitchen equipment and tools.
• Conduct regular kitchen inspections, operational reviews and food quality assessments to ensure compliance with Company standards.
• Lead and participate in food tastings, product trials and culinary evaluations across the Company's kitchen operations.

Job description

Key Expectations

• Take overall responsibility for culinary standards, food quality, consistency, operational efficiency and customer satisfaction across all assigned business units.

• Work closely with Management and relevant Heads of Department on business planning, operational strategies, with P&L responsibility where applicable.

• Continuously improve culinary policies across all kitchen operations.

• Ensure consistent execution of food quality across all outlets and business units.

• Identify opportunities to improve productivity and overall business performance.

• Ensure compliance with all applicable food safety and regulatory requirements, including SFA and Halal certification requirements.

• Oversee the investigation, resolution and reporting of food safety incidents, customer complaints and other culinary-related issues in a timely and effective manner.

• Represent the culinary function in management discussions, business reviews, client meetings, food tastings and major events where required.

• Perform any other duties and responsibilities as assigned by Management from time to time.

Culinary & Kitchen Operations

• Provide overall leadership and direction to the entire culinary and kitchen team.

• Oversee the smooth and effective operation of the central kitchens and other business units.

• Establish and maintain consistent culinary standards across all production facilities and assigned food service operations.

• Oversee production planning, manpower deployment, work schedules and kitchen coverage to ensure sufficient resources for daily operations, peak periods, large-scale events and special projects.

• Review kitchen productivity and implement appropriate measures to improve operational efficiency.

• Oversee the procurement of kitchen equipment, smallwares, ingredients and other culinary resources, working closely with Procurement on supplier selection.

• Ensure proper maintenance of kitchen equipment and tools.

• Conduct regular kitchen inspections, operational reviews and food quality assessments to ensure compliance with Company standards.

• Lead and participate in food tastings, product trials and culinary evaluations across the Company's kitchen operations.

Menu Development & Strategy

• Develop and implement the Company's overall culinary direction, menu strategy and product development initiatives in line with business objectives and market trends.

• Create seasonal and operationally executable menus that meet customer expectations and business requirements.

• Continuously review and improve existing menus based on customer feedback, operational feasibility and cost considerations.

• Develop recipes to achieve consistent quality, portion control and food cost objectives.

• Ensure all recipes, specifications, preparation methods and presentation standards are properly documented and communicated to the culinary team.

• Develop new products and culinary concepts to support business growth opportunities.

• Work closely with Sales and Business Development teams to develop customised menus for clients and events.

• Ensure food allergies, dietary requirements and special meal requirements are appropriately identified, communicated and managed.

Culinary Operational Efficiency

• Take an active role in managing and controlling food costs, labour costs, wastage and other culinary-related operating expenses.

• Establish appropriate food cost targets and monitor performance against agreed budgets.

• Identify opportunities to reduce food wastage, improve yield and optimise ingredient utilisation without compromising food quality or food safety.

• Review purchasing specifications, supplier pricing, ingredient quality and alternative products in collaboration with Procurement.

• Implement systems and processes to improve kitchen productivity, production planning and resource utilisation.

• Analyse operational issues and develop practical solutions to improve efficiency and reduce unnecessary costs.

People Leadership

• Lead and coach the culinary team members.

• Establish clear performance expectations and responsibilities/standards for the culinary team.

• Develop structured training for the culinary team.

• Conduct regular performance reviews and provide constructive feedback.

• Identify high-potential team members and develop succession plans to strengthen the Company's culinary leadership pipeline.

• Ensure appropriate manpower planning and deployment across kitchen operations.

• Maintain discipline, teamwork, professionalism and a positive working culture within the culinary team.

• Lead by example and ensure all culinary leaders consistently uphold Company standards and values.

• Conduct regular training on food preparation, recipes, kitchen SOPs, food safety, hygiene, quality control and operational procedures.

Food Safety, Hygiene & Compliance

• Ensure consistently high standards of food safety, hygiene and sanitation across all kitchen and food production operations.

• Ensure compliance with SFA requirements, Halal certification requirements and all other applicable regulatory requirements.

• Establish and maintain appropriate food safety and hygiene procedures throughout from food preparation, to delivery processes.

• Ensure all culinary team members receive adequate training in food safety and food handling practices.

• Ensure food allergies and special dietary requirements are appropriately controlled and communicated throughout the food production process.

• Ensure food safety incidents, customer complaints and non-conformities are immediately highlighted, investigated and resolved with appropriate corrective and preventive actions.

• Work closely with Management and relevant departments during inspections, audits, investigations and regulatory matters.

• Maintain appropriate documentation, records and reporting relating to food safety, hygiene and culinary compliance.

Business & Cross-Functional Collaboration

• Collaborate closely with other departments such as Procurement, Sales, Marketing to achieve overall business objectives.

• Support business development initiatives by providing culinary expertise for tenders, proposals, client presentations, food tastings and events.

• Participate in client meetings and site visits where culinary expertise is required.

• Support the launch of new outlets, catering concepts, menus, projects and business units from a culinary and operational perspective.

• Provide management with recommendations and proposals relating to culinary operations, menu development, manpower, equipment, suppliers and business opportunities.

• Stay informed of industry developments, culinary trends, food technology and market expectations to continuously enhance the Company's culinary offerings.