Executive Chef

OPUS VERTICALS PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Opus Verticals is looking for an Executive Chef to lead our culinary team in Singapore. You will oversee all food production, ensure top-tier dish quality, and manage kitchen budgets, fostering a professional, high-standard kitchen culture.

You will design creative menus, standardise recipes, and maintain exceptional food quality and presentation standards while coordinating with front-of-house management and suppliers. A strong emphasis on health, sanitation, and safety is required.

Qualifications

• Lead culinary team and oversee all food production.
• Ensure top-tier dish quality and plating presentation.
• Maintain strict health, sanitation, and safety standards.
• Manage kitchen budgets and costs, including inventory.

Responsibilities

• Design creative menus and standardise recipes.
• Maintain exceptional food quality and presentation standards.
• Hire, train, mentor, and schedule kitchen staff including sous chefs and line cooks.
• Control inventory, order supplies within department budget.
• Coordinate with front-of-house management, vendors, and suppliers.
• Ensure compliance with health and safety regulations.

Skills

Executive Kitchen Leadership

Menu Design

Budget Management

Staff Training

Food Safety

Vendor Coordination

Job description

Opus Verticals has a position for an Executive Chef to lead our culinary team. You will oversee all food production, ensure top-tier dish quality, manage kitchen budgets, and foster a professional, high-standard kitchen culture.

Culinary Management

Design creative menus, standardise recipes, and maintain exceptional food quality and presentation standards.

Staff Leadership

Hire, train, mentor, and schedule kitchen staff, including sous chefs and line cooks.

Cost & Financial Control

Manage food and labor costs, control inventory, order supplies strategically, and operate within the department budget.

Safety & Compliance

Enforce strict health, sanitation, and safety regulations (such as local food safety and hygiene standards) across all kitchen areas.

Operations Oversight

Coordinate with front-of-house management, vendors, and suppliers to ensure smooth daily service

• At least 15 years working experience with Japanese