Executive Chef: Creative Cuisine & Kitchen Leadership

AAQIL FOOD PALACE PTE. LTD.; Singapore; On-site; SGD 85,000 - 120,000; Full time

Job summary

AAQIL FOOD PALACE PTE. LTD. is seeking an Executive Chef to lead the kitchen team in delivering innovative cuisine with exceptional presentation and flavour. You will oversee daily operations, ensure quality standards, and manage food cost, hygiene and training to achieve guest satisfaction.

The role requires strong leadership, menu development, and the ability to train and motivate culinary staff while maintaining compliance with health and safety regulations in a fast-paced environment.

Qualifications

• Demonstrates strong leadership in kitchen management.
• Experience in high-volume dining settings is preferred.
• Solid knowledge of food safety and HACCP principles.

Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet established standards.
• Teaches preparation according to defined recipes and seeks continual cooking improvements.
• Provide direction for day-to-day kitchen operations.
• Ensure staff coverage and appropriate replacements when needed.
• Guide subordinates, set performance standards and monitor results.
• Lead with interpersonal and communication skills to manage kitchen staff.
• Promote sound financial decisions and uphold honesty and integrity in management.
• Support service behaviours above standard to enhance guest satisfaction.
• Improve service by aligning with guest needs and providing coaching when needed.
• Delegate tasks to develop supervisors and ensure goals are met.
• Review staffing levels to balance guest service with financial objectives.
• Participate in menu development and maintain accurate food costing for dishes.

Job description

AAQIL FOOD PALACE PTE. LTD. is seeking an Executive Chef to lead the kitchen team in delivering innovative cuisine with exceptional presentation and flavour. You will oversee daily operations, ensure quality standards, and manage food cost, hygiene and training to achieve guest satisfaction.

The role requires strong leadership, menu development, and the ability to train and motivate culinary staff while maintaining compliance with health and safety regulations in a fast-paced environment.