Executive Chef - Creative Cuisine Leader & Kitchen Innovator

SINGAI CHETTINAD RESTAURANT PTE. LTD.; Singapore; On-site; SGD 90,000 - 140,000; Full time

Job summary

SINGAI CHETTINAD RESTAURANT PTE. LTD. seeks an Executive Chef to lead culinary operations, ensuring innovative, high-quality cuisine for dining rooms and events. You will manage cost control, stock, wastage, hygiene, and training across the kitchen, while maintaining exceptional guest satisfaction.

You will provide day-to-day leadership, direct staff, oversee menu development, and ensure compliance with health and safety standards, driving kitchen profitability and guest delight.

Qualifications

• Trains, develops and motivates culinary staff to meet high standards
• Manages menu development and accurate costing of all dishes
• Advocates sound financial decisions and maintains profitability
• Ensures strict food handling, sanitation and hygiene practices in the kitchen
• Coordinates with purchasing for required goods and services
• Oversees day-to-day kitchen operations and staff performance

Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet established standards.
• Teaches preparation according to defined recipes and seeks constant cuisine improvement.
• Provides leadership and a professional approach to management in the kitchen.
• Directs day-to-day kitchen operations and ensures staff coverage in absences.
• Directs performance standards and monitors staff performance.
• Leads in menu development and cost maintenance for all dishes.
• Ensures all equipment is properly maintained and compliant with health regulations.
• Coordinates with purchasing for needed goods and services.
• Maintains proper grooming and hygiene standards for kitchen staff.

Skills

Leadership

Staff development

Menu development

Costing and budgeting

Food safety and hygiene

Purchasing coordination

Quality control

Job description

SINGAI CHETTINAD RESTAURANT PTE. LTD. seeks an Executive Chef to lead culinary operations, ensuring innovative, high-quality cuisine for dining rooms and events. You will manage cost control, stock, wastage, hygiene, and training across the kitchen, while maintaining exceptional guest satisfaction.

You will provide day-to-day leadership, direct staff, oversee menu development, and ensure compliance with health and safety standards, driving kitchen profitability and guest delight.