Executive Chef: Creative Menu Leader & Kitchen Innovator

BQ SEAFOOD HOUSE PTE. LTD.; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

BQ SEAFOOD HOUSE PTE. LTD.

seeks a senior culinary leader to oversee kitchen operations, ensure top-quality dishes, plan menus and plating, and coordinate staff to deliver a consistent dining experience in a high‑pressure environment. The ideal candidate holds a culinary school qualification, has at least five years in a similar leadership role, and demonstrates strong communication, creativity, and inventory management.

Qualifications

• Qualification from a culinary school.
• Minimum 5 years in a similar culinary leadership role.
• Strong leadership and communication skills.
• Creative menu development and plating concepts.
• Commitment to safety and sanitation standards.
• Experience with stocktaking and inventory management.
• Ability to lead kitchen teams under pressure.

Responsibilities

• Ensure all food meets the highest quality standards and is served promptly to enhance customer satisfaction
• Plan menus and design plating presentations to create visually appealing dishes
• Coordinate kitchen staff and provide assistance to maintain smooth kitchen operations
• Hire and train staff to prepare and cook all menu items according to standards
• Conduct stocktaking of ingredients and equipment and place orders to maintain adequate supplies
• Enforce safety and sanitation best practices to uphold kitchen hygiene and compliance
• Develop new recipes to regularly update and innovate the menu offerings
• Monitor industry trends to keep the menu current and competitive
• Incorporate feedback from restaurant staff and patrons to improve food quality and resolve issues

Skills

Leadership

Communication

Menu planning

Creative thinking

Inventory management

Team management

High-pressure operation

Education

Culinary school qualification

Job description

BQ SEAFOOD HOUSE PTE. LTD.

seeks a senior culinary leader to oversee kitchen operations, ensure top-quality dishes, plan menus and plating, and coordinate staff to deliver a consistent dining experience in a high‑pressure environment. The ideal candidate holds a culinary school qualification, has at least five years in a similar leadership role, and demonstrates strong communication, creativity, and inventory management.