Executive Chef: Culinary Strategy, Standards & Ops

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

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.