Executive Chef - Innovative Kitchen Leader & Menu Architect

ZAMAS EATERY PTE. LTD.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

ZAMAS EATERY PTE. LTD. in Singapore seeks an Executive Chef to lead culinary operations, ensuring innovative, high-quality dishes for dining rooms and events, while maintaining profitability and hygiene.

You will train supervisors, develop menus with precise costing, and drive guest satisfaction through exceptional service and effective team leadership. The role requires hands-on management across all kitchen areas and adherence to local health standards.

Qualifications

• Proven leadership and staff management experience.
• Experience training culinary staff to high standards.
• Ability to develop menus and costing for dishes.
• Strong understanding of food safety and hygiene practices.
• Track record of maintaining quality and guest satisfaction.

Responsibilities

• Trains and motivates staff to meet established food preparation standards.
• Teaches preparation per defined recipes and seeks ongoing cuisine improvements.
• Provides leadership and a positive work environment in the kitchen.
• Directs day-to-day kitchen operations.
• Evaluates staffing levels to meet guest service and financial goals.
• Guides subordinates, sets performance standards and monitors results.
• Leads with strong communication to kitchen staff.
• Makes sound financial decisions and leads by example.
• Delivers service behaviors above expectations to boost guest satisfaction.
• Interacts with guests to understand needs and provide guidance.
• Oversees menu development and keeps costing updated.
• Ensures proper food handling, temperatures and sanitation.
• Coordinates with purchasing for goods and services.
• Maintains equipment and kitchen standards per local health codes.

Skills

Leadership

Staff training

Menu development

Costing & budgeting

Hygiene & food safety

Quality control

Job description

ZAMAS EATERY PTE. LTD. in Singapore seeks an Executive Chef to lead culinary operations, ensuring innovative, high-quality dishes for dining rooms and events, while maintaining profitability and hygiene.

You will train supervisors, develop menus with precise costing, and drive guest satisfaction through exceptional service and effective team leadership. The role requires hands-on management across all kitchen areas and adherence to local health standards.