Executive Chef — Lead a New Fine-Dining Launch

Fuku by Momofuku; Singapore; On-site; SGD 180,000 - 260,000; Full time

Benefits offered by this job

Performance-based incentives

Career development opportunities

Support from hospitality group

Job summary

Fuku by Momofuku in Singapore invites a seasoned Head Chef to lead the culinary and commercial success of our new premium dining concept. You will own the menu development, kitchen operations, and guest experience from launch onward.

Reporting to Founders/Directors, you'll build a high-performing team, partner with beverage professionals, and drive profitability through culinary innovation and rigorous cost control.

Qualifications

• 8+ years of professional culinary experience including at least 3 years in a senior leadership role within fine dining.
• Experience delivering tasting menu/degustation concepts; background in Michelin-starred or Asia's 50 Best environments preferred.
• Strong financial management, budgeting and cost-control capabilities.

Responsibilities

• Define culinary direction and signature dining experience.
• Design the launch menu and flagship tasting concept.
• Lead kitchen and service teams; recruit and mentor leaders.
• Manage profitability, budgeting, revenue, and costs.
• Ensure food safety and regulatory compliance.

Skills

8+ years culinary experience

Senior leadership in fine dining

Tasting menu/degustation concepts

Michelin-starred/Asia's 50 Best背景

Financial management & cost control

Team leadership & service-collab

Multi-cuisine expertise

Communication & presentation

Food safety certification (SG)

Wine & beverage pairing knowledge

Job description

Fuku by Momofuku in Singapore invites a seasoned Head Chef to lead the culinary and commercial success of our new premium dining concept. You will own the menu development, kitchen operations, and guest experience from launch onward.

Reporting to Founders/Directors, you'll build a high-performing team, partner with beverage professionals, and drive profitability through culinary innovation and rigorous cost control.