Executive Chef — Menu Innovator & Kitchen Leader

POSITIVE DELIGHTS PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

POSITIVE DELIGHTS PTE. LTD. seeks an Executive Chef to lead all back-of-house culinary operations, develop menus, manage costs, and drive food safety and team excellence. You will oversee kitchen staff, ensure quality and plating standards, and coordinate with FOH for seamless service.

The role requires extensive high-volume culinary leadership, strong cost controls, and a focus on innovative, brand-aligned menus across all meal periods and events.

Qualifications

• Associate or Bachelor's degree in Culinary Arts, Hospitality Management, or equivalent formal apprenticeship/experience.
• 5-7 years of progressive culinary experience in high-volume, upscale dining, or hospitality operations, with at least 2-3 years in a Sous Chef or Executive Chef capacity.
• Valid Food Handler / Food Safety Manager certification (e.g., ServSafe Manager or local equivalent).

Responsibilities

• Direct daily back-of-house culinary operations across all meal periods, events, and private functions.
• Design, test, and implement seasonal, innovative, and market-appropriate menus that align with brand standards and guest preferences.
• Develop and manage the culinary department's budget, monitoring food cost percentages and labor expenses; oversee vendor relations and purchasing.
• Recruit, mentor, and develop kitchen staff; enforce food safety and sanitation standards across BOH.

Skills

Recipe costing

Inventory software

POS/BOH systems

Menu design

Dietary restrictions knowledge

Education

Culinary degree

Tools

Inventory management software

Kitchen display system (KDS)

Job description

POSITIVE DELIGHTS PTE. LTD. seeks an Executive Chef to lead all back-of-house culinary operations, develop menus, manage costs, and drive food safety and team excellence. You will oversee kitchen staff, ensure quality and plating standards, and coordinate with FOH for seamless service.

The role requires extensive high-volume culinary leadership, strong cost controls, and a focus on innovative, brand-aligned menus across all meal periods and events.