Executive Chef — Menu & Kitchen Innovation Leader

THE SOUTHBRIDGE HOTEL PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Benefits offered by this job

Statutory benefits

Duty meals

Uniform

Job summary

Terra Group seeks an experienced Executive Chef to lead culinary direction across its hotels, kitchens and premium F&B concepts in Singapore. You will oversee food quality, menu development, purchasing, and kitchen standards with a hands-on leadership style.

With 7–10 years in senior kitchen roles and a strong luxury hospitality background, you will drive cost controls, train and mentor culinary teams, ensure food safety, and collaborate with Operations, Procurement and Marketing to rollout new

Qualifications

• 7–10 years of progressive culinary leadership experience.
• Strong hotel, resort or premium F&B background.
• Proven food cost control, purchasing, inventory and waste management.
• Strong culinary and menu development skills.
• Hands-on leader with people management and problem-solving abilities.
• Food safety certification and formal culinary training preferred.

Responsibilities

• Lead culinary direction, menu development, food quality, and kitchen standards.
• Develop menus for restaurants, cafés, events, catering, and new concepts.
• Manage food costs, purchasing, inventory, waste, recipe costing, and kitchen productivity.
• Recruit, train, and develop culinary teams while maintaining hygiene and kitchen discipline.
• Work closely with Operations, Procurement, Finance, Marketing, and outlet teams.
• Ensure food safety, hygiene sanitation, and regulatory compliance.
• Support new outlet openings, kitchen setup, menu trials, training, and launch execution.

Skills

Culinary leadership

Food cost control

Menu development

People management

Food safety certification

Job description

Terra Group seeks an experienced Executive Chef to lead culinary direction across its hotels, kitchens and premium F&B concepts in Singapore. You will oversee food quality, menu development, purchasing, and kitchen standards with a hands-on leadership style.

With 7–10 years in senior kitchen roles and a strong luxury hospitality background, you will drive cost controls, train and mentor culinary teams, ensure food safety, and collaborate with Operations, Procurement and Marketing to rollout new