Executive Chef – Terra Group

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

About the Opportunity

Terra Group is seeking an experienced, hands‑on Executive Chef to lead culinarydirection, kitchen operations, food quality, menu development across the group and its subsidiaries.

We are looking for acommercially minded chef with a strong hotel, resort, luxury hospitality, orpremium F&B background.

Key Responsibilities

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

Candidate Profile

• 7–10 years of progressive culinary experience in a senior kitchen leadershiprole.
• Strong hotel, resort, luxury hospitality, premium restaurant, or multi-outletF&B background.
• Proven experience in food cost control, purchasing, inventory, waste, andmenu profitability.
• Strong culinary and menu development skills.
• Hands‑on leader with strong people management, communication, andproblem‑solving skills.
• Food safety certification and formal culinary training are preferred.

What We Offer

• Competitive salary based on experience and qualifications.
• Statutory benefits, annual leave, duty meals, uniform, and applicable companybenefits.
• Opportunity to shape the culinary direction of a growing hospitality group.