Group Executive Sous Chef

FOOD CONCEPTS GROUP SINGAPORE PTE. LTD.; Singapore; On-site; SGD 150,000 - 210,000; Full time

Benefits offered by this job

Staff meals

Medical benefits

Performance incentives

Career progression

Job summary

FOOD CONCEPTS GROUP SINGAPORE PTE. LTD. in Singapore is seeking a Group Executive Sous Chef to provide culinary leadership across Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse.

You will set culinary vision, oversee Head Chefs, drive group menu strategy, and ensure food cost control and regulatory compliance across all outlets. This role demands strong leadership, P&L awareness, and the ability to develop talent across outlets.

Qualifications

• Proven experience as a Group Executive Sous Chef, Corporate Chef, or multi-outlet Executive Chef overseeing several restaurant concepts simultaneously.
• Strong track record in concept development, multi-brand menu strategy, and large-scale kitchen operations.
• Experience leading pre-opening or renovation projects across multiple outlets is highly advantageous.
• Expertise across Mediterranean, Italian, steakhouse, grill, and international culinary styles preferred, given the group's diverse concepts.
• Diploma or Degree in Culinary Arts or equivalent professional qualification, with extensive senior leadership experience.

Responsibilities

• Set and drive the overall culinary direction and vision across all outlets in the group.
• Lead, mentor, and hold accountable the Head Chefs of each concept, ensuring consistency in standards and execution.
• Oversee menu development and seasonal planning across all brands, ensuring each concept maintains its distinct culinary identity.
• Manage group-wide supplier relationships and negotiate contracts to optimise quality and cost across outlets.
• Monitor and control food cost across the group, working closely with Finance to hit budgeted targets.
• Establish and enforce food safety, hygiene, and kitchen operational standards group-wide, ensuring full regulatory compliance across all outlets.
• Lead new outlet openings, renovations, and concept development from a culinary standpoint
• Partner with senior management on business strategy, promotions, and events across the group
• Build and develop a strong bench of culinary talent across outlets, including succession planning for Head Chef roles
• Represent the group's culinary identity externally, including with media, partners, and stakeholders where required
• Conduct daily visits and checks across all restaurants of the group

Skills

Leadership

Menu development

Cost control

P&L management

Cross-functional leadership

Mentoring Head Chefs

Education

Diploma or Degree in Culinary Arts

Job description

Company Overview

As part of a dynamic restaurant group behind Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, we are recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth and career progression as the group continues to evolve.

Job Summary

Under the guidance Culinary Director The Group Executive Sous Chef provides culinary leadership across all outlets within the group, setting the overall culinary vision and standards, overseeing Head Chef sat each concept, driving group-wide menu strategy, food cost management, and operational consistency across Altro Zafferano, Griglia, and 54 Steakhouse..

Responsibilities

• Set and drive the overall culinary direction and vision across all outlets in the group
• Lead, mentor, and hold accountable the Head Chefs of each concept, ensuring consistency in standards and execution
• Oversee menu development and seasonal planning across all brands, ensuring each concept maintains its distinct culinary identity
• Manage group-wide supplier relationships and negotiate contracts to optimise quality and cost across outlets
• Monitor and control food cost across the group, working closely with Finance to hit budgeted targets
• Establish and enforce food safety, hygiene, and kitchen operational standards group-wide, ensuring full regulatory compliance across all outlets
• Lead new outlet openings, renovations, and concept development from a culinary standpoint
• Partner with senior management on business strategy, promotions, and events across the group
• Build and develop a strong bench of culinary talent across outlets, including succession planning for Head Chef roles
• Represent the group's culinary identity externally, including with media, partners, and stakeholders where required
• Conduct daily visits and checks across all restaurants of the group

Preferred competencies and qualifications

• Proven experience as a Group Executive Sous Chef, Corporate Chef, or multi-outlet Executive Chef overseeing several restaurant concepts simultaneously
• Strong track record in concept development, multi-brand menu strategy, and large-scale kitchen operations
• Experience leading pre-opening or renovation projects across multiple outlets is highly advantageous
• Expertise across Mediterranean, Italian, steakhouse, grill, and international culinary styles preferred, given the group's diverse concepts
• Diploma or Degree in Culinary Arts or equivalent professional qualification, with extensive senior leadership experience
• Strong strategic leadership, people management, and cross-functional collaboration skills
• Demonstrated ability to manage P&L responsibility and drive group-wide cost efficiency
• High energy, adaptability, and creativity, with strong problem-solving skills at a multi-outlet scale
• Excellent interpersonal and communication skills to engage with Head Chefs, management, and diverse stakeholders

Other Information

• Competitive salary package and performance incentives
• A dynamic and inclusive working environment
• Staff meals, medical benefits, and other perks