Job Description
Join our award-winning culinary team at the forefront of Southeast Asian gastronomy. As Executive Chef, you'll lead menu innovation for our Michelin-starred restaurant group, driving culinary excellence while mentoring a dynamic kitchen brigade. This role offers unparalleled opportunities to shape Singapore's evolving food landscape through sustainable practices and hyper-local ingredient sourcing.
Responsibilities
- Develop seasonal menus featuring Singaporean-French fusion concepts
- Manage kitchen operations with strict HACCP compliance
- Train and mentor junior chefs in advanced techniques
- Optimize food costs through waste reduction strategies
- Collaborate with sommeliers on beverage pairings
- Oversee supplier relationships and quality control
- Lead kitchen staff during high-volume service periods
Qualifications
- 10+ years professional culinary experience with 3+ years as Head Chef
- Diploma from Le Cordon Bleu or equivalent institution
- Proven expertise in molecular gastronomy and fermentation
- ServSafe Manager certification mandatory
- Strong leadership with 5+ staff management experience
- Fluency in English with Mandarin proficiency preferred
- Portfolio of innovative dishes required