Job Description
Join Singapore's premier farm-to-table restaurant group as we revolutionize sustainable dining. Bloom & Plate Hospitality Group is seeking a visionary Head of Culinary Innovation to spearhead menu development, lead our award-winning culinary team, and redefine gastronomic excellence in Asia's culinary capital. This role offers unparalleled creative freedom to craft unforgettable dining experiences while driving our commitment to zero-waste operations and hyper-local sourcing.
Why Join Us? • Opportunity to shape menus for 3 Michelin-recommended properties • Competitive benefits package including profit sharing • State-of-the-art culinary labs and rooftop herb gardens • Collaborative culture with industry-renowned chefs • Continuous professional development through global culinary exchanges
Responsibilities
- Develop and execute innovative seasonal menus across all restaurant concepts
- Lead culinary team of 25+ professionals through mentorship and skills development
- Oversee supply chain partnerships with local farms and artisanal producers
- Implement cost-control strategies while maintaining 30% food cost targets
- Drive sustainability initiatives including zero-waste cooking techniques
- Collaborate with beverage team on food-pairing experiences
- Maintain HACCP compliance and culinary excellence standards
- Participate in international culinary festivals and media appearances
Qualifications
- 10+ years progressive experience in fine dining or luxury hotel kitchens
- Proven track record of developing award-winning menus
- Advanced certification from Le Cordon Bleu or equivalent institution
- Expertise in Asian fusion cuisine with farm-to-table philosophy
- Strong leadership skills with team development experience
- Fluent in English with basic Mandarin proficiency preferred
- Creative problem-solving with ability to innovate under pressure
- Knowledge of Singaporean food safety regulations (SFA)