Job Description
Join Singapore's most acclaimed culinary collective as Head of Culinary Innovation at Nexus Hospitality Group. We're seeking visionary chefs to revolutionize dining experiences across our Michelin-starred properties and emerging F&B concepts. Lead R&D for plant-forward menus, fermentation programs, and immersive dining technologies while mentoring next-generation culinary talent. This role combines creative freedom with operational excellence in Asia's gastronomic capital.
Responsibilities
- Develop signature menus integrating sustainable sourcing and molecular gastronomy techniques
- Oversee culinary operations across 5 premium restaurant concepts
- Lead R&D for proprietary sauces, condiments, and flavor profiles
- Manage $2M+ annual food budget with 98% inventory accuracy
- Train 40+ kitchen staff in advanced cooking methodologies
- Collaborate with mixologists on beverage pairings and food-forward cocktails
- Implement HACCP protocols and maintain 5-star hygiene standards
- Analyze market trends to position brand at gastronomic forefront
Qualifications
- 10+ years progressive experience in fine dining or luxury hotel kitchens
- Proven expertise in Asian fusion and contemporary European techniques
- Certified Executive Chef (CEC) or equivalent international qualification
- Strong track record in menu engineering and cost control systems
- Experience managing high-volume operations (500+ covers daily)
- Proficiency in inventory management software (e.g., Oracle Hospitality)
- Portfolio featuring 3+ concept launches with media recognition
- Fluency in English with working knowledge of Mandarin or Malay