Job Description
Join AquaVerve's award-winning culinary team as we redefine Southeast Asian gastronomy. As Head of Culinary Innovation, you'll lead menu development for our Michelin-starred restaurant group, driving sustainable sourcing and avant-garde techniques. Collaborate with world-class sommeliers and design immersive dining experiences that blend tradition with molecular gastronomy. Enjoy competitive benefits including profit-sharing, exclusive chef retreats, and career advancement opportunities.
Responsibilities
- Design seasonal menus featuring hyper-local ingredients from Singapore's vertical farms
- Lead R&D for plant-based protein alternatives and zero-waste cooking systems
- Mentor junior chefs through structured apprenticeship programs
- Oversee kitchen operations across 3 signature venues (200+ covers)
- Develop proprietary fermentation and preservation techniques
- Coordinate with sustainability team to achieve zero-food-waste certification
- Present at annual culinary innovation summits
Qualifications
- 10+ years in fine dining with 3+ years in leadership role
- Advanced certification from prestigious culinary institution (e.g., Le Cordon Bleu)
- Portfolio showcasing molecular gastronomy and sustainable practices
- Proven track record of award-winning menu development
- Strong knowledge of ASEAN food supply chains
- Fluency in English and Mandarin (dialects preferred)
- Food safety HACCP certification