Job Description
Join our Michelin-starred culinary collective as Head of Culinary Innovation and redefine Southeast Asian gastronomy. You'll lead R&D for our 8-venue portfolio, develop signature tasting menus, and mentor next-generation chefs in our state-of-the-art innovation kitchen. Collaborate with global purveyors to source sustainable ingredients while pushing culinary boundaries through molecular gastronomy and fermentation techniques.
This strategic role requires balancing artistic vision with operational excellence. You'll oversee menu engineering across concepts, maintain HACCP compliance, and contribute to our sustainability initiatives. The ideal candidate thrives in fast-paced environments where creativity meets commercial viability.
Responsibilities
- Develop and execute seasonal tasting menus for flagship restaurant with 3 Michelin stars
- Lead R&D initiatives for plant-based protein alternatives and fermentation processes
- Train 15+ junior chefs in advanced techniques and food safety protocols
- Manage SGD 2M annual food budget with 5% cost reduction targets
- Collaborate with beverage director to create food-pairing experiences
- Oversee menu implementation across 8 F&B concepts
- Represent brand at international culinary forums and competitions
Qualifications
- 10+ years in fine dining with 5+ years in executive leadership
- Advanced certification from Le Cordon Bleu or equivalent institution
- Proven experience developing award-winning tasting menus
- Expertise in molecular gastronomy and modern fermentation
- Strong financial acumen in food cost management
- Fluency in English with Mandarin proficiency preferred
- ServSafe/HACCP certification mandatory