Executive Chef - French Cuisine

Salary: S$6,000 - S$10,000

Our Client is a global hospitality group founded in 2012 for genuine hospitality, travel, and culinary storytelling, the group curates distinctive dining experiences inspired by specific cultures, places, and eras.

The Executive Chef (French Cuisine) is a senior leadership role responsible for overseeing culinary operations across multiple outlets. This role drives excellence in food quality, kitchen efficiency, team development, and financial performance.

Working closely with Founders and Culinary Directors, the Executive Chef will ensure that each concept delivers consistently high standards while aligning with the company’s vision and core principles.

This is a strategic yet hands-on role requiring strong leadership, creativity, and operational discipline.

1. Culinary Leadership & Quality Control

• Oversee all kitchen operations across assigned outlets, ensuring consistency in food quality and presentation
• Maintain and elevate culinary standards in line with each restaurant’s concept
• Collaborate with Culinary Directors and Founders on menu development and execution
• Ensure all dishes meet brand expectations and guest satisfaction benchmarks

1. Operations & Compliance

• Establish and enforce SOPs across all kitchens, including food preparation, hygiene, and safety standards
• Ensure compliance with Singapore food safety and hygiene regulations
• Oversee procurement, storage, and handling of ingredients to minimize waste and maintain quality
• Drive operational efficiency through process improvements and kitchen optimization

1. Team Leadership & Development

• Lead, mentor, and develop a team of Head Chefs and senior kitchen leaders
• Drive recruitment, onboarding, and retention of culinary talent
• Implement structured training programs to enhance skills and career progression
• Foster a high-performance, collaborative, and disciplined kitchen culture

1. Financial & Cost Management

• Take full ownership of kitchen P&L performance, including food cost, labour cost, and overall budget
• Monitor and control food costs, wastage, and inventory levels
• Ensure accurate forecasting, stock management, and cost reporting
• Support revenue growth through menu engineering and operational efficiency

1. Strategy & Continuous Improvement

• Identify opportunities to improve kitchen productivity, scalability, and consistency
• Support new restaurant openings, concept launches, and menu rollouts
• Stay updated on culinary trends, supplier markets, and industry best practices
• Present regular reports on kitchen performance, costs, and initiatives to senior management

• Annual Leave: TBD
• Medical Leave
• Medical Insurance

• Minimum 10 –15 years of culinary experience, with at least 5 years in an Executive Chef or Group Head Chef role within French/Western cuisines and fine dining/premium dining environments
• Proven experience managing multiple outlets or concepts simultaneously
• Experience leading large kitchen brigades (40+ staff across outlets)
• Track record of managing kitchen P&L, including food cost control and budgeting
• Deep knowledge of classical and modern French cooking techniques
• Strong understanding of menu engineering, food costing, and kitchen efficiency
• Experience in inventory management, procurement, and supplier negotiations
• Familiar with Singapore food hygiene standards and regulatory requirements
• Willing to work flexible hours, including weekends and public holidays
• Available to start by July 2026

• Experience in Michelin-starred or award-winning restaurants
• Pre-opening experience across multiple restaurant concepts

We regret that only shortlisted candidates will be notified.

Recruitment Licence: 12C5051