Full Time EXECUTIVE CHEF Jobs, Salary up to SGD 7,000 in TEA BENCH PTE. LTD. Central Region (Singapore) - Maukerja

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building a high-performing kitchen culture that delivers consistent, world-class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

· Define and execute the overall culinary vision and standards across all outlets.

· Develop signature menus, concepts, and culinary identities aligned with brand positioning.

· Ensure consistency in taste, presentation, and quality across all locations.

· Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

· Oversee kitchen operations across multiple outlets or business units.

· Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.

· Monitor performance metrics including food cost, wastage, and productivity.

· Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

· Take full ownership of kitchen P&L performance.

· Optimize food costing, supplier negotiations, and inventory management.

· Implement cost-control strategies without compromising quality.

· Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

· Recruit, train, and develop Head Chefs and kitchen leadership teams.

· Build a strong leadership pipeline within the culinary division.

· Set performance standards and conduct regular evaluations.

· Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

· Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).

· Maintain the highest hygiene, safety, and operational standards across all kitchens.

· Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

· Collaborate with senior management on expansion plans and new outlet launches.

· Lead menu strategy for new concepts, seasonal campaigns, and special events.

· Analyze market trends, competitor activity, and customer preferences.

· Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

· Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.

· Strong expertise in kitchen management, menu engineering, and financial control.

· Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].

· Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).

· Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.

· Exceptional leadership, communication, and organizational skills.

· Strong business acumen with the ability to manage budgets and drive profitability.

· Ability to thrive in a fast-paced, multi-location environment.

Why Join Us

· Leadership role with strategic influence across the organization.

· Opportunity to shape and grow a strong culinary brand.

· Competitive salary with performance-based incentives.

· Career growth within a rapidly expanding organization.

· Work with a dynamic and innovative leadership team.

Additional Information

· Working Hours: Flexible, including weekends and public holidays.

· Work Environment: High-level leadership role overseeing multiple fast-paced kitchen operations and flagship projects.