Kerja Sepenuh Masa Culinary Director, Gaji tinggi SGD 5,000 di PACQUELIN PTE. LTD. Central Region (Singapore) - Maukerja

ole Overview

The Culinary Director is responsible for the overall culinary direction of the company, ensuring excellence across all food operations while driving innovation, profitability and consistency. This role combines creative leadership with operational management and works closely with ownership to shape the future of the business.

Key Responsibilities

Culinary Leadership

• Develop and execute the culinary vision across all restaurant concepts.
• Design and continuously refine seasonal menus while maintaining brand identity.
• Drive culinary innovation through product development, market research and emerging food trends.
• Ensure consistency, quality and presentation standards across all menus.
• Maintain the highest standards of food safety, hygiene and kitchen organisation.

Operational Management

• Oversee the daily operations of all kitchens.
• Develop and implement Standard Operating Procedures (SOPs).
• Monitor food cost, purchasing and inventory management.
• Optimise kitchen productivity and operational efficiency.
• Work closely with suppliers to source premium seasonal ingredients while maintaining cost targets.
• Ensure compliance with all Singapore food safety and regulatory requirements.

Team Leadership

• Recruit, train and mentor Executive Chefs, Sous Chefs and kitchen teams.
• Foster a culture of teamwork, accountability and continuous improvement.
• Conduct regular performance reviews and develop succession plans.
• Promote a positive working environment focused on excellence and professional growth.

Business Development

• Collaborate with ownership on new restaurant concepts and business opportunities.
• Support restaurant openings, menu launches and special culinary events.
• Work alongside the marketing and PR teams on media appearances, collaborations and brand partnerships.
• Represent the company during guest chef events, food festivals and industry functions when required.

Financial Performance

• Manage kitchen budgets and food cost targets.
• Analyse sales performance and menu profitability.
• Identify opportunities to improve margins without compromising quality.
• Support annual budgeting and forecasting.

Requirements

• Minimum 8 years' experience in senior culinary leadership, including Executive Chef or Culinary Director roles.
• Proven experience managing multiple restaurant concepts or high-volume premium restaurants.
• Strong background in French cuisine with an excellent understanding of contemporary culinary techniques.
• Demonstrated leadership experience managing large kitchen teams.
• Strong financial acumen, including food cost control, budgeting and labour management.
• Excellent organisational, communication and leadership skills.
• Ability to thrive in a fast-paced, entrepreneurial environment.
• Experience in restaurant openings and concept development is highly desirable.