Full Time Director of Culinary Jobs, Salary up to SGD 16,000 in THE FULLERTON HOTEL Central Region (Singapore) - Maukerja

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following and other duties may be assigned:

Strategic Leadership & Culinary Excellence

• Develop and execute the overall culinary strategy in alignment with the hotels' business objectives, brand positioning, and guest experience goals.
• Lead menu innovation, concept development, recipe standardisation, and culinary programming across all dining and banquet operations.
• Drive culinary trends, creativity, and innovation while maintaining consistency, authenticity, and quality standards.
• Ensure all food offerings meet the highest standards of taste, presentation, freshness, and guest expectations.
• Partner with the Director of Food & Beverage to develop annual business plans, budgets, promotions, and revenue-driving initiatives.
• Identify opportunities to enhance operational efficiency, productivity, and profitability across culinary operations.

Operational Management

• Provide day-to-day oversight of all kitchen operations, ensuring seamless execution across outlets and events.
• Establish and maintain robust culinary operating standards, systems, and procedures.
• Conduct regular operational reviews and inspections to ensure compliance with brand standards and operational excellence.
• Oversee menu implementation, food production planning, and service delivery across all kitchens.
• Monitor guest feedback and work proactively with operational leaders to resolve concerns and continuously improve the dining experience.
• Lead culinary support for VIP events, strategic partnerships, and high-profile functions.

Financial Performance & Cost Management

• Assume overall accountability for culinary financial performance, including food cost, labour cost, productivity, and operating expenses.
• Develop and implement strategies to optimise food cost percentages without compromising quality or guest satisfaction.
• Collaborate with Procurement and Finance teams on sourcing strategies, supplier management, contract negotiations, and cost control initiatives.
• Monitor inventory management, stock controls, wastage reduction, and purchasing practices.
• Ensure effective management of kitchen equipment, utensils, assets, and energy consumption.

Food Safety, Quality & Compliance

• Champion a culture of food safety and operational discipline across all culinary teams.
• Ensure full compliance with local regulations, HACCP requirements, food hygiene standards, health and safety legislation, and company policies.
• Conduct regular kitchen audits and risk assessments, implementing corrective actions where required.
• Maintain the highest standards of cleanliness, sanitation, workplace safety, and environmental sustainability.
• Lead crisis management and corrective action planning relating to food quality or food safety incidents.

Talent Leadership & Development

• Inspire, coach, and develop a high-performing culinary leadership team including Executive Sous Chefs, Sous Chefs, and junior culinary talent.
• Foster a positive, inclusive, and performance-driven work culture that supports employee engagement and retention.
• Drive succession planning, talent reviews, workforce planning, and capability building across all culinary functions.
• Conduct regular performance reviews, coaching sessions, and career development discussions.
• Support recruitment efforts to attract and retain top culinary talent.
• Promote effective communication, collaboration, and teamwork within the kitchen brigade and across hotel departments.

Sustainability & Continuous Improvement

• Lead sustainability initiatives focused on responsible sourcing, food waste reduction, energy conservation, and environmental stewardship.
• Encourage innovation and continuous improvement through industry benchmarking, culinary research, and best-practice sharing.
• Drive awareness and education programmes to support sustainable kitchen operations.
• Evaluate emerging food trends, technologies, and operational practices to strengthen the hotels' culinary competitiveness.

Requirements:

• Diploma or Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline preferred.
• Professional culinary certifications and food safety qualifications are advantageous.
• Minimum 10–15 years of progressive culinary leadership experience within luxury hotels, integrated resorts, or internationally recognised hospitality brands.
• Proven track record in leading large-scale, multi-outlet culinary operations, including restaurants, banquets, and in-room dining.
• Strong commercial acumen with demonstrated success in driving profitability, productivity, guest satisfaction, and culinary innovation.
• Experience managing large and diverse culinary teams in a dynamic luxury hospitality environment.