288 Culinary Director jobs in Singapore

We are seeking a seasoned Executive Culinary Director to lead our culinary operations and oversee the preparation of all food products.

This role requires a highly skilled and experienced professional who can ensure that our kitchen maintains the highest standards of quality, safety, and efficiency.

Main Responsibilities:

• To supervise and direct the preparation and presentation of all menu items, ensuring consistency in flavor, texture, and presentation.
• To oversee and manage kitchen staff, providing guidance, support, and feedback to ensure they meet performance expectations.
• To maintain accurate inventory records, order stock as needed, and manage kitchen supplies effectively.
• To develop and implement new menu ideas, working closely with the culinary team to create innovative and appealing dishes.
• To ensure that all food handling and preparation practices adhere to health and safety regulations, maintaining a clean and hygienic environment at all times.
• To work collaboratively with the management team to achieve business objectives and contribute to the overall success of the organization.
• To maintain open communication with staff, addressing any concerns or issues promptly and professionally.
• To stay up-to-date with industry trends, best practices, and regulatory requirements, applying this knowledge to continuously improve our culinary operations.

Key Qualifications:

• Proven experience as an Executive Chef or similar senior leadership role in a high-volume commercial kitchen.
• Strong leadership and management skills, with the ability to motivate and inspire team members.
• Excellent culinary skills, with a deep understanding of flavors, textures, and presentation techniques.
• Ability to work under pressure, prioritizing tasks and managing multiple responsibilities efficiently.
• Effective communication and interpersonal skills, with the ability to build strong relationships with colleagues and stakeholders.
• Knowledge of food safety and hygiene regulations, with a commitment to maintaining a safe and healthy working environment.

• Menu Planning: Develop menus that are visually appealing and meet culinary standards
• Food Preparation: Oversee the preparation process and ensure dishes are presented in a standardized way
• Staff Management: Hire, train, and supervise cooks and other kitchen staff
• Inventory Control: Order food and supplies, and monitor inventory levels
• Quality Assurance: Taste dishes before they go out to customers, and approve dishes for service
• Sanitation: Monitor sanitation practices and ensure compliance with safety and hygiene standards

• At least 5 years of experience in Italian or French cuisine
• Possible experience in Japanese cuisine
• Background in hotel management
• Strong leadership skills

The role of Executive Culinary Director is a senior leadership position that oversees the culinary operations of an organization.

1. Crafting menus that meet the needs of diverse audiences
2. Leading a team of chefs and kitchen staff to ensure seamless kitchen operations
3. Managing inventory levels and supplies to maintain efficiency
4. Maintaining high standards of food quality, safety, and presentation

• Strategic Leadership
• Team Management
• Inventory Control
• Culinary Expertise
• Quality Assurance
• Supply Chain Management

In this executive culinary director role, you will oversee daily kitchen operations and lead a team of experienced chefs. As a seasoned chef, you will manage staff, plan menus, and ensure food quality, safety, and hygiene standards are consistently met.

• Utilize creativity and strong leadership skills to create menus that meet brand expectations.
• Maintain high standards of food quality, consistency, and presentation in all kitchen operations by implementing efficient processes and controlling costs.
• Identify and develop talent within the kitchen team, providing training and mentorship opportunities to foster a positive work environment and drive team growth.

• Create and implement menus that align with the company's vision and values.
• Manage kitchen operations to ensure compliance with health and safety regulations.
• Recruit, train, and lead a team of skilled chefs and kitchen staff to achieve exceptional results.

• Bachelor's degree in Culinary Arts or related field.
• Minimum 5 years' experience as a senior chef or executive chef.
• Proven track record of leading teams and driving business growth through menu innovation and operational efficiency.

• A competitive salary package.
• Ongoing training and professional development opportunities.
• The chance to work with a talented team of chefs and food professionals.

We are seeking a highly skilled and experienced culinary leader to oversee our kitchen operations. As an Executive Culinary Director, you will be responsible for leading a team of talented chefs in delivering exceptional dining experiences.

Key Responsibilities:

• Lead and manage daily kitchen operations, ensuring seamless service and food consistency.
• Develop and implement menus that showcase creative and seasonal cuisine, incorporating customer preferences and market trends.
• Promote a culture of innovation, experimentation, and continuous improvement within the kitchen team.
• Collaborate with management to drive sales growth and achieve business objectives.
• Recruit, train, and develop high-performing kitchen staff, fostering a positive and productive work environment.
• Ensure compliance with food safety, hygiene, and sanitation standards, maintaining a clean and organized kitchen space.

About Our Ideal Candidate:

We are looking for a seasoned chef with a passion for leadership, creativity, and excellence. If you have a strong track record of driving culinary success, building high-performing teams, and delivering exceptional results, we want to hear from you!

As a Head Culinary Director, you will be responsible for overseeing the culinary operations of our kitchen. Your role will involve planning and preparing high-quality meals, managing staff, and maintaining a clean and safe working environment.

• Food Preparation: Prepare high-quality food consistently, using ingredients that meet our standards.
• Team Management: Orientate, train, and work with junior cooks to ensure smooth kitchen operations.
• Inventory Management: Estimate food needs, place orders with external suppliers, and schedule deliveries.
• Cleanliness and Safety: Maintain cleanliness of cookware, dishes, and cutlery, and ensure a safe working environment to prevent injuries and accidents.

Job Title: Executive Culinary Director

Job Description:

Our Bistro is seeking a skilled and experienced Executive Culinary Director to lead our kitchen team. As a key member of our management team, you will be responsible for controlling and directing the food preparation process, ensuring that all dishes meet the highest standards of quality and presentation.

Key Responsibilities:

• Control and direct the food preparation process.


• Approve and polish dishes before they reach the customer.


• Manage and work closely with other Chefs of all levels.


• Create menu items, recipes and develop dishes ensuring variety and quality.


• Determine food inventory needs, stocking and ordering.


• E nsure the kitchen meets all regulations including sanitary and food safety guidelines.

Benefits:

We offer competitive salary and benefits package, including health insurance, retirement plan, and paid time off.

Requirements:

To succeed in this role, you must have:

• Minimum 5 years of experience as a Head Chef or Executive Chef.


• Proven track record of leading high-performing kitchen teams.


• Excellent culinary skills and knowledge of food safety and sanitation practices.


• Strong leadership and communication skills.


• Ability to work under pressure and meet deadlines.

As a highly skilled and experienced culinary leader, you will be responsible for directing the preparation and presentation of food in a fast-paced kitchen environment.

• Develop and implement menu concepts that meet the highest standards of quality and consistency.
• Collaborate with kitchen staff to create visually appealing dishes that showcase creativity and attention to detail.
• Manage inventory and supplies to ensure efficient use of resources and minimize waste.
• Motivate and train staff to achieve exceptional results and maintain a positive work environment.
• Stay up-to-date with industry trends and developments to continuously improve kitchen operations.

To succeed in this role, you must possess:

• A degree or equivalent in culinary arts or a related field.
• At least 10 years of experience in a senior culinary position in a full-service restaurant or hotel kitchen.
• Strong leadership and communication skills.
• Ability to work effectively under pressure and manage multiple tasks simultaneously.
• Flexibility to work rotating shifts, including weekends and holidays.

This role offers a competitive salary and benefits package, as well as opportunities for career growth and professional development.

We are an equal opportunities employer and welcome applications from qualified candidates who share our commitment to excellence and customer satisfaction.

The role blends culinary artistry with strategic F&B management to deliver exceptional guest experiences that reflect the hotel's services and brand standards. The Director leads menu innovation, maintains the highest levels of food quality and safety, and manages a talented culinary team to consistently exceed guest expectations.

Key Responsibilities:

Culinary Leadership

• Develop and execute innovative, seasonal menus across all outlets.
• Ensure consistency in food quality, presentation, and taste.
• Oversee kitchen operations, food safety, and hygiene compliance.

F&B Operations Management

• Ensure seamless service delivery and guest satisfaction across all touchpoints.
• Monitor and improve service standards, SOPs, and operational workflows.
• Coordinate with other departments to support banquet events, golf events and other ac-hoc members events.

Team Leadership & Development

• Recruit, train, and mentor culinary and F&B service teams.
• Foster a culture of excellence, collaboration, and continuous improvement.
• Conduct performance evaluations and implement development plans.

Financial

• Lead the budgeting process for both culinary and F&B department, ensuring alignment with financial targets.
• Monitor and manage food and beverage costs, as well as labour expenses, within departmental profit and loss (P&L) statements.
• Analyse financial reports to identify cost-control measures and areas.

Strategic Planning & Innovation

• Align F&B strategy with overall hotel goals and brand positioning.
• Stay ahead of industry trends and guest preferences.
• Drive sustainability initiatives in sourcing, waste reduction, and operations.

Qualifications:

• Degree in Culinary Arts, Hospitality Management, or related field
• 8+ years of progressive culinary leadership experience in hospitality industry
• Strong knowledge of global cuisines, dietary trends, and sustainability practices
• Proven ability to lead large teams and manage multi-outlet operations
• Excellent communication, leadership, and organizational skills