67 Culinary Director jobs in Singapore

Culinary Excellence: Lead the Kitchen

We are seeking an exceptional Chef de Cuisine to oversee our culinary operations, ensuring that every dish meets the highest standards of quality and presentation. The ideal candidate will possess a passion for innovation, creativity, and attention to detail.

• Key Responsibilities:

• • Design menus that showcase your expertise and creativity, driving customer satisfaction and loyalty

• • Foster a collaborative kitchen environment, promoting teamwork and open communication among staff members

• • Manage inventory levels, maintain high standards of cleanliness, health, and safety, and ensure compliance with regulations

• • Develop new recipes and menu items, staying ahead of industry trends and competitor activity

• • Lead by example, demonstrating excellent leadership qualities, effective communication skills, and a strong work ethic

Requirements:

• • Proven track record in a similar position, with 5+ years of experience in culinary leadership

• • In-depth knowledge of food principles, best practices, and industry trends

• • Excellent communication and interpersonal skills, with the ability to inspire and motivate team members

• • Ability to thrive in a fast-paced, dynamic environment, with a strong focus on quality and customer satisfaction

• • Creativity, innovative thinking, and a passion for continuous improvement

We are seeking a highly skilled and experienced Executive Chef to lead our culinary team.

• Job Description:
• Staff Management: Train, retrain, and supervise front-of-house and back-of-house teams, ensuring staff adhere to standard operating procedures.
• Customer Service: Deliver high levels of customer satisfaction through attentive service, addressing complaints and feedback effectively.
• Budgeting and Cost Control: Analyze sales trends, adjust strategies to improve profitability, manage labor costs, food costs, and overhead to maximize profitability while maintaining quality service.
• Operations Management: Oversee daily operations to ensure the restaurant runs smoothly, managing inventory, supplies, and equipment, as well as ensuring compliance with health and safety regulations.
• Menu Planning and Development: Collaborate with management to design and update the menu, considering customer preferences, seasonal availability, and cost considerations.
• Quality Control: Monitor food quality, presentation, and service standards to ensure they meet expectations and regulations.
• Team Building: Foster a positive work environment that encourages teamwork and enhances employee morale, retention, and performance.
• Reporting: Prepare reports on sales, expenses, staff performance.

Required Skills and Qualifications
• Minimum 3 years of experience as an outlet in charge, possessing higher culinary skills (including Chinese wok skills) in a full-service restaurant.
• Strong leadership, communication, and organizational skills, along with a passion for the hospitality industry.
• Reliable, punctual, responsible, enthusiastic, and positive-thinking.
• Able to work long hours and thrive in fast-paced environments.
• No overtime pay or offset for overtime.

Benefits
• Medical and insurance
• Staff discount
• Good career development
• Staff meals provided

The ideal candidate for this role will oversee the kitchen team, ensuring that all meals are prepared according to high standards of quality and safety.

• Culinary professionals with experience in managing a kitchen team will excel in this position.
• A strong background in food preparation, cooking techniques, and presentation is necessary.
• This role requires effective leadership skills, with the ability to motivate and guide team members towards achieving common goals.

• Lead a team of experienced chefs to prepare menus, manage inventory, and control food costs.
• Develop new recipes and menus to enhance customer satisfaction and increase revenue.
• Collaborate with other departments to ensure seamless execution of kitchen operations.
• Implement quality control measures to maintain high standards of food quality and presentation.

• Schedule production to meet peak demands while maintaining efficiency and productivity.
• Maintain a clean and organized workspace, adhering to health and safety regulations.
• Foster an environment of continuous improvement, encouraging innovation and creativity within the team.
• Monitor food waste and optimize inventory levels to minimize costs.

Our esteemed establishment is seeking an accomplished Culinary Director to spearhead the development of our culinary offerings.

This pivotal role demands a visionary and innovative leader who can foster a culture of inclusivity, creativity, and excellence within the kitchen team.

The successful candidate will possess extensive experience in all-day dining and cafe operations, with a proven track record of menu design, inventory control, and kitchen SOP development.

A strong advocate for mentorship and community service, they will lead by example, empowering a diverse culinary team to deliver exceptional results while upholding the highest standards of food safety and quality.

Prioritizing employee growth and development, this individual will champion a respectful, inclusive, and engaging work environment that promotes collaboration and camaraderie among team members.

Key Responsibilities:

• Design and develop menus that showcase creativity, nutritional balance, and inclusivity.
• Ensure consistency in food quality, presentation, and portioning across all service periods.
• Develop and enforce kitchen SOPs to optimize efficiency and consistency.
• Foster a dynamic and supportive work environment that encourages innovation and continuous improvement.

In addition to their technical expertise, the ideal candidate will possess exceptional interpersonal skills, a passion for building a positive team culture, and a deep commitment to delivering exceptional customer experiences.

To excel in this role, applicants should demonstrate:

• Diploma or Degree in Culinary Arts, Food & Beverage Management, or equivalent.
• Food Hygiene Officer Certification (compulsory).
• Strong communication and interpersonal skills.
• Proven experience as an Executive Chef or Senior Sous Chef in a standalone restaurant, cafe, or similar setting.
• Strong understanding of all-day dining and cafe operations.

Executive Chef

• Oversee daily kitchen operations to ensure all dishes meet quality standards.
• Supervise and mentor team members to foster a positive work environment.
• Develop new recipes to enhance menu variety and quality.
• Conduct regular kitchen checks to maintain high hygiene and safety standards.
• Manage staff leave, scheduling, and labor costs effectively.
• Maintain kitchen equipment in good working condition and arrange for repairs when necessary.
• Ensure compliance with HACCP and 5S protocols.

• At least 6 years of experience in Chinese cuisine.
• Proven leadership and management skills.
• Specialized knowledge in Chinese cuisine and nutritional cooking.
• Excellent time management and multitasking abilities.
• Good organizational and leadership skills.

Cooking

Management

Leadership

Inventory Management

Time Management

Cost Control

HACCP

Scheduling

Workplace Safety

Budgeting

Recipes

5S

Job Title: Culinary Director

At the forefront of our culinary operations is an exceptional individual who will oversee the entire kitchen process.

• Oversee a team of skilled chefs and kitchen staff to ensure seamless daily operations.
• Identify and recruit top talent to meet the demands of our growing business.
• Develop, implement, and maintain strict food safety protocols and SOPs across all outlets.
• Maintain superior food quality through regular inspections, training programs, and high standards.
• Ensure clean and organized kitchens within each outlet.
• Develop innovative dishes catering to diverse tastes and preferences.

• Strong leadership and team management skills.
• Extensive experience in menu planning, recipe development, and inventory management.
• Familiarity with HACCP principles and SOPs.
• Excellent communication and problem-solving skills.
• Degree or diploma in Culinary Arts or related field.

• Certificate in Food Safety and Handling.
• Experience in restaurant management or similar roles.
• Familiarity with Singapore's F&B industry.

EXECUTIVE CULINARY LEADER

We are seeking a skilled and experienced Executive Culinary Leader to join our team. In this key role, you will be responsible for developing and implementing innovative menus that showcase your culinary expertise.

Key Responsibilities:

• Develop unique and cuisine-appropriate menus that exceed customer expectations
• Collaborate with management to set menu pricing and drive revenue growth
• Stay up-to-date on the latest trends in the restaurant industry to inform menu decisions
• Maintain a clean and safe kitchen environment that meets or exceeds health code regulations
• Oversee inventory management and purchasing to ensure efficient supply chain operations
• Hire, train, and supervise kitchen staff to deliver exceptional service
• Direct and support kitchen staff in meal preparation, plating, and delivery
• Identify and implement new culinary techniques to enhance menu offerings
• Prepare meals and provide prep support as needed

Tell us about your skills!

• Recipes
• Aesthetics
• Leadership
• Ingredients
• Quality Control
• Food Safety
• Restaurants
• Cooking
• Food Quality
• Inventory
• Purchasing
• Sanitation
• Compliance
• Directing
• Catering
• Food Service

The Culinary Director will oversee the food preparation and cooking operations. They will determine production schedules and staff requirements to ensure timely delivery of catering services.

• Estimate quantities and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop menus, taking into account seasonal availability of ingredients and likely number of customers.
• Demonstrate new cooking techniques and equipment to staff.

The ideal candidate should have extensive experience in cooking (Chinese & Western Cuisine) and managing a culinary team in a catering operation.

They should also possess a degree from a reputable culinary institution, excellent sense of taste, and creativity in food presentation.

• Ensure efficient operations and adherence to standard operating procedures.
• Oversee the cleanliness and maintenance of the kitchen and kitchen equipment.

• Delegation: Assign tasks using needs analysis, individual skills assessment, objective setting, and communication.
• Organization: Demonstrate ability to prioritize needs and manage resources effectively.
• Performance management, supervisory: Relate to, communicate with, and motivate employees to sustain high performance and quality levels.

Culinary Director

The successful candidate will be responsible for managing the kitchen team, ensuring high-quality food preparation and production, and implementing menus that delight our guests.

This role oversees daily kitchen operations, including food preparation, inventory management, and equipment maintenance. The ideal candidate will have a strong understanding of international cuisines and dietary requirements.

A leading hospitality group seeks an experienced culinary professional to lead our Italian restaurant team.

This position requires excellent communication and organizational skills, as well as the ability to manage diverse teams and foster a culture of excellence.

Key Responsibilities:

• Oversee daily kitchen operations, including food preparation, inventory management, and equipment maintenance.
• E nsure compliance with hygiene, safety, and sanitation standards.
• Monitor food costs and minimize waste through efficient stock management.
• Respond to guest feedback and interact with guests to personalize service.
• Recruit, train, and manage a team of chefs, cooks, and kitchen staff.
• Foster a culture of excellence, teamwork, and continuous improvement.
• Conduct regular performance reviews and provide coaching.
• Manage kitchen budgets, supplier relationships, and procurement.
• Prepare reports on kitchen performance, food costs, and staff productivity.

Qualifications:

• Experience in hospitality.
• Proven leadership in managing diverse culinary teams.
• Strong knowledge of international cuisines and dietary requirements.
• Excellent communication and organizational skills.
• Ability to remain calm and professional under pressure.