640 Culinary Director jobs in Singapore

We are seeking a highly skilled and creative Culinary Director to lead our kitchen operations, drive menu innovation, and oversee food quality and hygiene standards.

• Daily Kitchen Operations:
• Manage kitchen teams to ensure consistent food quality and hygiene standards.
• Develop menus that align with our brand's vision and customer preferences.
• Culinary Innovation:
• Drive menu development and R&D for cafes, corporate events, and seasonal offerings.
• Collaborate with other departments to develop innovative culinary concepts.
• Leadership and Team Management:
• Mentor, train, and develop kitchen staff to enhance their skills and performance.
• Foster a positive and productive team culture that promotes excellence in food preparation and presentation.
• Food Quality and Safety:
• Ensure compliance with food safety regulations and maintain high standards of food quality.
• Monitor and report on food costs, wastage, product performance, and customer feedback.

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.

• High school diploma or GED; 5 years' experience in the culinary, food and beverage, or related professional area.

We are seeking a talented and experienced Executive Chef to lead our culinary team. As a key member of our management team, the successful candidate will be responsible for developing and implementing innovative menu concepts, managing kitchen operations, and ensuring exceptional food quality.

• Develop and curate menus that showcase seasonal ingredients and creative flavor combinations
• Lead and manage a high-performing kitchen team, including training, scheduling, and performance evaluation
• Maintain high standards of food safety, hygiene, and presentation
• Collaborate with suppliers to source fresh, sustainable ingredients and optimize inventory control
• Analyze sales data and customer feedback to inform menu decisions and drive business growth

• Proven track record as an Executive Chef or Senior Kitchen Manager in a high-volume restaurant or hospitality environment
• Exceptional leadership and communication skills, with experience motivating and guiding teams
• Detailed knowledge of kitchen operations, including menu planning, inventory management, and cost control
• Ability to work under pressure, prioritize tasks, and maintain a calm demeanor in fast-paced environments
• Passion for delivering exceptional guest experiences and driving business results

• Competitive salary and bonus structure
• Opportunities for professional growth and development
• A dynamic and supportive work environment
• Comprehensive benefits package, including health insurance, retirement plan, and paid time off

We are committed to creating a positive and inclusive workplace culture that values diversity, equity, and inclusion. Our organization is dedicated to making a positive impact in the community through sustainable practices and social responsibility initiatives.

This high-profile role involves overseeing the culinary operation, maintaining stringent food safety and quality standards, and driving innovation in menu development and presentation.

• Define a compelling culinary identity that balances accessibility with fine dining sophistication.
• Develop seasonal menus and signature dishes that showcase creativity and flair.
• Ensure consistency in flavour, presentation, and portioning across all meal periods and service styles.

• Monitor daily food preparation and portion control to minimize waste and optimize yield.
• Maintain accurate inventory records and conduct regular stock audits to ensure efficient use of resources.
• Collaborate with procurement to source premium ingredients while maintaining cost efficiency.

• Enforce strict adherence to hygiene protocols, adhering to relevant regulations and guidelines.
• Conduct regular inspections of food storage, prep areas, and equipment to ensure cleanliness and compliance.

• Personally oversee peak service periods to ensure seamless execution and exceptional guest satisfaction.
• Partner with restaurant leadership to align kitchen output with service pacing and guest personalisation.

• Maintain accurate records of kitchen operations, hygiene checklists, and operational SOPs.
• Ensure adherence to brand/operating standards and regulatory requirements.

• Recruit, train, and mentor a high-performing culinary team, focusing on technique, discipline, and creativity.
• Implement structured training programs on fine dining standards, plating aesthetics, and equipment usage.

Culinary Leader

We are seeking a highly skilled Culinary Leader to develop and implement culinary strategies for multiple outlets. This individual will be responsible for creating and standardizing menus across outlets, ensuring consistency in flavor, presentation, and quality.

The ideal candidate will oversee the creation of seasonal, promotional, and event-specific menus to attract customers and increase revenue. They will also ensure uniformity in food preparation, portion sizes, and presentation across all locations.

A key aspect of this role is maintaining high standards of food safety, sanitation, and hygiene at all outlets. The successful candidate will monitor food costs, waste, and portion control across locations to optimize resources and reduce wastage.

Key Responsibilities:

• Develop and implement culinary strategies for multiple outlets.
• Create and standardize menus across outlets.
• Oversee the creation of seasonal, promotional, and event-specific menus.
• Maintain high standards of food safety, sanitation, and hygiene.
• Monitor food costs, waste, and portion control.

To be successful in this role, you will need:

Essential Skills:

• Recipe development and menu planning.
• Leadership and team management.
• Quality control and assurance.
• Fresh produce procurement and inventory management.

Bonus Points:

• Degree in Hospitality or related field.
• Proven track record of success in culinary leadership roles.
• Strong knowledge of food trends and seasonal ingredients.

In return for your expertise, we offer:

Competitive Package:

• Competitive salary and benefits package.
• Opportunities for career advancement and skill development.

Dynamic Work Environment:

We offer a dynamic and supportive work environment that fosters growth and collaboration.

Our esteemed organization seeks a highly skilled and experienced Executive Chef to lead our culinary team. As an integral part of our kitchen operations, you will be responsible for preparing and cooking a diverse range of dishes to meet the highest standards of quality and presentation.

1. Establish efficient kitchen procedures, ensuring seamless day-to-day operations and maintaining a clean and organized environment.
2. Direct and supervise a team of cooks, providing guidance and support to ensure excellent food preparation and presentation.
3. Develop and implement menus that cater to various client preferences and dietary needs, while adhering to health and safety guidelines.
4. Coordinate with suppliers to source high-quality ingredients, ensuring timely delivery and minimizing waste.

• At least 2 years' experience in western cuisine, preferably in a fast-paced kitchen environment.
• Proven track record of menu planning, inventory management, and team leadership.
• Knowledge of good hygiene practices, adhering to local regulations and industry standards.
• Willingness to work long hours and overtime when required, prioritizing customer satisfaction and business goals.

As an Executive Chef with our organization, you can expect:

• A competitive salary and benefits package.
• Ongoing training and professional development opportunities.
• A dynamic and supportive work environment.

If you are a motivated and experienced chef looking for a new challenge, please submit your application.

The executive chef is the head of all culinary activities for a restaurant, overseeing kitchen operations and leading a team of personnel to achieve quality standards.

• Plan and direct food preparation and culinary activities with expertise in North Indian and South Indian cuisine.
• Create menus that meet quality standards, modifying existing ones as needed.
• Estimate food requirements and manage costs effectively.
• Supervise kitchen staff's activities and ensure promptness, freshness and quality of dishes.
• Implement hygiene policies and maintain equipment cleanliness.
• Perform administrative tasks including stock management and purchase orders.
• Design new recipes and plan menus with attention to plate presentation.
• Manage food consumption expectations and organize preparation accordingly.

Candidates should possess strong leadership skills, proficiency in Microsoft Excel and Word, and experience with inventory management, purchasing, and food safety.

We seek a highly skilled and ambitious culinary expert to spearhead our kitchen operations.

Key Responsibilities:

• Elevate the culinary experience for our customers by developing innovative menu items that meet their expectations
• Work closely with management to drive revenue growth and optimize sales forecasts
• Oversee kitchen operations, ensuring efficient inventory control and cost-effective food preparation
• Motivate and lead kitchen staff to deliver exceptional service and promote a positive work environment
• Manage human resources, including recruitment, training, and employee development

Requirements:

• Extensive knowledge of food and beverage principles, practices, and trends
• Proven human resources management skills
• Familiarity with ordering and inventory systems
• Awareness of best practices in food safety and quality control
• Effective communication and presentation skills

Benefits:

• Opportunity to develop leadership skills and take charge of a high-performing team
• Chance to innovate and improve the culinary experience for our customers
• Competitive compensation package
• Professional growth and development opportunities

Key Responsibilities:

• Plan and implement strategies to improve guest and employee satisfaction while maximizing financial performance.
• Lead kitchen operations to ensure a consistent, high-quality product is produced.

The Culinary Director is accountable for the overall success of daily kitchen operations. He/she must guide and develop staff, including direct reports, to achieve culinary standards.

CORE WORK ACTIVITIES:

• Leading Kitchen Operations for Property
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Additional responsibilities include:

• Providing information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.
• Analysing information and evaluating results to choose the best solution and solve problems.

The successful candidate will be responsible for ensuring exceptional customer service, managing human resource activities, and maintaining culinary standards.

Key skills required for this position include:

• Menu development
• Restaurants
• Cooking
• Composition
• Property management
• Exceptional customer service
• Sanitation
• Banquets
• Budgeting
• Decision making
• Performance appraisal
• Catering
• Hospitality