332 Executive Chef jobs in Singapore

Responsibilities includes:

-Manage the daily operations of the kitchen to ensure it runs smoothly and efficiently.

-Maintain a clean, organized, and sanitary kitchen environment in compliance with health and safety regulations.

-Design, update, and standardize seasonal menus that align with the restaurant's concept and quality standards.

-Manage the kitchen budget, which includes food and labor costs.

-Monitor food inventory, place orders, and control costs.

-Ensure all kitchen activities comply with food safety and sanitation regulations.

Requirements:

At least 2 year(s) of working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure.

Excellent leadership and management

Ability to delegate tasks.

The ideal candidate will be responsible for managing the kitchen, ensuring food is prepared to a high standard and presented in an appealing manner. They must have excellent time management skills and be able to work efficiently under pressure.

To succeed in this role, you should possess up-to-date knowledge of cooking techniques and recipes. Familiarity with sanitation regulations is also essential. The successful candidate will be required to work in a fast-paced environment, stand for extended periods and be willing to work late, weekends and public holidays.

Key responsibilities include setting up the kitchen with cooking utensils and equipment, following established procedures and gathering all necessary ingredients. You must be able to cook food in a timely manner and have hands-on experience with various kitchen equipment.

Roles & Responsibilities

• can work on public holidays
• can work between different shops
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff's workload and compensations
• Maintain records of payroll and attendance
• Comply with sanitation regulations and safety standards

The Executive Chef is responsible for leading all kitchen operations, menu planning, food preparation, quality control, and kitchen staff management in a catering environment. The role ensures consistent food quality, cost control, and compliance with food safety standards while delivering exceptional culinary experiences for clients and guests.

Responsibilities:

• Menu Development & Planning
• Food Preparation & Quality Control
• Kitchen Management
• Cost Control & Inventory Management
• Food Safety & Hygiene Compliance
• Event Coordination

Job Requirements:

• Diploma or Degree in Culinary Arts / Hotel Management or equivalent.
• Minimum 3 years of culinary experience
• Strong knowledge of multi-cuisine cooking, particularly Indian
• Excellent leadership, communication, and team management skills.
• Proficiency in menu costing, inventory control, and food costing analysis.

We are seeking an experienced Executive Chef to lead our central kitchen operations focused on the large-scale production of Sichuan-style sauces. The successful candidate will be responsible for overseeing day-to-day kitchen management, ensuring product consistency, and maintaining compliance with food safety and hygiene regulations.

Key Responsibilities:

• Manage overall operations of the central kitchen specializing in Sichuan sauce production.
• Lead recipe development and ensure consistent taste, texture, and quality of products.
• Supervise and train kitchen staff to meet production and hygiene standards.
• Monitor inventory, control food costs, and optimize production processes.
• Ensure strict adherence to food safety and SFA/HACCP regulations.
• Collaborate with management to improve kitchen efficiency and product development.

• Minimum 8 years of experience in kitchen or central production management, preferably in Sichuan cuisine or sauce manufacturing.
• Strong expertise in traditional and modern Sichuan cooking techniques, including ingredient handling and preservation methods.
• Proven leadership and team management abilities in a high-volume production setting.
• In-depth understanding of food safety and hygiene practices.
• Good communication skills and ability to work under pressure.s.

Overview
JUMBO GROUP OF RESTAURANTS PTE. LTD.
Executive Chef
MCF-
J'FORTE, 26 TAI SENG STREET
Permanent, Full Time
Executive
5 years exp
F&B
Salary: $6,000 to $8,500 Monthly
Posted 19 Aug 2025 • Closed on 18 Sep 2025
Responsibilities
Responsibilities not provided in the listing.
Qualifications
5 years exp
Executive role in F&B
Note
Location: J"FORTE, 26 TAI SENG STREET
#J-18808-Ljbffr

Location and Schedule
Location(s): CBD area, Esplanade MRT, Downtown MRT
Working Days: 6 days/week
Working Hours: 11am to 11pm (2 hours break)
Responsibilities
Menu planning, inventory management, and ordering supplies.
Ensure consistency in the food preparation and presentation.
Maintain a clean and hygienic kitchen environment, adhering to all food safety and sanitation guidelines.
Oversee inventory, stock control, and ordering, ensuring that supplies are used efficiently to minimize waste.
Ensure that the kitchen complies with all health and safety regulations.
Requirements
Ability to stay calm under pressure and solve issues quickly and effectively.
Able to work in a fast-paced environment.
Benefits
Product Trainings
Incentives & Allowance
Annual Leave
Medical Benefits
Dental Benefits
Staff meals
#J-18808-Ljbffr

Responsible for food preparation and cooking to standard operating procedures.
Ensure smooth operations and allocation of duties within the kitchen.
Ensure that all orders are fulfilled in a timely manner and to expected standards.
Attend to kitchen-related duties stock- checking and inventory and ordering.
Ensure good hygiene and housekeeping standards within the kitchen.
Ensure food is stored, prepare and presented in a safe and hygiene manner.
Uphold high standards of food quality to ensure customer satisfaction.
Train and guide junior kitchen staff; foster a positive and professional team culture.
Work closely with management to improve kitchen efficiency and implement new menu items or promotions.
Willingness to work night shift and split shift.
Willingness to work extra hours or weekend if needed.
#J-18808-Ljbffr

The Executive Chef is responsible for leading all kitchen operations, menu planning, food preparation, quality control, and kitchen staff management in a catering environment. The role ensures consistent food quality, cost control, and compliance with food safety standards while delivering exceptional culinary experiences for clients and guests.
Responsibilities
Menu Development & Planning
Food Preparation & Quality Control
Kitchen Management
Cost Control & Inventory Management
Food Safety & Hygiene Compliance
Event Coordination
Job Requirements
Diploma or Degree in Culinary Arts / Hotel Management or equivalent.
Minimum 3
years
of culinary experience
Strong knowledge of multi-cuisine cooking, particularly Indian
Excellent leadership, communication, and team management skills.
Proficiency in menu costing, inventory control, and food costing analysis.
#J-18808-Ljbffr