工作内容
Our Client is a global hospitality group founded in 2012 for genuine hospitality, travel, and culinary storytelling, the group curates distinctive dining experiences inspired by specific cultures, places, and eras.The Executive Chef (French Cuisine) is a senior leadership role responsible for overseeing culinary operations across multiple outlets. This role drives excellence in food quality, kitchen efficiency, team development, and financial performance.Working closely with Founders and Culinary Directors, the Executive Chef will ensure that each concept delivers consistently high standards while aligning with the company’s vision and core principles.This is a strategic yet hands-on role requiring strong leadership, creativity, and operational discipline.【Responsibilities】1. Culinary Leadership & Quality Control- Oversee all kitchen operations across assigned outlets, ensuring consistency in food quality and presentation- Maintain and elevate culinary standards in line with each restaurant’s concept- Collaborate with Culinary Directors and Founders on menu development and execution- Ensure all dishes meet brand expectations and guest satisfaction benchmarks2. Operations & Compliance- Establish and enforce SOPs across all kitchens, including food preparation, hygiene, and safety standards- Ensure compliance with Singapore food safety and hygiene regulations- Oversee procurement, storage, and handling of ingredients to minimize waste and maintain quality- Drive operational efficiency through process improvements and kitchen optimization3. Team Leadership & Development- Lead, mentor, and develop a team of Head Chefs and senior kitchen leaders- Drive recruitment, onboarding, and retention of culinary talent- Implement structured training programs to enhance skills and career progression- Foster a high-performance, collaborative, and disciplined kitchen culture4. Financial & Cost Management- Take full ownership of kitchen P&L performance, including food cost, labour cost, and overall budget- Monitor and control food costs, wastage, and inventory levels- Ensure accurate forecasting, stock management, and cost reporting- Support revenue growth through menu engineering and operational efficiency5. Strategy & Continuous Improvement- Identify opportunities to improve kitchen productivity, scalability, and consistency- Support new restaurant openings, concept launches, and menu rollouts- Stay updated on culinary trends, supplier markets, and industry best practices- Present regular reports on kitchen performance, costs, and initiatives to senior management