Executive Chef
COMPASS GROUP (SINGAPORE) PTE. LTD.
Key Responsibilities
1. Culinary Leadership
2. Operational Oversight
3. Team Development & Culture
4. Food Sourcing & Sustainability
5. Client & Customer Engagement
6. Health, Safety & Compliance
Key Qualifications & Skills
Education:
Experience:
Skills:
1. Culinary Leadership
- Lead the culinary vision, direction, and execution across all kitchen operations.
- Drive innovation, consistency, and excellence in food quality, presentation, and menu development.
- Spearhead the development and standardization of recipes in collaboration with R&D and culinary teams.
- Oversee the successful rollout of culinary initiatives and strategic projects.
- Champion food safety, sanitation, and workplace safety standards in coordination with safety leaders.
2. Operational Oversight
- Collaborate with senior leadership to align culinary operations with organizational strategy.
- Set and maintain high standards for service, quality, and operational excellence.
- Lead the culinary team in delivering a superior dining experience that exceeds client and customer expectations.
- Monitor and optimize kitchen performance, food cost, and inventory control.
3. Team Development & Culture
- Build, inspire, and lead a high-performing culinary team across multiple units.
- Lead hiring, onboarding, training, and continuous development for culinary staff.
- Cultivate a collaborative, inclusive, and positive kitchen culture that supports innovation and accountability.
- Mentor and coach team members to promote career growth and skill advancement.
4. Food Sourcing & Sustainability
- Direct food purchasing and sourcing to align with sustainability, nutrition, and cost control goals.
- Partner with procurement and nutrition teams to maintain recipe databases and scale production as needed.
- Ensure ethical sourcing and support initiatives that promote environmental stewardship.
5. Client & Customer Engagement
- Represent the culinary brand in all client and customer-facing interactions with professionalism and hospitality.
- Create engaging and innovative dining experiences that reflect customer preferences and brand identity.
- Solicit and act on feedback to continually improve the culinary program and guest satisfaction.
6. Health, Safety & Compliance
- Ensure full compliance with all regulatory and internal health, safety, and hygiene protocols.
- Lead by example in the proper use of equipment, PPE, and food handling procedures.
- Foster a culture of safety, responsibility, and continuous improvement within the culinary team.
Key Qualifications & Skills
Education:
- Culinary degree from an accredited institution preferred.
- Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred but not required.
Experience:
- Minimum of 7-10 years of progressive culinary leadership experience, including Executive Chef responsibilities in multi-unit or high-volume environments.
- Proven ability to manage complex operations with $20M+ annual volume, including full P&L responsibility.
- Background in concept development, menu innovation, and operational transformation.
- Experience in restaurants, hotels, or hospitality groups with a strong culinary identity.
Skills:
- Visionary leadership with strong execution and operational capabilities.
- Expertise in global cuisines, culinary trends, sustainability practices, and kitchen technologies.
- Financial acumen with the ability to manage budgets, food costs, and labor metrics.
- Excellent interpersonal, communication, and team-building skills.
- Proficiency in tools like Google Workspace or similar platforms for operational oversight.
- Strong presentation skills; confident in engaging stakeholders and representing the brand externally.
- High integrity and discretion with the ability to manage sensitive information.
- Passionate about mentorship, innovation, and creating memorable food experiences.
JOB SUMMARY
Executive Chef
COMPASS GROUP (SINGAPORE) PTE. LTD.
Singapore
12 days ago
N/A
Full-time
Executive Chef