This role is to lead and elevate our culinary operations across multiple concepts and outlets in Singapore and the region. This role is responsible for driving culinary excellence, innovation, consistency, and profitability while aligning with the brand’s identity and market trends.

Responsibilities

Culinary Leadership and Strategy

Develop and execute the group’s culinary vision and long-term strategy.
Lead menu innovation across all brands, ensuring relevance to Singapore’s diverse and evolving dining landscape.
Establish culinary standards, SOPs, and quality benchmarks across all outlets.

Menu Development and Innovation
Design and refresh menus based on seasonality, customer preferences, and market trends.
Incorporate local and regional influences while maintaining brand identity.
Drive R&D initiatives, including new concepts, limited-time offerings, and collaborations.

Operations and Quality Control
Ensure consistency in food quality, presentation, and taste across all outlets.
Conduct regular kitchen audits and performance reviews.
Work closely with outlet chefs to maintain operational excellence and efficiency.

Team Leadership and Development
Recruit, train, and mentor head chefs and culinary teams.
Build a strong talent pipeline and succession planning framework.
Foster a culture of innovation, discipline, and continuous improvement.

Cost Management and Procurement
Oversee food cost control, budgeting, and wastage management.
Collaborate with procurement teams to source quality ingredients at optimal cost.
Ensure compliance with Singapore food safety and hygiene regulations.

Stakeholder Collaboration
Partner with marketing and branding teams on campaigns, launches, and promotions.
Support business expansion plans, including new outlet openings and regional growth.
Engage with suppliers, partners, and industry stakeholders.

Requirements
Minimum 10 years of culinary experience, with at least 5 years in a senior leadership or group role.
Proven track record managing multiple outlets or brands.
Strong knowledge of Singapore’s F&B landscape and consumer preferences.
Strong leadership, communication, and organizational skills.
Solid financial acumen, including budgeting and cost control.
Familiarity with food safety regulations in Singapore.
Experience in pre-opening projects and concept development.
Regional or international exposure in multi-brand environments.