Master Culinary Director

3 days ago

Singapore beBeeExecutive Full time $900,000 - $1,200,000
Job Overview:

The Executive Chef is responsible for leading the culinary vision, strategy, and execution across all kitchen operations. This role requires driving innovation, consistency, and excellence in food quality, presentation, and menu development.

Key Responsibilities:
  • Lead a team of skilled chefs in delivering exceptional dining experiences that meet client expectations.
  • Collaborate with R&D and culinary teams to develop and standardize recipes.
  • Oversee the successful implementation of culinary initiatives and strategic projects.
Operational Excellence:
  • Partner with senior leadership to align culinary operations with organizational goals.
  • Establish and maintain high standards for service, quality, and operational performance.
  • Monitor and optimize kitchen efficiency, food cost, and inventory control.
Culinary Team Leadership & Culture:
  • Build, inspire, and lead a high-performing culinary team across multiple units.
  • Develop and implement effective training programs for culinary staff.
  • Foster a collaborative, inclusive, and positive kitchen culture that supports innovation and accountability.
Sourcing & Sustainability:
  • Direct food purchasing and sourcing to ensure alignment with sustainability, nutrition, and cost control objectives.
  • Collaborate with procurement and nutrition teams to maintain recipe databases and scale production as needed.
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.
Health, Safety & Compliance:
  • Ensure full compliance with health, safety, and hygiene protocols.
  • Lead by example in the proper use of equipment, PPE, and food handling procedures.

The ideal candidate will have a minimum of 7-10 years of progressive culinary leadership experience, including Executive Chef responsibilities in multi-unit or high-volume environments. They must possess strong visionary leadership skills, expertise in global cuisines, and financial acumen with the ability to manage budgets and labor metrics.

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