AL MIZAN SPICE HOUSE PTE. LTD. Hiring! Full Time EXECUTIVE CHEF in East Region (Singapore), Earn up to SGD 13,500 - Ricebowl

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building ahigh-performing kitchen culture that delivers consistent, world-class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

• Define and execute the overall culinary vision and standards across all outlets.
• Develop signature menus, concepts, and culinary identities aligned with brand positioning.
• Ensure consistency in taste, presentation, and quality across all locations.
• Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

• Oversee kitchen operations across multiple outlets or business units.
• Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.
• Monitor performance metrics including food cost, wastage, and productivity.
• Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

• Take full ownership of kitchen P&L performance.
• Optimize food costing, supplier negotiations, and inventory management.
• Implement cost-control strategies without compromising quality.
• Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

• Recruit, train, and develop Head Chefs and kitchen leadership teams.
• Build a strong leadership pipeline within the culinary division.
• Set performance standards and conduct regular evaluations.
• Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

• Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).
• Maintain the highest hygiene, safety, and operational standards across all kitchens.
• Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

• Collaborate with senior management on expansion plans and new outlet launches.
• Lead menu strategy for new concepts, seasonal campaigns, and special events.
• Analyze market trends, competitor activity, and customer preferences.
• Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

• Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.
• Strong expertise in kitchen management, menu engineering, and financial control.
• Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].
• Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).
• Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.
• Exceptional leadership, communication, and organizational skills.
• Strong business acumen with the ability to manage budgets and drive profitability.
• Ability to thrive in a fast-paced, multi-location environment.

Why Join Us

• Leadership role with strategic influence across the organization.
• Opportunity to shape and grow a strong culinary brand.
• Competitive salary with performance-based incentives.
• Career growth within a rapidly expanding organization.
• Work with a dynamic and innovative leadership team.

Additional Information

• Working Hours: Flexible, including weekends and public holidays.
• Work Environment: High-level leadership role overseeing multiple fast-paced kitchen operations and flagship projects.