Executive Chef

Key Expectations

• Take overall responsibility for culinary standards, food quality, consistency, operational efficiency and customer satisfaction across all assigned business units.

• Work closely with Management and relevant Heads of Department on business planning, operational strategies, with P&L responsibility where applicable.

• Continuously improve culinary policies across all kitchen operations.

• Ensure consistent execution of food quality across all outlets and business units.

• Identify opportunities to improve productivity and overall business performance.

• Ensure compliance with all applicable food safety and regulatory requirements, including SFA and Halal certification requirements.

• Oversee the investigation, resolution and reporting of food safety incidents, customer complaints and other culinary-related issues in a timely and effective manner.

• Represent the culinary function in management discussions, business reviews, client meetings, food tastings and major events where required.

• Perform any other duties and responsibilities as assigned by Management from time to time.

Culinary & Kitchen Operations

• Provide overall leadership and direction to the entire culinary and kitchen team.
• Oversee the smooth and effective operation of the central kitchens and other business units.
• Establish and maintain consistent culinary standards across all production facilities and assigned food service operations.
• Oversee production planning, manpower deployment, work schedules and kitchen coverage to ensure sufficient resources for daily operations, peak periods, large-scale events and special projects.
• Review kitchen productivity and implement appropriate measures to improve operational efficiency.
• Oversee the procurement of kitchen equipment, smallwares, ingredients and other culinary resources, working closely with Procurement on supplier selection.
• Ensure proper maintenance of kitchen equipment and tools.
• Conduct regular kitchen inspections, operational reviews and food quality assessments to ensure compliance with Company standards.
• Lead and participate in food tastings, product trials and culinary evaluations across the Company's kitchen operations.

Menu Development & Strategy

• Develop and implement the Company's overall culinary direction, menu strategy and product development initiatives in line with business objectives and market trends.

• Create seasonal and operationally executable menus that meet customer expectations and business requirements.

• Continuously review and improve existing menus based on customer feedback, operational feasibility and cost considerations.

• Develop recipes to achieve consistent quality, portion control and food cost objectives.

• Ensure all recipes, specifications, preparation methods and presentation standards are properly documented and communicated to the culinary team.

• Develop new products and culinary concepts to support business growth opportunities.

• Work closely with Sales and Business Development teams to develop customised menus for clients and events.

• Ensure food allergies, dietary requirements and special meal requirements are appropriately identified, communicated and managed.

Culinary Operational Efficiency

• Take an active role in managing and controlling food costs, labour costs, wastage and other culinary-related operating expenses.

• Establish appropriate food cost targets and monitor performance against agreed budgets.

• Identify opportunities to reduce food wastage, improve yield and optimise ingredient utilisation without compromising food quality or food safety.

• Review purchasing specifications, supplier pricing, ingredient quality and alternative products in collaboration with Procurement.

• Implement systems and processes to improve kitchen productivity, production planning and resource utilisation.

• Analyse operational issues and develop practical solutions to improve efficiency and reduce unnecessary costs.

People Leadership

• Lead and coach the culinary team members.
• Establish clear performance expectations and responsibilities/standards for the culinary team.
• Develop structured training for the culinary team.
• Conduct regular performance reviews and provide constructive feedback.
• Identify high-potential team members and develop succession plans to strengthen the Company's culinary leadership pipeline.
• Ensure appropriate manpower planning and deployment across kitchen operations.
• Maintain discipline, teamwork, professionalism and a positive working culture within the culinary team.
• Lead by example and ensure all culinary leaders consistently uphold Company standards and values.
• Conduct regular training on food preparation, recipes, kitchen SOPs, food safety, hygiene, quality control and operational procedures.

Food Safety, Hygiene & Compliance

• Ensure consistently high standards of food safety, hygiene and sanitation across all kitchen and food production operations.
• Ensure compliance with SFA requirements, Halal certification requirements and all other applicable regulatory requirements.
• Establish and maintain appropriate food safety and hygiene procedures throughout from food preparation, to delivery processes.
• Ensure all culinary team members receive adequate training in food safety and food handling practices.
• Ensure food allergies and special dietary requirements are appropriately controlled and communicated throughout the food production process.
• Ensure food safety incidents, customer complaints and non-conformities are immediately highlighted, investigated and resolved with appropriate corrective and preventive actions.
• Work closely with Management and relevant departments during inspections, audits, investigations and regulatory matters.
• Maintain appropriate documentation, records and reporting relating to food safety, hygiene and culinary compliance.

Business & Cross-Functional Collaboration

• Collaborate closely with other departments such as Procurement, Sales, Marketing to achieve overall business objectives.
• Support business development initiatives by providing culinary expertise for tenders, proposals, client presentations, food tastings and events.
• Participate in client meetings and site visits where culinary expertise is required.
• Support the launch of new outlets, catering concepts, menus, projects and business units from a culinary and operational perspective.
• Provide management with recommendations and proposals relating to culinary operations, menu development, manpower, equipment, suppliers and business opportunities.
• Stay informed of industry developments, culinary trends, food technology and market expectations to continuously enhance the Company's culinary offerings.