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Open nowPosted today

Culinary Event Chef

MyCareersFuture90,627 open roles

Pay
SGD 7,000 – SGD 9,000 a month
Where
Singapore
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Your applicationOpen nowCulinary Event ChefMyCareersFuture · Singapore

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on MyCareersFuture's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

8.5% of postings close within 7 days. Measured by our own scanner across the market. MyCareersFuture postings stay open a median of 7 days.

Share of postings closed within
  1. 1.8%1 day
  2. 4.0%3 days
  3. 8.5%7 days
  4. 15.4%14 days
  5. 34.1%30 days
This job: posted today

MyCareersFuture median: 7 days open

The posting

1. Role Purpose & Summary

The Culinary Events Chef is responsible for planning, preparing, and executing high-quality food offerings for corporate events, special functions, themed dining experiences, and other catering requirements.

The role works closely with the culinary, operations, and events teams to deliver creative menus, ensure smooth event execution, and maintain high standards of food quality, presentation, hygiene, and guest satisfaction.

2. Key Responsibilities & Accountabilities

Event Culinary Planning & Execution

● Plan and execute culinary offerings for corporate events, VIP functions, meetings, themed dining experiences, and special occasions.

● Collaborate with the events and operations teams to understand event requirements, guest profiles, budgets, and dietary preferences.

● Coordinate food preparation, kitchen production schedules, and event setup to ensure timely service.

● Oversee food presentation, portion control, and replenishment during events.

● Support live cooking stations, buffet setups, plated service, and other event dining formats.

● Adapt to last-minute changes in guest numbers, menus, or event requirements.

Menu Development & Innovation

● Develop creative and innovative menus tailored to different event concepts, themes, and client preferences.

● Introduce seasonal ingredients, international cuisines, and contemporary food trends to enhance the dining experience.

● Ensure menus accommodate dietary restrictions, food allergies, and cultural preferences.

● Conduct food tastings and menu trials to maintain consistency in quality, flavour, and presentation.

● Work with the Executive Chef to continuously improve event menus based on client feedback.

Culinary Operations & Quality Control

● Ensure all dishes are prepared according to approved recipes, quality standards, and presentation guidelines.

● Maintain consistency in food quality, taste, freshness, and portion sizes.

● Coordinate with kitchen teams to ensure sufficient manpower, ingredients, and equipment for each event.

● Ensure proper food storage, handling, and preparation in compliance with food safety and hygiene requirements.

● Maintain cleanliness and organisation of kitchen and event preparation areas.

Stakeholder Coordination & Guest Experience

● Work closely with the Events, Front-of-House, and Operations teams to ensure seamless event delivery.

● Participate in pre-event briefings, menu discussions, and post-event reviews.

● Address culinary-related feedback and resolve operational issues promptly.

● Maintain professional standards when interacting with clients, event organisers, and guests.

● Support continuous improvements to enhance overall event dining experiences.

Food Safety & Compliance

● Ensure compliance with Singapore Food Agency (SFA) requirements, workplace safety standards, and company food safety policies.

● Maintain proper food temperature control, hygiene practices, and allergen management.

● Ensure all kitchen equipment and workstations are used safely and maintained appropriately.

● Support internal inspections, food safety audits, and corrective actions where required.

3. Qualifications & Experience

Requirements

● Diploma or certification in Culinary Arts, Professional Cookery, or a related discipline is preferred.

● Minimum 5-8 years of relevant culinary experience, preferably in corporate catering, banqueting, hotels, premium hospitality, or event catering.

● Experience in planning and executing events of varying scales and service formats.

● Strong knowledge of international cuisines, menu planning, food presentation, and modern culinary techniques.

● Good understanding of food costing, inventory management, and kitchen operations.

● Relevant food safety certification in accordance with Singapore regulatory requirements.

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  2. 25 readers review it

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