The posting
Culinary Leadership & Concept Development
- Lead the creation and execution of innovative and high-quality Western and Asian menus
- Develop seasonal menus, promotional offerings, and new dining concepts aligned with the brand
- Ensure consistency, quality, and presentation standards across all dishes
- Stay updated on market trends, customer preferences, and competitor offerings
- Introduce creative fusion concepts and modern culinary techniques where appropriate
Kitchen Operations
- Oversee daily kitchen operations to ensure smooth service and high performance
- Maintain strict food quality, hygiene, and safety standards
- Manage inventory, food costing, purchasing, and supplier sourcing
- Minimise wastage and optimise kitchen efficiency and productivity
- Ensure proper kitchen maintenance and compliance with operational standards
- Collaborate with sales and operations teams to curate menus for events, catering, and special occasions
- Ensure seamless execution and exceptional guest satisfaction for all events and dining experiences
- Support business growth initiatives through creative menu planning and operational excellence
Team Leadership & Development
- Lead, mentor, and develop the kitchen team, including Sous Chefs and line cooks
- Conduct training on cooking techniques, product knowledge, food presentation, and kitchen standards
- Foster a positive, disciplined, and high-performance kitchen culture
- Encourage teamwork, creativity, and continuous improvement within the team
- People & Performance Management
- Oversee manpower planning, staff scheduling, and labour cost control
- Conduct performance evaluations and support employee development and career progression
- Work closely with HR on recruitment, onboarding, training, and staff engagement initiatives
Requirements
- Minimum 5–10 years of relevant culinary experience in Western and Asian cuisine, with at least 2–3 years in a leadership role
- Strong expertise in Western and Asian culinary techniques, ingredients, and kitchen operations
- Proven experience in menu development, food costing, and kitchen management
- Strong leadership, communication, and organisational skills
- Ability to thrive in a fast-paced, high-standard dining environment
- Creative mindset with a passion for delivering exceptional dining experiences



