Executive Chef
CRUNCH & CUPS PRIVATE LIMITED
Position Summary
We are seeking an experienced Vietnamese Executive Chef to lead our kitchen operations, drive menu innovation, and oversee the setup of our new restaurant outlet and central kitchen. The successful candidate will have formal Executive Chef certification, specialisation in Asian cuisine, and proven experience in restaurant and central kitchen setup.
Key Responsibilities
Create and develop seasonal menus, source quality ingredients, and ensure creativity and profitability
Oversee all aspects of kitchen operations, including budgeting, ordering, and inventory control
Train, mentor, and manage kitchen staff to ensure effective teamwork
Ensure food safety and hygiene are always kept to the highest standard (SFA compliance)
Ensure all dishes are prepared to the highest standards of taste, presentation, and consistency
Enforce food safety and sanitation regulations
Maintain a clean and organised kitchen meeting SFA standards
Optimise food and labour costs without compromising quality
Lead the setup of the new restaurant outlet, including kitchen layout, equipment selection, and workflow design
Lead the setup and design of the central kitchen to support future multiple outlets
Develop standard operating procedures (SOPs) for both restaurant and central kitchen operations
Stay updated on industry trends and incorporate innovative techniques
Requirements
Requirement
Details
Minimum Education
Certificate Level 2 of VQF (Executive Chef) or equivalent formal culinary qualification
Certifications Required
Executive Chef certification; Professional Asian Cooking certification or equivalent
Years of Experience
Minimum 8 years in professional kitchen environments
Relevant Experience
Minimum 3 years as Executive Chef or Head Chef
Specialisation
Asian cuisine (Vietnamese cuisine expertise strongly preferred)
Setup Experience
Proven experience in restaurant setup and/or central kitchen setup
Singapore Experience
Prior work experience in Singapore F&B industry preferred
Working Days
5.5 days per week (including weekends and public holidays as required)
Working Hours
44 hours per week
Salary & Benefits
Component
Amount
Basic Salary
$10,500 per month
Fixed Monthly Allowance
$500 per month
Total Monthly Salary
$11,000 per month
Benefits
Annual leave: 14 days per year
Medical insurance as per MOM requirements
Sick leave as per Singapore employment law
Employment Type
Full-time
Contract Type: Permanent
Work Pass Required for Foreign Applicants: Employment Pass (EP)
Application Period
Start Date
End Date
[Today's Date]
[Today's Date + 14 days]
Example: 10 June 2026 to 24 June 2026
How to Apply
Interested candidates please submit:
Updated CV/resume
Copies of relevant culinary certifications
Brief description of restaurant/central kitchen setup experience (if any)
Contact Person: Nguyen Thi Le Hang, Director
Email: ***email_hidden***
