Executive Chef

Responsibilities

• Culinary Operations & Production
• Oversee daily operations of the MICE and Hotel Kitchens, ensuring smooth execution of large-scale food production and distribution.
• Standardize recipes, portioning, and presentation across all outlets to maintain consistency.
• Supervise high-volume production while upholding premium quality standards.
• Coordinate with outlet chefs to align production with service requirements.
• Food Safety & Compliance
• Enforce strict adherence to hygiene, sanitation, and food safety standards (HACCP, ISO, and local regulations).
• Ensure compliance with Singapore Food Agency (SFA) requirements and internal audit standards.
• Maintain high QA audit scores and ensure excellence in cleanliness and food safety practices.
• Cost Control & Inventory Management
• Monitor and control food costs to meet budgetary targets.
• Implement initiatives to minimize wastage and maximize resource utilization.
• Oversee procurement, stock rotation, and inventory management in line with company policies.
• Menu Development & Innovation
• Collaborate with stakeholders to design and enhance menus for multiple outlets.
• Develop seasonal promotions and innovative concepts to drive revenue.
• Stay updated on culinary trends and customer preferences to maintain competitiveness.
• Leadership & Team Management
• Lead, train, and mentor the MICE and Hotel Culinary team, providing hands-on guidance during operations.
• Ensure proper staffing levels and effective shift planning.
• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.
• Foster a strong team culture aligned with company values and service excellence.
• Administrative & Operational Excellence
• Manage administrative functions including scheduling, reporting, and documentation.
• Ensure compliance with company policies, procedures, and audit requirements.
• Collaborate with front-of-house and other departments to ensure seamless service delivery.
• Perform any other duties as assigned by Management.

Requirements

• Diploma/Degree in Culinary Arts or related field.
• Minimum 8-10years of relevant experience in large-scale kitchen operations, with at least 5years in a leadership role.
• Proven track record in leading large-scale culinary teams across luxury 5-star hotels and diverse outlet settings.
• Extensive culinary knowledge spanning Chinese, Asian, and Western cuisine.
• In-depth knowledge of HACCP and food safety regulations.

Additional Information

The Executive Chef is responsible for leading and managing the overall operations across MICE and Hotel facilities, supporting multiple outlets and service points within a large-scale hospitality environment. This role ensures consistent food quality, operational efficiency, and compliance with food safety standards. The Executive Chef drives menu innovation, optimizes cost controls, and leads ahigh-performing culinary team to deliver excellence across all production and distribution channels.

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