Executive Chef(Buffet)

Responsibilities Overall Kitchen Operations Management Oversee all culinary operations for the hot spring hotel's buffet restaurant, ensuring smooth, efficient, and high‐standard daily operations. Lead menu planning, recipe development, and food presentation across multiple cuisines including Chinese, Japanese, and Western ... Maintain high standards of food quality, consistency, and guest satisfaction. 2. Buffet Menu Development & Culinary Innovation Design seasonal, themed, and signature buffet menus tailored to the hotel's guest profile. Introduce creative and wellness‐oriented dishes such as herbal soups, nutritious meals, and spa‐friendly food. Continuously optimize menus to balance quality, cost control, and customer expectations. 3. Food Safety, Hygiene & Compliance Ensure all kitchen practices comply with Singapore SFA food safety requirements 。(The company can provide support for attending the Food Safety Certificate course and examination)Supervise food handling, storage, preparation, and sanitation to maintain Grade A hygiene standards. Conduct regular hygiene checks, safety audits, and staff training programmes. 4. Team Leadership & Training Lead a diverse kitchen brigade including sous chefs, station chefs, pastry chefs, and prep cooks. Provide training on culinary skills, hygiene practices, buffet preparation, and operational standards. Manage staff scheduling, manpower planning, performance evaluation and discipline. 5. Cost Control & Inventory Management Manage food cost, minimise wastage, and oversee purchasing and supplier relationships. Monitor stock levels, ensure proper storage and track inventory for efficient buffet operations. Collaborate with procurement to negotiate ingredient quality and cost. 6. Cross‐Department Coordination Work closely with F&B, operations, spa/wellness departments to support company‐wide initiatives and service alignment. Assist in planning special events, VIP dining, festive menus and corporate functions. Requirements Experience & Professional Skills Minimum 10 years of culinary experience , with 3–5 years in a Head Chef / Executive Chef role . Strong proficiency in Chinese, Japanese and Western cuisines , especially for buffet‐style dining . Proven experience leading large kitchen teams in high‐volume hotel, resort or buffet environments. Solid understanding of SFA food hygiene regulations and best kitchen practices.(The company can provide support for attending the Food Safety Certificate course and examination)2. Leadership & Management Strong team management, communication and coaching abilities. Capable of independently planning, organising and executing kitchen operations. Excellent attention to detail and high operational discipline. 3. Personal Attributes Highly passionate about culinary arts, innovation and hospitality. Calm and efficient under pressure, especially during peak buffet service hours. Strong teamwork spirit and interpersonal skills. 4. Language Able to communicate in English . Mandarin proficiency is an advantage for interacting with staff and suppliers. Why Join Us Attractive Salary & Benefits Competitive salary Includes 13th‐month bonus and comprehensive staff benefits. 2. Unique Working Environment Join one of Singapore's rare hot spring / wellness hotel concepts. Work in a high‐end, comfortable environment with quality guests. 3. High Autonomy for Creativity Full freedom to create menus across multiple cuisines: Chinese, Japanese, Western ... Opportunity to innovate and establish signature dishes for the hotel. 4. Lead a Multi‐Cuisine Buffet Concept Manage a large‐scale buffet restaurant with diverse food offerings. Ideal for chefs who enjoy variety, creativity and international guest interactions. 5. Strong Career Development Clear progression path with professional development support. Work in a supportive, stable and international team. #J-18808-Ljbffr