Executive Chef

Roles & Responsibilities

Join Hathaway's Culinary Journey at Varel Singapore

Opening Q4 2025 / Q

"We're Brewing Something Big"

From our current home at Capital Tower, Hathaway is preparing to launch its next chapter: Hathaway @ Varel Singapore, a Tribute Portfolio Hotel, located at Selegie Road. This is your opportunity to be part of a pioneering team that will shape the guest experience from day one.

We are seeking passionate individuals with pre-opening experience - or a strong desire to grow with us - as we build something extraordinary.

The Role: Executive Chef

As an Executive Chef, you will be the creative force behind our culinary identity, linking all facets of cuisine and delivering exceptional experiences to guests. You will lead with flair, presence, and originality - showcasing your talents while nurturing those of your team.

You will be expected to:

Culinary Leadership & Innovation

• Design and execute creative, high-quality menus across multiple dining outlets, banquets, and events.
• Ensure consistency in taste, presentation, and quality across all culinary offerings.
• Stay ahead of culinary trends and guest preferences to evolve our offerings with relevance and flair.

Kitchen Operations

• Oversee daily kitchen operations, ensuring cleanliness, safety, and efficiency.
• Establish and enforce food preparation standards and hygiene protocols in line with NEA and international benchmarks.
• Maintain inventory control, equipment upkeep, and waste reduction practices.

Cost Management

• Develop and manage food cost budgets and labour forecasts.
• Monitor purchasing, storage, and usage to optimize costs without compromising quality.
• Partner with suppliers to source premium ingredients at competitive prices.

Team Management & Training

• Recruit, train, and mentor a high-performing culinary team.
• Foster a culture of collaboration, professionalism, and continuous learning.
• Conduct regular performance reviews and training sessions to upskill and motivate the team.

Collaboration & Guest Experience

• Work closely with F&B and marketing teams to craft menus for promotions and events.
• Engage with guests to gather feedback and ensure culinary satisfaction.
• Represent the brand's culinary identity at media and industry events when required.

Job Requirements

We are looking for a visionary leader with:

• Proven experience as an Executive Chef in a large hotel, overseeing high-volume restaurants and banqueting operations.
• Pre-opening and/or renovation experience.
• Strong conceptual design and kitchen planning capabilities.
• Deep interest in hotel operations, with a focus on revenue generation.
• Ability to manage diverse, multicultural teams and engage with local communities.
• High energy and engaging personality.
• Experience in large-scale business hotel environments.
• Solid understanding of restaurant, bar, and event marketing strategies.
• Familiarity with the Asian market.
• Culinary Diploma or Degree from a recognized hospitality institution, or at least 5 years of senior culinary experience in the hotel industry.
• Strategic leadership and sound business judgment.
• Adaptability and a proactive approach to change management.
• Strong team building and people management skills.
• Public relations acumen to promote the hotel's culinary offerings to media and guests.
• Ability to integrate with and contribute to the local community.

Tell employers what skills you have
Recipes
Budgets
Leadership
Ingredients
Quality Control
Hospitality Service
Food Safety
Restaurants
Cooking
Workplace Safety
Food Quality
Cost Management
Purchasing
Sanitation
Inventory Control
Team Management
Banquets
HACCP
Audit
Hospitality

---