Executive Chef

As Executive Chef, you will be responsible for the overall culinary operations of the Club — from menu creation to kitchen leadership and cost management. You will inspire and lead your kitchen team, uphold the highest food safety standards, and ensure every dining experience reflects the Club's commitment to quality and member satisfaction. The Executive Chef reports directly to the Director of F&B and Events.

Culinary Operations

• Lead and oversee all kitchen operations across the Club's F&B offerings and events, responsible and accountable for the smooth operations and the highest standard of food quality.
• Plan, develop, and execute menus that balance creativity, quality, and member preferences.
• Ensure consistency in outlet and event food quality, presentation, and portion control.
• Develop and implement kitchen SOPs to maintain high operational standards.
• Ensure full compliance with hygiene, safety, and sanitation requirements in line with NEA and SFA regulations.
• Champion sustainability and waste-reduction initiatives within the kitchen.
• Work closely with the F&B Director to design and deliver special promotions, themed menus, and Club events and Menu Engineering to keep abreast with the market

Customer Experience

• Create exceptional dining experiences for members, guests, and private functions.
• Ensure excellence in taste and presentation of all dishes.
• Review and respond promptly to food-related feedback and complaints, maintaining high levels of member satisfaction.
• Work closely with Director of F&B to elevate the overall dining experience from time to time and pushing the creativity to another level.

Financial & Business Performance

• Responsible and accountable for the yearly and monthly sales/ performance achievements set by the Management
• Manage food purchasing, inventory, and supplier relationships to achieve quality and cost targets.
• Monitor and control kitchen budgets, cost of goods, and labour efficiency.
• Analyze financial performance and identify opportunities for cost-effectiveness and profitability.
• Develop and execute business plans to optimize sales and market potential.
• Monitor daily sales and take prompt corrective actions to achieve budgeted sales and performance targets when necessary.
• Proactively manage food cost, operating expenses, and payroll according to the seasonality and business level

Marketing

• Collaborate closely with the Director of F&B and Event Manager to conceptualize and execute creative events that highlight the Club's culinary offerings.
• Provide strategic input to align menu design, presentation, and food concepts with marketing campaigns and seasonal promotions.
• Support the marketing team with content ideas, food styling, and chef features for social media, newsletters, and member communications.
• Participate in promotional activities and media events to represent the Club's culinary identity and reinforce the brand's premium positioning.
• Work proactively to identify market trends, guest preferences, and competitor activities, using these insights to enhance menu innovation and event engagement

Team Leadership & Development

• Build and develop a talented and diverse kitchen team.
• Set clear KPIs, delegate responsibilities effectively, and foster a culture of accountability and continuous improvement.
• Conduct regular performance reviews to identify strengths, address development needs, and support career growth.
• Motivate and inspire the team through strong leadership, regular communication, and recognition of achievements.
• Build and maintain a positive and collaborative working environment with high team morale.
• Attend weekly and monthly F&B and Events meetings, and prepare the agenda for the monthly food improvement plan.

Job Type: Full-time

Benefits:

• Additional leave
• Employee discount
• Food provided
• Free parking
• Professional development

Education:

• Bachelor's or equivalent (Preferred)

Work Location: In person