Executive Chef

2 weeks ago

Central Region, Singapore Private Advertiser Full time $104,000 - $130,878 per year

Job Overview:

The Executive Chef will lead the culinary team at a luxury hotel, ensuring world-class dining experiences that reflect the hotel's brand and standards. This role involves menu creation, kitchen management, and ensuring food quality, safety, and cost control. The Executive Chef will oversee multiple dining outlets, banquet services, and room service, while inspiring and developing the kitchen staff to maintain the highest level of culinary excellence.

Key Responsibilities:

  • Design and implement creative, seasonally inspired menus that reflect current culinary trends, while incorporating local and international flavors.
  • Oversee all culinary operations, including restaurants, banquets, in-room dining, and special events.
  • Ensure consistency in taste, presentation, and quality across all food outlets.
  • Lead, train, and mentor a diverse kitchen team to ensure high performance, creativity, and compliance with hotel standards.
  • Manage kitchen operations efficiently, ensuring timely food preparation and delivery while maintaining HACCP standards.
  • Collaborate with the Food & Beverage Director and other departments to meet operational needs and coordinate special events or private dining.
  • Monitor food costs, portion control, and waste management to ensure budget compliance.
  • Work closely with the purchasing department to source high-quality ingredients at the best prices.
  • Create and manage kitchen budgets, controlling labor costs and food expenses.
  • Interact with guests to receive feedback and tailor offerings to meet their preferences and expectations.
  • Innovate new dining experiences and collaborate with hotel management to enhance overall guest satisfaction.
  • Ensure all special dietary requests and needs are met without compromising quality.
  • Promote the use of locally sourced, sustainable ingredients and align with environmentally friendly practices.
  • Implement eco-conscious initiatives, such as waste reduction and energy-efficient kitchen practices.

Qualifications:

  • Culinary degree from an accredited institution or equivalent experience.
  • 10 years of experience in hospitality, with at least 3 years in a leadership role.
  • Expertise in international cuisine, with a focus on Asian and Western culinary techniques.
  • Strong leadership, creativity, and organizational skills.
  • Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.
  • Excellent communication skills and the ability to lead and inspire a multicultural team.
  • In-depth knowledge of kitchen safety, hygiene regulations, and food cost management.

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