Executive Chef

The role 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 push 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 conceptualise 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. Requirements Minimal 2-3 years proven experience as Executive Chef, or 3-5 years Chef De Cuisine or Head Chef. Minimal 4-6 years relevant experience in Modern European and Asian cuisine. Completed Basic Food Hygiene course. Proven ability to lead and direct subordinates effectively while positively influencing employee behaviour and performance. Outstanding communication and strong leadership skills. Up-to-date with culinary trends and optimised kitchen processes. Manage and maintain sanitation and hygiene standards. Ability to work well under pressure and balance multiple priorities and assignments. Proficient in English, both written and verbal. Ability to navigate and utilise Microsoft Office Suite programmes (especially Word, Excel, PowerPoint and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery). Must be willing to work during evenings, weekends and public holidays. Why join us? The Hollandse Club is more than just a social destination — it’s a vibrant, inclusive community where people from around the world come together. Joining our team means being part of a dynamic, multicultural environment that values collaboration, creativity, and personal growth, and a truly rewarding and enriching career experience. Here you’ll find a welcoming workplace, offering a competitive remuneration package and a host of exceptional benefits tailored to support your well‑being and professional growth. Procedure If you are keen to join our dynamic team, email your detailed CV and motivation to the attention of the General Manager at Within your application, clearly state your citizenship, your employment eligibility status in Singapore. Only apply for this position if you have the right to work in Singapore. Recent employer references will be required. Incomplete applications will not be taken into consideration. Only shortlisted applicants will be invited for an interview. To those applicants not shortlisted, we extend our appreciation for considering the Hollandse Club as a potential employer. Club Members and their families are excluded from applying for this position. #J-18808-Ljbffr