Executive Chef

The Executive Chef is responsible for leading and managing the overall operations across MICE and Hotel facilities, supporting multiple outlets and service points within a large-scale hospitality environment. This role ensures consistent food quality, operational efficiency, and compliance with food safety standards. The Executive Chef drives menu innovation, optimizes cost controls, and leads a high-performing culinary team to deliver excellence across all production and distribution channels.

Key Responsibilities

Culinary Operations & Production

• Oversee daily operations of the MICE and Hotel Kitchens, ensuring smooth execution of large-scale food production and distribution.
• Standardize recipes, portioning, and presentation across all outlets to maintain consistency.
• Supervise high-volume production while upholding premium quality standards.
• Coordinate with outlet chefs to align production with service requirements.

Food Safety & Compliance

• Enforce strict adherence to hygiene, sanitation, and food safety standards (HACCP, ISO, and local regulations).
• Ensure compliance with Singapore Food Agency (SFA) requirements and internal audit standards.
• Maintain high QA audit scores and ensure excellence in cleanliness and food safety practices.

Cost Control & Inventory Management

• Monitor and control food costs to meet budgetary targets.
• Implement initiatives to minimize wastage and maximize resource utilization.
• Oversee procurement, stock rotation, and inventory management in line with company policies.

Menu Development & Innovation

• Collaborate with stakeholders to design and enhance menus for multiple outlets.
• Develop seasonal promotions and innovative concepts to drive revenue.
• Stay updated on culinary trends and customer preferences to maintain competitiveness.

Leadership & Team Management

• Lead, train, and mentor the MICE and Hotel Culinary team, providing hands-on guidance during operations.
• Ensure proper staffing levels and effective shift planning.
• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.
• Foster a strong team culture aligned with company values and service excellence.

Administrative & Operational Excellence

• Manage administrative functions including scheduling, reporting, and documentation.
• Ensure compliance with company policies, procedures, and audit requirements.
• Collaborate with front-of-house and other departments to ensure seamless service delivery.
• Perform any other duties as assigned by Management.

Requirements

• Diploma/Degree in Culinary Arts or related field.
• Minimum 8–10 years of relevant experience in large-scale kitchen operations, with at least 5 years in a leadership role.
• Proven track record in leading large-scale culinary teams across luxury 5-star hotels and diverse outlet settings.
• Extensive culinary knowledge spanning Chinese, Asian, and Western cuisine.
• In-depth knowledge of HACCP and food safety regulations.