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.