Executive Chef

About the role

The Executive Chef is responsible for the culinary operations of the Novotel Singapore on Stevens, a 254-room lifestyle hotel with seven dining outlets, four restaurants and bars, and a tennis court, gym and meeting spaces. The role covers business performance, kitchen operations, food quality and safety, and team leadership.

Key responsibilities

• Set and monitor periodic budgets and forecasts, analyze monthly P&L and reports, and recommend corrective actions
• Take part in management meetings and contribute to annual departmental business planning
• Develop and update departmental SOP manuals to comply with hotel policies, standards and municipal regulations
• Work with the Senior Culinary team to create new menus and products with accurate costing, and supervise them to control food costs
• Plan and run food promotions, coordinate with the Executive Steward on kitchen cleanliness, and enforce HACCP food safety standards
• Monitor food quality across outlets and banquets, and track market trends, competitor menus and customer preferences to find new menu opportunities
• Complete departmental reports, schedules, recipes, menus and food presentation documentation on time
• Motivate, coach and discipline team members, run performance reviews, design training programs and prepare weekly schedules
• Hold monthly departmental meetings and build good working relationships with other departments