Executive Chef, SKAI

About the role

The Executive Chef of SKAI Restaurant is responsible for the overall management of the restaurant's culinary operations, including menu planning, recipe development, food preparation, cost control, inventory management, quality assurance and team development. The role works closely with the Food & Beverage team to drive innovation, enhance guest satisfaction and maintain the highest standards of food quality, hygiene, profitability and colleague engagement.

Key responsibilities

• Lead daily kitchen operations and develop creative, seasonal menus aligned with the restaurant's concept
• Ensure dishes meet approved recipes, presentation standards and portion controls, and monitor production to minimize waste
• Maintain adequate stock levels based on forecasted occupancy and conduct regular recipe reviews and menu engineering
• Manage kitchen budgets, food costs, labour costs and inventory, and analyze sales trends and menu performance
• Recruit, coach and mentor the culinary team, run performance reviews, succession planning and training, and handle staffing and leave management
• Gather guest feedback, resolve service recovery issues and work with the Restaurant Management team to improve guest satisfaction
• Maintain food safety, sanitation and hygiene in line with Singapore regulations and Accor standards, including HACCP compliance, and partner with Stewarding and Engineering on kitchen equipment
• Stay up to date on culinary trends, introduce new concepts and seasonal menus, and evaluate processes to improve efficiency

Required profile

• Diploma or degree in Culinary Arts, Hospitality Management or a related discipline
• Minimum 8 to 10 years of progressive culinary leadership experience in luxury hotels or premium standalone restaurants
• Proven experience as Executive Chef or Chef de Cuisine in a high-end contemporary or fine dining setting
• Michelin-starred or award-winning restaurant experience highly preferred
• Strong leadership, commercial acumen and communication skills
• Food Safety Course Level 1 (Basic Food Hygiene Certificate); HACCP knowledge is an advantage

Required skills

• Menu development, menu engineering and cost management
• Proficiency in Microsoft Office and procurement/inventory management systems