Executive Chef – LAVO

About the role

The Executive Chef will lead the culinary team at LAVO, Marina Bay Sands, shaping Italian‑American menus that reflect the TAO Group brand DNA while delivering premium, high‑volume dining experiences.

Key responsibilities

• Curate and evolve Italian‑American menus, develop seasonal and occasion‑based offerings, and oversee dish development and tastings.
• Maintain strict recipe compliance, costing, and production guidelines to ensure consistency in taste, presentation, and portioning.
• Oversee high‑volume lunch and dinner service, large‑scale buyout events (500+ guests) and future BFS operations (up to 300 guests by 2027).
• Partner with the General Manager on weekly operations, food cost control, yield optimization, menu engineering, and pricing strategy.
• Lead a brigade of approximately 40 chefs, including the Executive Pastry Chef, fostering a disciplined, high‑performance kitchen culture.
• Ensure full compliance with HACCP, ISO standards, and Singapore Food Agency regulations, maintaining hygiene and audit readiness.

Required profile

• Degree or diploma in Culinary Arts or Management.
• Minimum 10 + years of experience, primarily in Italian or Italian‑American cuisine within high‑volume, premium standalone restaurants.
• Proven track record managing large kitchen brigades (30–50 chefs) and executing large‑scale events.
• Strong menu development and culinary innovation capabilities combined with commercial acumen.
• Hands‑on leadership style with the ability to balance creativity and profitability.

Required skills

• Menu development and innovation
• Recipe standardization and costing
• Food cost control and yield optimization
• HACCP compliance
• ISO standards adherence
• Singapore Food Agency (SFA) regulations