Executive Chef

PHOENIX OPCO PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A luxury hotel in Singapore is seeking a skilled chef to lead its kitchen brigade for its exciting opening in 2024. The ideal candidate will have over five years of experience in the field and a strong culinary background, including a certificate from a culinary institution and certifications in food safety. This role includes managing kitchen operations, creating innovative menus, and ensuring high-quality food across all hotel outlets. Competitive salary packages and development opportunities await.

Benefits

Market leading salary packages

Development and growth opportunities

Training from global hospitality leaders

Work-life balance commitment

Qualifications

• 5+ years relevant experience as a chef.
• 1+ year in a supervisory capacity.

Responsibilities

• Lead the kitchen brigade and ensure ongoing development of Team Members.
• Create menus that meet and exceed customers’ needs.
• Manage department operations including budgeting and forecasting.

Skills

Leadership

Menu creation

Customer relations

Pressure management

Adaptability

Education

Certificate from a recognized culinary institution

Certified in Food Handling and HACCP

Job description

Are you an experienced player within the Singapore hospitality landscape?

Looking to take your impressive career to the next level, in Singapore’s latest and greatest F&B driven luxury Hotel?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our companies history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the worlds leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore in 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates
• Unrivalled opportunities for development and growth
• Training and coaching from leading names in global hospitality leadership
• A commitment to employees that work-life balance being paramount to a successfully performing team

Responsibility

• Lead of the kitchen brigade and ensure ongoing development of Team Members
• Identify an effective approach to succession planning
• Create menus that meet and exceed customers’ needs and conform to brand standards
• Ensure the consistent production of high quality food through all hotel food outlets
• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
• Manage department operations, including budgeting, forecasting, resource planning, and waste management
• Manage all aspects of the kitchen including operational, quality and administrative functions
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
• Ensuring adequate resources are available according to business needs
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
• Maintain good communication and work relationships in all hotel areas
• Ensure that staffing levels are maintained to cover business demands
• Ensure monthly communication meetings are conducted and post-meeting minutes generated
• Manage staff performance issues in compliance with company policies and procedures
• Recruit, manage, train and develop the kitchen team
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
• Manage financial performance of the department so all planning is in line with hotel objectives
• Manage food control systems are adhered to them so margins are on target in a pro-active way
• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
• Be environmentally aware
• Ensure food wastage program is adhered to so that margins are on target
• Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
• Assist F&B Director with event planning

Qualifications

• Certificate from a recognized culinary institution
• Certified in Food Handling and HACCP

Experience

• Relevant experience in same field for 5 years as a chef
• At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience

Key Competencies

• Able to work under pressure and adaptable to changes
• Calm and patient in handling any tensed situation with great disposition