Executive Chef

Resorts World Sentosa; Singapore; Presencial; SGD 120.000 - 180.000; Jornada completa

Descripción de la vacante

Resorts World Sentosa is seeking an Executive Chef to lead the culinary direction of its Specialty Restaurants. You will provide strategic and operational leadership to ensure exceptional food quality, innovative experiences and outstanding guest satisfaction in line with our brand and standards.

The role drives menu development, cost control and compliance with food safety, while collaborating with Restaurant Operations, F&B, Marketing, Purchasing, and Finance to achieve business objectives and

Formación

• Degree or diploma in culinary arts or related discipline.
• 10–15 years progressive culinary experience in luxury/hospitality settings.
• Strong expertise in the relevant specialty cuisine.
• Strong understanding of food safety, hygiene and regulatory requirements.
• Excellent communication, interpersonal and stakeholder management skills.
• Creative, commercially minded and guest-focused.
• Ability to operate effectively in a fast-paced luxury dining environment.

Responsabilidades

• Lead overall culinary direction and execution aligned with concept, cuisine and brand.
• Develop and test new menus, seasonal offerings and special culinary experiences.
• Maintain high standards of food quality, presentation and portion control.
• Manage food costs, labour productivity, wastage and inventory.
• Collaborate with Restaurant Operations, F&B, Marketing, Purchasing and Finance.
• Coach and develop culinary team and recruit high-potential talent.

Conocimientos

Culinary leadership

Menu development

Cost control

Food safety & hygiene

Stakeholder management

Guest focus

Educación

Degree/Diploma in Culinary Arts or Hospitality Management

Descripción del empleo

The Executive Chef is responsible for the overall culinary direction, operations and performance of the Specialty Restaurants. The role provides strategic and operational leadership to ensure the restaurant consistently delivers exceptional food quality, innovative culinary experiences and outstanding guest satisfaction in line with the restaurant concept, brand positioning and standards of the company.

The Executive Chef leads and develops the culinary team, drives menu innovation, manages food costs and productivity, and ensures compliance with food safety, hygiene and workplace standards. The role also works closely with the Restaurant Operations, F&B, Marketing, Purchasing, Finance and other stakeholders to achieve business objectives and strengthen the restaurant's market positioning.

Key Responsibilities:

Culinary Leadership & Restaurant Direction

• Lead the overall culinary direction and execution of the Specialty Restaurant in accordance with its concept, cuisine and brand positioning.
• Establish and maintain consistently high standards of food quality, presentation, taste and portion control.
• Develop a distinctive culinary identity that enhances the restaurant's reputation and competitive positioning.
• Drive continuous improvement and innovation in culinary offerings, techniques and guest experiences.
• Ensure all dishes are consistently executed according to approved recipes, specifications and presentation standards.
• Maintain strong awareness of culinary trends, emerging techniques, ingredients and market developments.
• Lead the development, testing and implementation of new menus, seasonal offerings, promotions and special culinary experiences.
• Conduct regular menu reviews based on guest feedback, market trends, sales performance and profitability.
• Work closely with F&B and Marketing teams on culinary promotions, events, collaborations and special dining experiences.
• Ensure menu development balances culinary creativity, guest expectations, operational feasibility and commercial performance.
• Maintain appropriate recipe costing, specifications and standardisation for all menu items.
• Take ownership of the restaurant's culinary cost performance, including food cost, labour productivity, wastage and inventory.
• Work closely with the Restaurant Operations team and Finance to achieve revenue, profitability and cost objectives.
• Monitor food cost and implement appropriate corrective measures where required.
• Control food wastage, portion sizes, yields and inventory levels.
• Ensure effective utilisation of ingredients and minimise unnecessary operating costs without compromising quality.
• Contribute to annual budgeting, forecasting and business planning for the restaurant.
• Lead, coach and develop the culinary team to achieve high levels of performance, engagement and professionalism.
• Establish clear performance expectations and provide regular feedback and coaching.
• Identify and develop high-potential culinary talent and succession candidates.
• Build a strong pipeline of culinary talent through effective recruitment, training and development.
• Ensure adequate manpower planning and deployment in accordance with business requirements.
• Foster a positive, inclusive and high-performance working environment.
• Promote cross-training and knowledge sharing to strengthen team capability and business continuity.

Operational Excellence

• Oversee daily kitchen operations to ensure smooth, efficient and consistent service delivery.
• Maintain high standards of kitchen organisation, cleanliness, discipline and productivity.
• Ensure appropriate preparation, storage, handling and cooking of food.
• Conduct regular kitchen inspections and implement corrective actions where necessary.
• Ensure kitchen equipment is properly maintained and used safely.
• Work closely with Restaurant Operations to resolve operational issues and improve service efficiency.
• Ensure full compliance with all applicable food safety, hygiene, licensing, workplace safety and regulatory requirements.
• Maintain the highest standards of food handling, storage, sanitation and personal hygiene.
• Ensure all culinary team members are appropriately trained in food safety and hygiene procedures.
• Take immediate corrective action on any food safety or hygiene concerns.
• Ensure compliance with the Company policies, procedures and operational standards.

Collaboration & Stakeholder Management

• Work closely with Restaurant Operations, F&B, Marketing, Purchasing, Finance, Engineering, Stewarding and other support functions.
• Establish strong relationships with suppliers and culinary partners to ensure quality and consistency of ingredients.
• Collaborate with senior culinary leadership on broader F&B initiatives and culinary strategies.
• Support major events, VIP functions, media activities and promotional programmes as required.
• Represent the restaurant and RWS professionally with external culinary partners, suppliers and industry stakeholders.

Brand & Culinary Standards

• Ensure all culinary operations are aligned with the restaurant's concept, positioning and brand standards.
• Maintain consistency in food quality and presentation across all service periods.
• Protect the integrity and reputation of the restaurant's culinary identity.
• Support internal and external culinary audits, reviews and quality assessments.
• Drive a culture of excellence and continuous improvement.

Requirements:

• Degree/Diploma in Culinary Arts, Hospitality Management or a related discipline preferred.
• Minimum 10–15 years of progressive culinary experience, preferably within 5 Star luxury hotels, fine-dining restaurants, premium gastronomy or Forbes 5 Star establishments.
• Strong expertise in the relevant specialty cuisine and demonstrated ability to maintain high culinary standards
• Strong understanding of food safety, hygiene and regulatory requirements.
• Excellent communication, interpersonal and stakeholder management skills.
• Creative, commercially minded and highly guest-focused.
• Ability to operate effectively in a fast-paced, high-profile luxury dining environment.