Executive Chef

Hollandse Club; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A premium recreational club in Singapore is seeking a Culinary Operations head to oversee kitchen management, ensure the highest standards of food quality, and create exceptional dining experiences for members and guests. This role involves financial oversight, marketing collaboration, and leading a diverse culinary team. Ideal candidates should have proven experience in culinary leadership and a passion for excellent food service.

Qualifications

• Proven experience in kitchen management and operations.
• Strong understanding of culinary techniques and food safety regulations.
• Capacity to lead and inspire a diverse team.

Responsibilities

• Lead kitchen operations across all F&B offerings.
• Create exceptional dining experiences for members and guests.
• Manage kitchen budgets and financial performance.
• Collaborate on marketing strategies for culinary promotions.
• Develop and nurture a talented kitchen team.

Skills

Leadership

Culinary creativity

Food quality assurance

Job description

Culinary Operations

• Lead and oversee all kitchen operations across the Club’s F&B offerings and events, responsible and accountable for the smooth operations and the highest standard of food quality.
• Plan, develop, and execute menus that balance creativity, quality, and member preferences.
• Ensure consistency in outlet and event food quality, presentation, and portion control.
• Develop and implement kitchen SOPs to maintain high operational standards.
• Ensure full compliance with hygiene, safety, and sanitation requirements in line with NEA and SFA regulations.
• Champion sustainability and waste-reduction initiatives within the kitchen.
• Work closely with the F&B Director to design and deliver special promotions, themed menus, and Club events and Menu Engineering to keep abreast with the market.

Customer Experience

• Create exceptional dining experiences for members, guests, and private functions.
• Ensure excellence in taste and presentation of all dishes.
• Review and respond promptly to food-related feedback and complaints, maintaining high levels of member satisfaction.
• Work closely with Director of F&B to elevate the overall dining experience from time to time and pushing the creativity to another level.

Financial & Business Performance

• Responsible and accountable for the yearly and monthly sales/ performance achievements set by the Management.
• Manage food purchasing, inventory, and supplier relationships to achieve quality and cost targets.
• Monitor and control kitchen budgets, cost of goods, and labour efficiency.
• Analyze financial performance and identify opportunities for cost-effectiveness and profitability.
• Develop and execute business plans to optimize sales and market potential.
• Monitor daily sales and take prompt corrective actions to achieve budgeted sales and performance targets when necessary.
• Proactively manage food cost, operating expenses, and payroll according to the seasonality and business level.

Marketing

• Collaborate closely with the Director of F&B and Event Manager to conceptualize and execute creative events that highlight the Club’s culinary offerings.
• Provide strategic input to align menu design, presentation, and food concepts with marketing campaigns and seasonal promotions.
• Support the marketing team with content ideas, food styling, and chef features for social media, newsletters, and member communications.
• Participate in promotional activities and media events to represent the Club’s culinary identity and reinforce the brand’s premium positioning.
• Work proactively to identify market trends, guest preferences, and competitor activities, using these insights to enhance menu innovation and event engagement.

Team Leadership & Development

• Build and develop a talented and diverse kitchen team.
• Set clear KPIs, delegate responsibilities effectively, and foster a culture of accountability and continuous improvement.
• Conduct regular performance reviews to identify strengths, address development needs, and support career growth.
• Motivate and inspire the team through strong leadership, regular communication, and recognition of achievements.
• Build and maintain a positive and collaborative working environment with high team morale.
• Attend weekly and monthly F&B and Events meetings, and prepare the agenda for the monthly food improvement plan.