Executive Chef — Luxury Dining & Culinary Innovation

Fairmont Singapore & Swissôtel The Stamford; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Fairmont Singapore & Swissôtel The Stamford seeks an Executive Chef to lead SKAI's culinary operations in a luxury, high-volume setting. You will drive menu development, cost controls, quality assurance and guest satisfaction while upholding brand standards and profitability.

You will recruit and coach a high-performing team, manage budgets, ensure HACCP compliance, and collaborate with F&B to deliver exceptional dining experiences through seasonal campaigns and promotions.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management or related discipline.
• 8–10 years of progressive culinary leadership experience in luxury hotels or premium standalone restaurants.
• Proven experience as an Executive Chef or Chef de Cuisine in high-end dining.
• Michelin-starred or award-winning restaurant experience preferred.
• Strong leadership, communication, and stakeholder management skills.
• Excellent cost management and menu engineering knowledge.
• Proficient in procurement and inventory management systems.

Responsibilities

• Lead the daily operations of the SKAI kitchen, ensuring smooth and efficient service.
• Develop creative, seasonal, and innovative menus that align with the restaurant's concept and business objectives.
• Ensure all dishes are prepared consistently according to approved recipes, presentation standards, and portion controls.
• Maintain the highest standards of food quality, taste, consistency, and presentation.
• Monitor food production to minimise waste and maximise profitability.
• Ensure adequate stock levels based on forecasted occupancy and business volumes.
• Conduct regular recipe reviews and menu engineering to optimise food cost and profitability.
• Collaborate with F&B on promotions and campaigns.
• Manage kitchen budgets, food and labour costs, and inventory.
• Monitor purchasing, stock rotation, and wastage controls.
• Analyse sales trends and menu performance to maximise revenue.
• Ensure compliance with financial targets and departmental budgets.
• Support forecasting and strategic planning.
• Recruit, coach, mentor, and develop a high-performing culinary team.
• Foster a positive, collaborative, and inclusive working environment.
• Conduct regular performance reviews and succession planning.
• Identify training needs and support development of junior chefs.
• Manpower planning, scheduling, and leave management.
• Ensure dishes reflect SKAI's reputation for culinary excellence and guest satisfaction.
• Interact with guests to gather feedback and continually improve dining experiences.
• Maintain HACCP and food safety compliance and hygiene standards.
• Collaborate with cross-functional departments on initiatives that improve guest experiences and operational excellence.

Skills

Culinary leadership

Menu development

Cost management

Food safety knowledge

Team development

Stakeholder management

Communication

Microsoft Office

Procurement systems

Education

Diploma or Degree in Culinary Arts, Hospitality Management

Tools

Inventory management systems

Job description

Fairmont Singapore & Swissôtel The Stamford seeks an Executive Chef to lead SKAI's culinary operations in a luxury, high-volume setting. You will drive menu development, cost controls, quality assurance and guest satisfaction while upholding brand standards and profitability.

You will recruit and coach a high-performing team, manage budgets, ensure HACCP compliance, and collaborate with F&B to deliver exceptional dining experiences through seasonal campaigns and promotions.