Executive Chef – Luxury Fine Dining & Innovation

AccorHotel; Singapore; On-site; SGD 150,000 - 190,000; Full time

Job summary

Fairmont Singapore and Swissôtel The Stamford are seeking an Executive Chef for SKAI restaurant to lead the kitchen and drive culinary excellence in a luxury, high-volume setting. You will oversee menu development, food quality, cost control, and a high-performing team while partnering with F&B to deliver guest experiences that meet the standard of a world-class city hotel.

You will lead creative menus, monitor waste, manage budgets, develop staff, and ensure HACCP-compliant operations in line

Qualifications

• Diploma or Degree in Culinary Arts or Hospitality Management.
• Minimum 8–10 years of progressive culinary leadership in luxury hotel or premium restaurant environments.
• Proven experience as Executive Chef or Chef de Cuisine in high-end dining.
• Michelin-starred or award-winning restaurant experience is highly preferred.

Responsibilities

• Lead daily culinary operations for SKAI kitchen and ensure smooth service.
• Develop creative, seasonal menus aligned with SKAI concept and objectives.
• Maintain highest standards of food quality, taste, and presentation.
• Monitor food production to minimise waste and maximise profitability.
• Recruit, coach, and develop a high-performing culinary team.

Skills

Leadership

Menu development

Cost management

Food safety

Team development

Operational excellence

Education

Diploma in Culinary Arts / Hospitality

Food Safety Course Level 1

Tools

Microsoft Office

Procurement/Inventory Systems

Job description

Fairmont Singapore and Swissôtel The Stamford are seeking an Executive Chef for SKAI restaurant to lead the kitchen and drive culinary excellence in a luxury, high-volume setting. You will oversee menu development, food quality, cost control, and a high-performing team while partnering with F&B to deliver guest experiences that meet the standard of a world-class city hotel.

You will lead creative menus, monitor waste, manage budgets, develop staff, and ensure HACCP-compliant operations in line