Executive Chinese Chef

CAPELLA HOTEL, SINGAPORE; Singapore; On-site; SGD 200,000 - 260,000; Full time

Job summary

Capella Hotel, Singapore invites an Executive Chinese Chef to lead the strategic direction of our Chinese Food Program, delivering exceptional culinary execution and guest experiences across both restaurant and banquet contexts.

The role champions Michelin-calibre cuisine, seasonal menu design, and VIP customization while driving operational excellence and staff development within a luxury, high-volume environment.

Qualifications

• Minimum 5 years of experience in a similar capacity.
• Prior experience working in World Best 50 Restaurants or 1-michelin star restaurant.
• Prior experience in managing a team.
• Visionary leader and mentor.
• Possess a Singapore Food Safety Certification.
• Well versed in Singapore hygiene requirements.
• Has self-created recipes.

Responsibilities

• Maintain, execute, and defend Michelin-calibre culinary standards across Cassia Restaurant's offerings.
• Design and launch dynamic, seasonally changing restaurant menus that reflect luxury trends and premium Chinese gastronomy.
• Evaluate market trends, emerging culinary techniques, and guest preferences to maintain a competitive edge in the premium dining segment.
• Craft bespoke, highly customized menus for VIP requests and elite client preferences.
• Collaborate with Purchasing Department on purchase of all food items and kitchen equipment.
• Drive organisational policies and procedures for inventory management.

Skills

Culinary excellence

Banquet coordination

Menu design

Inventory management

Team leadership

Staff development

Quality control

Food safety

Job description

Position Overview

The Executive Chinese Chef leads the strategic direction of Capella's Chinese Food Program, ensuring exceptional culinary execution, consistency, and guest experience at every touchpoint.

The individual drive culinary innovation, develop Michelin-calibre dining experiences, champion operational excellence, and lead the successful execution of high-profile banquet and festivities production. As the culinary ambassador of the brand, the Executive Chinese Chef is responsible for shaping the restaurant's and banquet reputation, enhancing guest experiences, developing culinary talent, and positioning the business at the forefront of Cantonese gastronomy.

The Role

Culinary Excellence

• Maintain, execute, and defend Michelin-calibre culinary standards across Cassia Restaurant's offerings.
• Design and launch dynamic, seasonally changing restaurant menus that reflect luxury trends and premium Chinese gastronomy.
• Evaluate market trends, emerging culinary techniques, and guest preferences to maintain a competitive edge in the premium dining segment.
• Craft bespoke, highly customized menus for VIP requests and elite client preferences.
• Collaborate with Purchasing Department on purchase of all food items and kitchen equipment.
• Drive organisational policies and procedures for inventory management.

Banquet Execution & Cross-Departmental Coordination

• Lead the strategic development of banquet menus that balance culinary excellence, operational efficiency, guest satisfaction, and commercial performance.
• As the operational lead for all banquet culinary operations, direct complex, high-volume banquet executions while maintaining fine-dining restaurant experience.
• Ensure optimum food temperature, elite plating quality, and rapid dishing-out speeds during mass catering.
• Champion flawless coordination between kitchen and service teams, orchestrating precise timing, service flow, and culinary presentation to deliver premium banquet experiences

Mooncake Program

• Spearhead Annual Mooncake Program, overseeing end-to-end execution from signature recipe development and quality control to high-volume production management and seasonal labour scaling

Continuous Improvement

• Evaluate the effectiveness of service recovery strategies to improve customer service delivery
• Evaluate impact of customer loyalty strategies to ascertain its effectiveness
• Lead team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Champion a zero-compromise culture for Workplace Safety and Health (WSH) and Singapore Food Safety standards

Manage Team

• Foster a highly motivated, resilient, and collaborative culinary culture to minimize turnover and ensure kitchen stability.
• Inspire, mentor and develop a high-performing culinary team capable performing consistently under pressure.
• Drive performance management initiatives with clear expectations and measurable outcome.
• Identify and nurture future culinary leaders while promoting knowledge transfer of traditional and advanced Cantonese cooking techniques.
• Support and actively participate in the planning and execution of the hotel's overall staff development and retention efforts.

Talent Profile

• Minimum 5 years of experience in a similar capacity
• Prior experience working in World Best 50 Restaurants or 1-michelin star restaurant
• Prior experience in managing a team
• Visionary leader and mentor
• Possess a Singapore Food Safety Certification
• Well versed in Singapore hygiene requirements
• Has self-created recipes