Executive Chinese Chef - Banquet & High-Volume Kitchen Lead

BCH HOTEL INVESTMENT PTE LTD; Singapore; On-site; SGD 70,000 - 120,000; Full time

Job summary

BCH HOTEL INVESTMENT PTE LTD in Singapore seeks an experienced Executive Chef to oversee the day-to-day operation of the Man Fu Yuan Chinese Restaurant and Chinese Banquet Kitchen, including food preparation, quality control, and inventory management.

The role requires supervising kitchen staff, maintaining HACCP compliance, and controlling labour and food costs to meet revenue and quality targets across dining and catering services.

Qualifications

• Diploma or vocational certificate in Culinary Skills or related field.
• Minimum 15 years of chef experience including 5 years in supervisory capacity in high-volume hotel kitchens.

Responsibilities

• Oversee day-to-day operation of the Man Fu Yuan Chinese Restaurant and Chinese Banquet Kitchen, including food preparation and quality, inventory management, and maintenance of equipment.
• Monitor and delegate duties for team members; plan manning and career pathways for potential staff.
• Control labour and food costs; ensure hotel quality and revenue goals are met.
• Maintain HACCP policies and procedures; ensure cleanliness and hygiene of kitchen and work stations.
• Ensure consistency in preparation for lunch, dinner, festive events, outside catering, and special dietary menus.
• Maintain accurate costing and documentation of all dishes prepared and sold in F&B operations.
• Provide mentoring, coaching and feedback to improve team performance and manage conflicts.

Skills

Food cost control

Labor cost management

HACCP compliance

Team leadership

Quality assurance

Menu planning

Education

Diploma / Vocational certificate in Culinary Skills

Job description

BCH HOTEL INVESTMENT PTE LTD in Singapore seeks an experienced Executive Chef to oversee the day-to-day operation of the Man Fu Yuan Chinese Restaurant and Chinese Banquet Kitchen, including food preparation, quality control, and inventory management.

The role requires supervising kitchen staff, maintaining HACCP compliance, and controlling labour and food costs to meet revenue and quality targets across dining and catering services.