Executive Chinese Chef - Frasers House, a Luxury Collection Hotel, Singapore

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

JOB SUMMARY

Oversee and direct / manage the day to day operation of the Man Fu Yuan Chinese Restaurant and Chinese Banquet Kitchen including food preparation and quality, physical maintenance and inventory functions of equipment (inclusive of in-room dining, outside caterings and festive takeaways), monitor and delegating job duties for team members and career pathways for the potential ones. Control labour and food costing while ensuring hotel quality and revenue goals are met.

CANDIDATE PROFILE

Education and Experience

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 15 years' related experience as a chef including in 5 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen

CORE WORK ACTIVITIES

• Administers and adhere HACCP policies and procedures within the hotel
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
• Ensure the consistency in the preparation of all food items for lunch / dinner / festive / outside catering / special dietary menus according to hotel recipes and standards
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Monitor, analyze and control all labour and food costs; participate in the development of the kitchen's business strategies to ensure budget are met or exceeded
• Maintain updated and accurate costing, documentation of all dishes prepared and sold in F&B operation
• Provide mentoring, coaching and regular feedback for colleagues to help manage conflict and improve team members' performances
• Plan appropriate manning level, ensuring effective utilization of manpower
• Promote teamwork and quality service with outlet chefs to keep effective communications regarding guests' feedbacks
• Ensure new colleagues/ trainees / casual labours are properly trained, provide guidance and support when needed
• Solicit guest's feedback to improve food and presentation quality and assist with addressing guests questions relating to food services
• Anticipate business volume by consulting with MFY service team daily to coordinate service