Novotel Singapore on Stevens : Executive Chef

OXLEY GEM PTE. LTD.; Singapore; On-site; SGD 120,000 - 150,000; Full time

Job summary

Novotel Singapore on Stevens and Mercure Singapore on Stevens seek an experienced culinary leader to drive kitchen operations, develop menus, and uphold top food quality and safety in a dynamic hotel setting.

You will manage budgets, lead a senior culinary team, implement promotions, and ensure HACCP compliance across all outlets and banquets.

Responsibilities

• Set and monitor budgets and forecasts aligned with business objectives.
• Analyze monthly P&L to identify deviations and advise corrective actions.
• Participate in management meetings to review progress and planning.
• Develop and update SOP manuals to ensure policy compliance.
• Collaborate with Senior Culinary team to develop new menus with accurate costing.
• Supervise kitchen team to maintain high food quality while controlling costs.
• Plan promotions to boost revenue.
• Coordinate with Executive Steward to maintain cleanliness and organization of kitchen areas.
• Enforce HACCP and food safety standards across the department.
• Monitor food quality across outlets and banquets.
• Ensure timely completion of departmental reports, schedules, recipes, menus, and presentation documentation.
• Analyze market trends to identify new menu opportunities for hotel guests and local markets.
• Monitor competitor menus and banquet offerings to stay competitive.
• Foster cross-department collaboration to support operational goals.
• Engage with local community representatives and guests to enhance the hotel’s reputation.

Job description

Company Overview

Novotel Singapore on Stevens and Mercure Singapore on Stevens offer a vibrant lifestyle hub with 772 rooms, multiple F&B outlets, and extensive facilities including pools, gym, and meeting spaces. They foster diversity, inclusion, and equitable growth in a creative, award-winning environment.

Job Summary

Lead and manage kitchen operations to achieve business goals, maintain high food quality and safety standards, develop menus, and drive team performance in a dynamic hotel environment.

Responsibilities

Business Performance

• Set and monitor periodic budgets and forecasts to align with business objectives
• Analyze monthly P&L and reports to identify deviations from business plans and recommend corrective actions
• Participate in management meetings to review progress and contribute to annual departmental business planning

Operations

• Develop and update departmental SOP manuals to ensure compliance with hotel policies, standards, and municipal regulations
• Collaborate with Senior Culinary team to develop new menus and products using detailed analysis and accurate costing
• Supervise Senior Culinary team to maintain high food quality while controlling food costs
• Plan and implement effective food promotions to enhance customer engagement and revenue
• Coordinate with Executive Steward to maintain cleanliness and organization of kitchen areas through regular inspections
• Enforce strict adherence to food safety and hygiene standards (HACCP) within the department
• Monitor food quality standards across all outlets and banquet services
• Ensure timely and accurate completion of departmental reports, schedules, recipes, menus, and food presentation documentation
• Analyze market trends and customer preferences to identify new menu opportunities for hotel guests and local markets
• Monitor competitor menus and banquet offerings to maintain competitive advantage
• Foster effective working relationships with management of other departments to support operational goals
• Engage with local community representatives and potential guests to enhance the hotel’s reputation and service offerings

Team Management

• Motivate, supervise, and discipline team members to uphold professionalism and meet guest service standards
• Identify and develop high-potential team members through targeted coaching and training
• Conduct regular performance reviews to support employee growth and accountability
• Design, implement, and maintain staff training programs to equip team members with skills aligned to evolving business needs
• Prepare weekly staff schedules based on business forecasts, budget constraints, and service standards
• Lead monthly departmental meetings to communicate updates, gather feedback, resolve operational issues, and promote team collaboration

Only shortlisted candidates will be contacted.