The Executive Chef leads and manages multi-outlet culinary operations within an Integrated Resort. This role is responsible for delivering culinary excellence, operational efficiency, and financial performance while developing talent and ensuring compliance with brand standards, guest expectations, and regulatory requirements. The Executive Chef also drives innovation, menu strategy, and cross-functional collaboration with internal stakeholders and external partners, including celebrity chefs.
Key Responsibilities
Culinary Leadership & Operations
- Lead and oversee culinary operations across multiple Asian and specialty dining concepts
- Ensure high standards in food quality, presentation, and guest experience
- Plan and implement seasonal menus, promotions, and concept innovations
- Collaborate with MICE/banquet teams to deliver large-scale events seamlessly
Financial & Commercial Management
- Manage food and labour costs, monitor kitchen expenses, and ensure adherence to budgets
- Implement cost-control measures and optimize productivity
- Use data and analytics to drive financial and operational decisions
Compliance & Quality Assurance
- Ensure adherence to food safety, hygiene, and sanitation standards (e.g., NEA, HACCP)
- Conduct kitchen audits, inspections, and enforce SOPs
- Maintain cleanliness, equipment standards, and operational safety
Stakeholder & Project Management
- Collaborate with internal teams including F&B, procurement, and finance
- Work with celebrity chefs and external partners on culinary projects and concepts
- Lead culinary-related projects, including menu launches and operational enhancements
People Leadership & Talent Development
- Coach, mentor, and develop Chefs de Cuisine (CDCs) and large kitchen teams
- Lead workforce planning, succession planning, and performance management
- Foster a high-performance, collaborative, and innovative team culture
Innovation & Continuous Improvement
- Stay updated with industry trends, market preferences, and competitive offerings
- Drive continuous improvements in culinary innovation, sustainability, and kitchen efficiency
- Leverage technology to enhance operations and productivity
Requirements
- Diploma or Professional Certification in Culinary Arts or equivalent
- Minimum 10–15 years of progressive culinary experience, with 5+ years in senior leadership roles in luxury hotels or Integrated Resorts
- Proven experience managing multi-outlet,high-volume operations
- Expertise in Asian cuisine, with strong knowledge of Chinese cuisine preferred