422 Executive Chef jobs in Singapore

Hotel: Singapore Robertson Quay (SINIC), 1 Nanson Road,

At InterContinental Hotels & Resorts our role is to put the glamour into international travel. That’s where you come in. When you’re part of the InterContinental Hotels & Resorts brand you’re more than just a job title. We look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.

Join our team as Executive Chef in InterContinental Singapore Robertson Quay . You’ll have ambition, talent and obviously, some key skills. Reporting to the Hotel Manager, the Executive Chef will be responsible for leading the kitchen operations for the hotel. We’re looking for someone who:

• Enjoys operationally leading a culinary team running a high capacity award-winning Italian restaurant and bar, and handling the hotel culinary operations, which includes In-Room-Dining, our Club Lounge, and meeting spaces.
• Is highly independent and enjoys being hands-on in all kitchen operations.
• Is confident in managing stakeholders, both internal and external to the hotel.
• Establishes connections with food and material suppliers in preparation for food cost budgeting.
• Ensures that all staff are properly trained and all have the tools and equipment needed to effectively carry out their respective job duties.
• Ensure food safety and food quality meet Singapore and brand standards such as but not limiting to HACCP.
• Experience in operating in a ‘stand-alone’ / private restaurant will have added advantage.
• Understands that today’s culinary world is ultra-competitive and that venues that thrive are creative, relevant, and driven by professional individuals that cannot see themselves anywhere else.
• Is incredibly resourceful – seeking the best products, the best suppliers, and the best staff with passion and drive.
• Is up-to-date on current culinary trends and looks to be involved, as a face-front figure in any community activities.

Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least two years in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

• 5-days work week
• Duty Meal
• Birthday Off
• Learning and Development Opportunities
• Medical Benefit
• Dental/ Optical/ Health Screening Benefit
• Insurance Coverage
• Special Employee rate at all IHG Hotels worldwide

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the InterContinental Hotels & Resorts brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to the InterContinental Hotels & Resorts brand and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

The exact duties of a Head Chef depend on the size of the establishment they work for. Head Chefs who work in a smaller environment often have a more hands-on role and may need to take on duties that a Sous Chef would normally handle. In generally their main duties and responsibilities include:

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Greetings!

We are looking for a passionate and experienced professional to join our team as an Executive Chef.

Key Responsibilities:

• Lead and oversee kitchen operations, ensuring high standards of food quality, hygiene, and presentation.
• Plan menus, develop new dishes, and manage food costs effectively.
• Supervise, train, and motivate kitchen staff to achieve operational excellence.
• Ensure compliance with food safety regulations and workplace safety standards.
• Collaborate with management on business strategy, budgeting, and customer satisfaction.

Requirements:

• Diploma in any field, or any relevant qualification certificate.
• At least 4 years of relevant experience in a similar capacity.
• Strong leadership, organizational, and communication skills.
• Ability to work under pressure and deliver consistent results.
• A passion for innovation and excellence.

Interested applicants, please send your detailed resume with expected salary and availability to

• Job Overview:

• This role is responsible for preparing high quality traditional authentic Indian food, especially North Indian Tandoori dishes.

• Key Responsibilities:

• To ensure that all the dishes are freshly prepared and meet the highest standards of quality.

• Responsible for the kitchen's daily operations and supervise junior kitchen staffs.

• Plan and arrange ingredients for next day preparation.

• Need to understand customer requirements, as per order.

• Should monitor and maintain stock levels and inventory.

• Experience in Kerala cuisines an advantage.

• Monitoring portions and waste control.

• Provide quality of food.

• Deep understanding of authentic North Indian food preparation required.

• Ability to work under pressure during extremely busy periods.

• Flexible to work in any shifts, especially split shifts.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff's activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the "final touch"
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

As a skilled and experienced Chef, you will be responsible for managing and overseeing daily kitchen operations.

• The ideal candidate will have at least 3-5 years of experience in Chinese Cuisine.

Key responsibilities include:

1. Managing daily kitchen operations to ensure efficiency and productivity.
2. Preparing and cooking all dishes to the highest standard.
3. Responsible for food and menu planning, food costing and quality control.
4. Maintaining kitchen cleanliness and hygiene standards.
5. Removing hazards and ensuring safety in the kitchen and checking for defects in equipment.

To succeed in this role, you should possess:

• Strong leadership and management skills.
• Excellent culinary skills and knowledge of Chinese cuisine.
• Able to work as a team player and commit to 6 days of work per week.
• Able to work in a fast-paced environment.

Please note that the following are the minimum requirements for the position:

• At least 3-5 years of experience in Chinese Cuisine.
• Able to work as a team player.
• Able to commit 6 days of work per week.
• Able to work in a fast-paced environment.

• Menu Development: Design and regularly update seasonal menus, incorporating creativity, guest preferences, and current food trends.
• Kitchen Leadership: Supervise and mentor kitchen staff, including sous chefs, line cooks, and prep workers. Foster a culture of teamwork, efficiency, and professionalism.
• Quality Control: Ensure consistency and quality in every dish served. Conduct regular tastings and kitchen walkthroughs.
• Inventory & Budgeting: Manage food inventory, control food costs, and minimize waste. Work closely with suppliers to ensure high-quality ingredients at competitive prices.
• Health & Safety Compliance: Enforce sanitation standards, maintain a clean kitchen environment, and ensure compliance with local health regulations.
• Training & Development: Train new hires, implement ongoing training programs, and support career growth for team members.
• Collaboration: Work closely with the general manager and front-of-house team to coordinate food service and support a seamless guest experience.
• Must know to cook if need

• Leading and Supervising:The Executive Chef directs and supervises the kitchen staff, ensuring they adhere to recipes, food safety protocols, and hygiene standards. They also train and develop staff, fostering a positive and productive work environment.
• Menu Planning and Development: He responsible for planning and developing menus, considering factors like seasonal ingredients, dietary restrictions, and customer preferences.
• Food Preparation and Quality Control:They ensure that all dishes are prepared to the highest standards, taste-testing and visually inspecting food before it is served. They also oversee the quality of ingredients and maintain consistent food quality.
• Kitchen Management: manage the kitchen's daily operations, including ordering supplies, managing inventory, and ensuring the kitchen is clean and organized. They also maintain kitchen equipment, scheduling repairs and maintenance as needed.
• Food Safety and Hygiene: Enforce food safety and sanitation standards, ensuring compliance with relevant regulations and implementing HACCP (Hazard Analysis and Critical Control Points) procedures.
• Cost Management:They are involved in budget planning, cost control, and ensuring that food costs are within acceptable limits.
• Communication and Collaboration: effectively communicate with staff, management, and sometimes even customers, building strong relationships and ensuring smooth operations.

• Culinary Expertise:A strong understanding of cooking techniques, ingredients, and cuisines is essential.
• Leadership and Management Skills:The ability to lead, motivate, and manage a team is crucial.
• Communication and Interpersonal Skills:Effective communication is necessary for interacting with staff and customers.
• Organizational and Time Management Skills:Chief Cooks must be organized, able to manage multiple tasks, and meet deadlines.
• Food Safety Knowledge:A thorough understanding of food safety regulations and HACCP principles is vital.
• Problem-solving and Adaptability:The ability to handle unexpected situations and adapt to changing circumstances is important.
• Hygiene and Sanitation Standards:Knowledge and adherence to strict hygiene and sanitation practices are essential.
• Equipment Proficiency:Proficiency in using kitchen equipment is a must.

• Strong knowledge of cooking techniques across multiple cuisines.
• Exceptional leadership, communication, and time management skills.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of budgeting, food costing, and inventory control.
• Possesses the ability to work on various shifts, including weekends and public holidays.