Novotel Singapore on Stevens : Executive Chef
Core
Set budgets, develop menus, supervise culinary teams, and ensure food safety and quality across hotel outlets and banquets.
Role type
Executive Chef (Hospitality)
Builds
Hotel dining experiences, banquet services, and new menu products
Domain
Hospitality / Food & Beverage
Required skills
Budgeting and P&L analysis, Menu development and costing, Team leadership and training, Food safety and hygiene compliance, Operational SOP management, Market trend analysis
Preferred skills
Strategic business planning, Cross-departmental collaboration, Community engagement
Responsibilities
Monitor monthly P&L and recommend corrective actions, Develop and update departmental SOP manuals, Supervise Senior Culinary team to maintain food quality and control costs, Plan and implement food promotions, Enforce HACCP standards, Analyze market trends to identify new menu opportunities, Motivate and develop team members through coaching and performance reviews
Seniority
Senior, hands-on IC