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Open nowPosted yesterday

Novotel Singapore on Stevens : Executive Chef

MyCareersFuture99,426 open roles

Pay
SGD 7,500 – SGD 9,000 a month
Where
Central, Singapore
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Your applicationOpen nowNovotel Singapore on Stevens : Executive ChefMyCareersFuture · Central, Singapore

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The clock on this job

Early applications get read.

8.2% of postings close within 7 days. Measured by our own scanner across the market. MyCareersFuture postings stay open a median of 4 days.

Share of postings closed within
  1. 1.9%1 day
  2. 3.8%3 days
  3. 8.2%7 days
  4. 15.2%14 days
  5. 34.2%30 days
This job: posted yesterday

MyCareersFuture median: 4 days open

The posting

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.

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