Executive Chef
No salary listed
Senior, Expert
Bachelor's
Singapore
In Person
Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
- A diploma or degree in Culinary Arts, Hospitality Management, or a related discipline is required.
- At least 8 to 10 years of progressive culinary leadership experience in luxury hotels or premium standalone restaurants is required.
- Proven experience as an Executive Chef or Chef de Cuisine in a high-end contemporary dining or fine dining environment is required.
- Strong leadership skills and the ability to inspire, develop, and manage high-performing culinary teams are required.
- Knowledge of menu development, food trends, menu engineering, and cost management is required.
- Commercial acumen and experience managing food costs, labour costs, and kitchen budgets are required.
- Proficiency in Microsoft Office and procurement and inventory management systems is required.
- Food Safety Course Level 1 (Basic Food Hygiene Certificate) is required.
Responsibilities
- Lead daily operations of the SKAI kitchen to ensure smooth and efficient service.
- Develop creative, seasonal, and innovative menus aligned with the restaurant concept and business objectives.
- Ensure dishes are prepared consistently according to approved recipes, presentation standards, and portion controls.
- Maintain high standards of food quality, taste, consistency, and presentation.
- Monitor food production to minimize waste and maximize profitability.
- Ensure adequate stock levels based on forecasted occupancy and business volumes.
- Conduct regular recipe reviews and menu engineering to optimize food cost and profitability.
- Collaborate with the Food & Beverage team on promotions, seasonal campaigns, and annual marketing initiatives.
- Manage kitchen budgets, food costs, labour costs, and inventory.
- Monitor purchasing, stock rotation, and wastage controls.
- Analyze sales trends and menu performance to maximize revenue opportunities.
- Ensure compliance with financial targets and departmental budgets.
- Support forecasting and strategic planning initiatives.
- Recruit, coach, mentor, and develop the culinary team.
- Foster a positive, collaborative, and inclusive working environment.
- Conduct regular performance reviews, coaching sessions, and succession planning.
- Identify training needs and support the development of junior chefs.
- Administer manpower planning, scheduling, and leave management.
- Lead by example and promote continuous improvement.
- Ensure every dish served reflects SKAI's reputation for culinary excellence.
- Interact with guests to gather feedback and improve the dining experience.
- Manage guest feedback professionally and resolve service recovery opportunities promptly.
- Work with the Restaurant Management team to enhance guest satisfaction.
- Maintain food safety, sanitation, and hygiene in accordance with Singapore regulations and Accor standards.
- Ensure compliance with HACCP, food hygiene, and workplace safety requirements.
- Conduct regular kitchen inspections for cleanliness and operational excellence.
- Partner with Stewarding and Engineering to maintain kitchen equipment and facilities.
- Stay updated on global culinary trends, techniques, and premium ingredients.
- Introduce new concepts, seasonal menus, and signature dishes.
- Evaluate operational processes and implement improvements to enhance efficiency and productivity.
- Collaborate with cross-functional departments on initiatives to improve guest experience and operational excellence.
- Maintain exceptional culinary consistency in a high-volume luxury restaurant.
- Balance creativity with profitability and operational efficiency.
- Develop and retain high-performing culinary talent.
- Manage food cost while maintaining premium product quality.
- Drive innovation while preserving SKAI's culinary identity.
Desired Qualifications
- Experience in a Michelin-starred or award-winning restaurant is highly preferred.
- HACCP knowledge is an advantage.
About the company
Accor is a global hospitality group with brands spanning economy to luxury. It earns revenue from room bookings, food and beverage, and management fees from franchised properties, while providing hotel management and franchising services. The company grows through acquisitions and investments, such as Adoria for catering and Squarebreak for upscale villa rentals, combining global expertise with local know-how. Its goal is to expand its footprint while delivering consistent, responsible guest experiences and advancing sustainability across its operations, supported by its loyalty program A Club.
Company Size
10,001+
Company Stage
IPO
Headquarters
Issy-les-Moulineaux, France
Founded
1967
Get referred to All Accor
See people who can refer or advise you
Simplify's Take
What believers are saying
- American Express expanded ALL Accor globally on July 22, 2026, widening acquisition channels.
- Accor opened 109 hotels in H1 2026, and plans 350 openings during 2026.
- H1 2026 recurring EBITDA rose 6.5% despite disruption, showing pricing and cost discipline.
What critics are saying
- Reuters reported Grizzly Research trafficking allegations on March 19, 2026; trust damage persists.
- Middle East conflict cut Q2 room revenue on July 30, 2026, hurting UAE demand.
- Net debt hit €3.523 billion in H1 2026; Essendi impairment signals balance-sheet pressure.
What makes All Accor unique
- ALL Accor reached 100 million members and drives twice-frequent stays.
- Accor spans 45 brands across 110 countries, reducing reliance on any single market.
- Its asset-light model pairs 268,000-room pipeline with luxury brands like Raffles and Orient Express.
Help us improve and share your feedback! Did you find this helpful?
Benefits
- Employee Discounts
- Professional Development Budget