Novotel Singapore on Stevens : Executive Chef

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.