Executive Sous Chef

Description

We are seeking an accomplished Executive Sous Chef to join a luxury hotel in the City Hall area. The role supports the Director of Culinary Operations in managing large-scale kitchen operations, developing menus, ensuring food quality, and leading a high-performing culinary team. This is a senior leadership opportunity in one of Singapore’s most prestigious hotels, offering growth, innovation, and the chance to deliver world-class dining experiences. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Assist the Director of Culinary Operations in overseeing all kitchen operations * Lead menu planning, product development, and recipe costing * Supervise food preparation, presentation, and compliance with brand standards * Ensure strict adherence to hygiene, food safety, and purchasing procedures * Oversee stock management, cost control, and waste reduction initiatives * Mentor and train senior culinary team members, fostering a culture of excellence * Support recruitment, induction, and professional development of staff * Collaborate with F\&B departments to ensure exceptional guest experiences * Actively review guest feedback to drive continuous improvements * Lead the team during functions, events, and high-volume service periods

Qualifications and Requirements

* Minimum 10 years of experience in senior culinary leadership roles, preferably in luxury hotels * Diploma/Degree in Culinary Arts or equivalent qualification * Knowledge of HACCP, FSMS Level 3, and NEA/MOH regulations * Strong leadership, training, and team development skills * Excellent financial and operational management abilities * Ability to perform under pressure in a large-scale, fast-paced environment * Multicultural awareness and strong interpersonal communication skills

Working Condition

Working hours

5–6 days per week, including weekends, evenings, and public holidays as required