Executive Chef

About the role

Leads together with renowned chef Alvin Leong for the Club's culinary strategy and direction and kitchen operations, ensuring exceptional food quality, menu development, food safety, cost control and team performance.

Key responsibilities

• Develop seasonal dishes, specials, event menus and private-dining menus with renowned chef Alvin Leong
• Lead the culinary direction and develop menus aligned with the Club's positioning and member preferences
• Maintain consistency in taste, presentation, portioning and quality
• Oversee all kitchen operations, production schedules, SOPs and recipes
• Ensure effective preparation for daily reservations, private dining and events
• Maintain applicable food safety, hygiene, storage, temperature-control and allergen standards
• Manage food costs, wastage, portion control, inventory and purchasing requirements
• Lead, coach and develop the Kitchen team and support recruitment and succession planning
• Respond to member dining feedback and support personalised requirements where reasonably possible
• Manage Kitchen budgets, labour and operating costs and collaborate with Operations, Wine and Events

About you

• Significant culinary leadership experience in private clubs, luxury hotels or premium restaurants
• Strong menu-development, kitchen-management and food-costing capability
• Good knowledge of food safety and hygiene requirements
• Strong leadership, communication and commercial awareness