Executive Chef, SKAI

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Executive Chef, SKAI

The Executive Chef of SKAI Restaurant is responsible for the overall management of the restaurant’s culinary operations. This includes menu planning, recipe development, food preparation, cost control, inventory management, quality assurance, and team development.

The Executive Chef will work closely with the Food & Beverage team to drive innovation, enhance guest satisfaction, and deliver exceptional culinary experiences while maintaining the highest standards of food quality, hygiene, profitability, and colleague engagement.

Key Responsibilities

Culinary Operations

• Lead the daily operations of the SKAI kitchen, ensuring smooth and efficient service.
• Develop creative, seasonal, and innovative menus that align with the restaurant’s concept and business objectives.
• Ensure all dishes are prepared consistently according to approved recipes, presentation standards, and portion controls.
• Maintain the highest 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.

Financial & Business Performance

• 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.
• https://careers.accor.com/global/en/job/executive-chef-skai-in-swissotel-the-stamford-singapore-singapore-jid-107667