Executive Chef (Hilton Singapore Orchard)

Exceptional Hospitality Starts with You Lead the culinary vision of Hilton Singapore Orchard, the largest Hilton in APAC, home to award-winning restaurants, distinctive dining experiences, and one of Singapore's largest banqueting, weddings, and events operations. As an Executive Chef , you will drive culinary excellence, innovation, and business performance across all culinary operations while inspiring a talented team to create exceptional dining experiences that bring Hilton's light and warmth of hospitality to every guest. Here’s what you’ll do during a typical day: Leadership & Talent Management • Lead, coach, and develop the culinary team to achieve operational and business objectives. • Foster a high-performance, collaborative, and service-oriented culture. • Drive employee engagement, accountability, succession planning, and continuous development. • Oversee workforce planning and rostering to optimize productivity and service standards. • Facilitate effective communication and collaboration within the department and across hotel functions. Culinary Excellence, Innovation & Brand Standards • Oversee the planning, preparation, and presentation of high-quality food products across all outlets. • Ensure consistency in food quality, recipe execution, portion control, presentation, and brand standards. • Lead menu development, seasonal offerings, and culinary innovation aligned with guest preferences and market trends. • Conduct regular tastings and quality reviews to maintain culinary excellence. • Ensure recipes, specifications, and costing records are accurate, updated, and effectively implemented. • Enhance dining experiences through continuous improvement of food offerings and concepts. Quality, Food Safety & Regulatory Compliance • Ensure compliance with HACCP, food safety, hygiene, and regulatory requirements. • Conduct regular audits and inspections to uphold operational and sanitation standards. • Partner with Stewarding and relevant stakeholders to maintain kitchen cleanliness and food safety standards. • Mitigate operational risks through proactive monitoring, corrective actions, and compliance management. • Promote a culture of safety, hygiene, and regulatory excellence across the culinary team. Financial & Strategic Business Management • Manage departmental budgets, food costs, inventory, and purchasing activities. • Drive profitability through effective menu engineering, cost control, and waste reduction initiatives. • Monitor recipe costing, pricing accuracy, and resource utilization. • Analyze business trends, occupancy forecasts, and demand patterns to support strategic planning. • Identify opportunities to improve revenue, productivity, and operational efficiency. • Develop and execute plans to achieve financial and business performance targets. Operational Excellence • Lead end-to-end culinary operations across all outlets, banquets, catering, and special events. • Ensure efficient production, timely service delivery, and seamless execution of culinary operations. • Coordinate resources and production activities to meet business demands and guest expectations. • Resolve operational issues proactively and drive continuous improvement in service standards and efficiency. • Collaborate with key hotel stakeholders to support exceptional guest experiences and operational success. At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact. • Degree or diploma in Culinary Arts or equivalent • Experience as Executive Chef within a 4 or 5-star category hotel or restaurant of similar capacity. • Strong knowledge of food safety, HACCP, sanitation, and local regulatory requirements. • Possess a valid Food Hygiene Certificate and any other mandatory food safety certifications as required by local regulations. • Demonstrated commercial acumen with a proven track record in driving profitability, managing food costs, optimizing productivity, and achieving financial targets. • Experience in menu engineering, culinary innovation, and driving guest satisfaction through quality food offerings. • Strong people leadership capabilities with experience in talent development, team engagement, performance management, and succession planning. • Excellent stakeholder management, communication, and cross-functional collaboration skills. • Ability to analyze business trends, occupancy forecasts, and operational metrics to support strategic decision-making. • Self-motivated, results-oriented, and capable of performing effectively in a fast-paced, high-volume environment.