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. • Ensure compliance with financial targets and departmental budgets. • Support forecasting and strategic planning initiatives. Leadership & People Development • Recruit, coach, mentor, and develop a high-performing culinary team. • Foster a positive, collaborative, and inclusive working environment. • Conduct regular performance reviews, coaching sessions, and succession planning. • Identify training needs and support the development of junior chefs. • Ensure manpower planning, scheduling, and leave management are effectively administered. • Lead by example and promote a culture of continuous improvement. Guest Experience • Ensure every dish served reflects SKAI's reputation for culinary excellence. • Interact with guests to gather feedback and continuously improve the dining experience. • Professionally manage guest feedback and resolve service recovery opportunities promptly. • Work closely with the Restaurant Management team to enhance overall guest satisfaction. Food Safety & Compliance • Maintain the highest standards of food safety, sanitation, and hygiene in accordance with Singapore regulations and Accor standards. • Ensure full compliance with HACCP, food hygiene, and workplace safety requirements. • Conduct regular kitchen inspections to ensure cleanliness and operational excellence. • Partner with Stewarding and Engineering to maintain kitchen equipment and facilities. Innovation & Continuous Improvement • Stay updated on global culinary trends, techniques, and premium ingredients. • Introduce new concepts, seasonal menus, and signature dishes. • Evaluate operational processes and implement improvements to enhance efficiency and productivity. • Collaborate with cross-functional departments on initiatives that improve guest experiences and operational excellence. • Maintaining exceptional culinary consistency in a high-volume luxury restaurant. • Balancing creativity with profitability and operational efficiency. • Developing and retaining high-performing culinary talent. • Managing food cost while maintaining premium product quality. • Driving innovation while preserving SKAI's culinary identity. • Diploma or Degree in Culinary Arts, Hospitality Management, or a related discipline. • Minimum 8 to 10 years of progressive culinary leadership experience in luxury hotels or premium standalone restaurants. • Proven experience as an Executive Chef or Chef de Cuisine within a high-end contemporary dining or fine dining environment. • Michelin-starred or award-winning restaurant experience is highly preferred. • Strong leadership skills with the ability to inspire, develop, and manage high-performing culinary teams. • Solid understanding of menu development, food trends, menu engineering, and cost management. • Strong commercial acumen with experience managing food costs, labour costs, and kitchen budgets. • Excellent communication, organizational, and stakeholder management skills. • Proficient in Microsoft Office and procurement/inventory management systems. • Food Safety Course Level 1 (Basic Food Hygiene Certificate); HACCP knowledge is an advantage. • Passionate about culinary excellence, innovation, and delivering exceptional guest experiences in a fast-paced luxury environment.