Total 108 Senior Executive job vacancies

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

Job Description
Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport. 

The Executive Sous Chef supports the Executive Chef in managing the daily kitchen operations of the airport transit lounge. This role ensures the consistent execution of high-quality food service, maintains hygiene and safety standards, and leads the kitchen team in delivering a premium experience to international travelers.

Job Responsibilities

• Support the Executive Chef in daily kitchen operations, food preparation, and service delivery.
• Ensure food quality, presentation, portion control, and compliance with established standards.
• Supervise kitchen operations in the absence of the Executive Chef.
• Lead, schedule, and support kitchen staff, including training and onboarding.
• Enforce hygiene, sanitation, and food safety regulations in line with airport and authority requirements.
• Assist with inventory control, stock rotation, and food cost management.
• Minimize food waste and promote cost‑effective kitchen practices.
• Collaborate with lounge service teams to ensure timely, high‑quality food service.
• Address guest feedback professionally to enhance overall dining experience.

Qualifications

• Diploma or degree in Culinary Arts or related field.

• Minimum 3–5 years of experience in a supervisory kitchen role, preferably in a high-volume or premium hospitality setting.
• Strong understanding of food safety and hygiene protocols (e.g., HACCP).
• Excellent leadership, communication, and organizational skills.
• Ability to work flexible hours, including weekends and holidays.

An Executive Chef is

the highest-ranking culinary leader responsible for managing all kitchen operations, including menu development, staff supervision, food quality, and cost control

. They ensure health and safety compliance, create innovative dishes, and manage budgets to drive profitability. They often oversee multiple kitchen staff, including head chefs.

Key Responsibilities

• Menu Engineering & Culinary Innovation: Create new recipes, design menus that align with culinary trends and seasonal availability, and oversee plate presentations.
• Operations & Cost Management: Oversee all kitchen operations, manage food inventory, and ensure cost-effective purchasing.
• Staff Leadership & Development: Hire, train, schedule, and mentor kitchen staff to ensure high-quality, consistent food production.
• Safety & Compliance: Maintain strict compliance with sanitation (e.g., HACCP) and health regulations.
• Customer Experience: Respond to customer feedback and ensure food quality meets or exceeds expectations.

Key Qualifications

• Proven experience as an Executive Chef, or in a similar high-level supervisory role.
• Strong knowledge of various cooking techniques and cuisines.
• Excellent leadership, interpersonal, and communication skills.
• Proficiency in financial management, including budgeting and inventory tracking.
• Relevant culinary school diploma or degree is often preferred. 

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

We are looking for a passionate and Senior Executive Chef  to lead the culinary operations at Gabbar. Theideal candidate should be well-versed in Indian cuisine — both traditional andmodern — and bring innovation, consistency, and leadership to the kitchen team.

Job Responsibilities

• Lead, manageand supervise the entire kitchen team
• Hire, train, and evaluate kitchenemployees
• Innovate andcurate a progressive Indian menu with a mix of classics and modernreinterpretations.
• Ensureconsistent food quality, presentation, and taste that aligns with Gabbar’sbrand identity.
• Taste dishes regularly to ensureconsistency
• Control foodcosts through effective inventory, portion control, and waste management.
• Collaboratewith the front-of-house team for smooth kitchen-floor coordination duringservice.
• Implement andmonitor HACCP and food safety standards.
• Mentor andtrain kitchen staff to maintain a high-performance team.
• Liaise withsuppliers and manage procurement of high-quality ingredients.
• Introduceseasonal and promotional menus that drive footfall and social media buzz.
• Handle customer feedback relatedto food quality

Key Requirements:

• Minimum 5 years of experience as a Executive Chef in a reputed Indian or modern Asian kitchen.
• Strong foundation in North Indian cuisine with exposure to fusion, tandoor, and street food styles.
• Experience in Singapore or other global markets preferred.
• Ability to bring creativity to plating, storytelling, and menu engineering.
• Strong leadership, communication, and team management skills.
• Knowledge of kitchen hygiene and regulatory compliance (NEA standards in Singapore a plus).
• Comfortable working in a fast-paced, high-energy, theatrical F&B environment.

The Client:

Liberte HR is partnered with a well-established multi-unit F&B group in Singapore to appoint an Executive Chef for their Singapore operations. This role will oversee culinary leadership across 11 bistro-style outlets and is suited to a hands-on chef with strong multi-outlet experience, commercial awareness, and the ability to drive consistency, quality, and operational performance across the group.

Duties and Responsibilities:

• Leading culinary operations across multiple outlets in Singapore, ensuring strong execution, consistency, and food quality standards across the business.
• Driving menu development and refinement, balancing creativity, customer appeal, seasonal relevance, and operational practicality.
• Overseeing recipe standardisation, plating consistency, and kitchen SOPs to ensure alignment across all locations.
• Working closely with outlet kitchen teams to provide coaching, support, and practical guidance on day-to-day operational challenges.
• Being regularly present on the ground across the outlets to monitor performance, troubleshoot issues, and uphold standards.
• Supporting the development of limited-time offerings and annual menu refreshes in line with business needs and market trends.
• Reviewing menu performance and sales mix, and making recommendations on product retention, changes, or removals through menu engineering.
• Managing food cost controls through recipe costing, product selection, portion discipline, and collaboration with procurement teams.
• Partnering with procurement on sourcing, tendering, and supplier management to ensure quality, consistency, and commercial efficiency.
• Overseeing labour deployment and manpower planning across the culinary function to support operational efficiency.
• Ensuring full compliance with food hygiene, safety, sanitation, and regulatory requirements across all kitchens.
• Monitoring kitchen productivity, workflow, and standards to improve efficiency and operational effectiveness.
• Leading, mentoring, and developing culinary teams, promoting accountability, teamwork, and continuous improvement.
• Conducting performance reviews and providing feedback and direction to support team capability and succession planning.
• Maintaining high standards of food presentation, taste, quality assurance, and guest experience across all outlets.
• Collaborating with internal stakeholders to align culinary direction with the wider business and brand objectives.
• Facilitating knowledge sharing and best practice transfer across teams, including collaboration with regional counterparts where relevant.
• Performing other reasonable duties as required as part of the leadership of the culinary function.

Requirements

• Proven experience leading culinary operations across multiple outlets, brands, or sites within an F&B or hospitality group.
• Strong background in western casual dining, chain restaurant, or multi-unit hospitality environments.
• A hands-on leadership style, with the ability to remain operationally involved and close to outlet execution.
• Demonstrated experience in menu development, recipe standardisation, SOP implementation, and quality control.
• Strong financial and commercial acumen, including experience managing food cost, labour cost, and kitchen operating budgets.
• Experience working closely with procurement and suppliers on sourcing, tendering, and product quality management.
• Strong leadership capability, with the ability to coach, develop, and influence chefs and kitchen teams.
• Sound knowledge of food safety, hygiene, sanitation, and operational best practices.
• Strong communication and organisational skills, with the ability to work effectively across multiple stakeholders and outlets.
• Ability to perform in a fast-paced, results-driven, multi-site environment.

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. What will I be doing? As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards: - Lead of the kitchen brigade and ensure ongoing development of Team Members - Identify an effective approach to succession planning - Create menus that meet and exceed customers' needs and conform to brand standards - Ensure the consistent production of high quality food through all hotel food outlets - Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers - Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members - Manage department operations, including budgeting, forecasting, resource planning, and waste management - Manage all aspects of the kitchen including operational, quality and administrative functions - Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner - Ensuring adequate resources are available according to business needs - Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation - Control costs without compromising standards, improving gross profit margins and other departmental and financial targets - Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events - Maintain good communication and work relationships in all hotel areas - Ensure that staffing levels are maintained to cover business demands - Ensure monthly communication meetings are conducted and post-meeting minutes generated - Manage staff performance issues in compliance with company policies and procedures - Recruit, manage, train and develop the kitchen team - Comply with hotel security, fire regulations and all health and safety and food safety legislation - Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner - Manage financial performance of the department so all planning is in line with hotel objectives - Manage food control systems are adhered to them so margins are on target in a pro-active way - Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends - Be environmentally aware - Ensure food wastage program is adhered to so that margins are on target - Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation Qualifications - ExternalWhat are we looking for? An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: - Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required - Excellent leadership skills - A creative approach to the production of high quality food - A business focused approach to managing a hotel kitchen - Excellent communication skills - Ability to build relationships, internal and external, to the hotel and the Company - Excellent planning and organizational skills - Ability to multi-task and meet deadlines - A current, valid, and relevant trade qualification (proof may be required) It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: - A certification in management - Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!