EXECUTIVE CHEF

• 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.

Only shortlisted candidates will be contacted.