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.