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.