• Posted 20-Oct-2026 (MST)
• Singapore, SGP
• Full Time

Position Overview

The Chef Tournant manage and train the kitchen team to deliver consistent food quality aimed at creating great experience for guests. The individual is required to manage food cost controls through good management of orders and perform all assigned culinary tasks to the highest standards in accordance to Capella standards.

The Role

Kitchen Operations

• Assist executive sous chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Create and implement menu selections for Fiamma restaurant based on current food trends and regional tastes in partnership with the Executive Sous Chef and Director of Culinary, as needed
• Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis
• Assist and help coordinate all menu planning and implementation
• Ensure food standards and presentation are maintained and always improved
• Organize food production in a cost effective and hygienic manner
• Attend all BEO meetings or appointment a chef to replace you in your absence
• Collaborate with Purchasing Department on purchase of all food items and kitchen equipment
• Constantly strive to improve operating procedures
• Find methods of reducing costs without affecting the level of service or product received by the guests
• Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.
• Carefully manage the quantity to be purchased as well as the quantity to be produced

Maintain Hygiene, Safety and Standards

• Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards
• Perform audits on staff's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Perform audits on staff's adherence to the organisation's Workplace Safety and Health (WSH) policies and procedures

Manage Team

• Review talent capability and develop high potential employees for the department
• Identify training needs of the division and implement a training plan in conjunction with the department heads to close gaps
• Support hotel's overall staff development and retention efforts

Talent Profile

• Minimum Diploma Education
• At least 3 years of experience in similar capacity, preferably in a luxury hotel or upscale restaurant
• Knowledge of food and kitchen equipment
• Prior experience in managing a team
• Possess Singapore food safety certification
• Well-versed with local hygiene requirements