At InterContinental® Hotels & Resorts our role is to put the glamour into international travel. That’s where you come in. When you’re part of the InterContinental Hotels & Resorts brand you’re more than just a job title.
At InterContinental Hotels & Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.

Join our team as Executive Chef in InterContinental Singapore Robertson Quay. You’ll have ambition, talent and obviously, some key skills. Reporting to the Hotel Manager, the Executive Chef will be responsible for leading the kitchen operations for the hotel. We’re looking for someone who:Your day to day

• Enjoys operationally leading a culinary team running a high capacity award-winning Italian restaurant and bar, and handling the hotel culinary operations, which includes In-Room-Dining, our Club Lounge, and meeting spaces.
• Is highly independent and enjoys being hands-on in all kitchen operations.
• Is confident in managing stakeholders, both internal and external to the hotel.
• Establish connections with food and material suppliers in preparation for food cost budgeting.
• Ensures that all staff are properly train and all have the tools and equipment needed to effectively carry out their respective job duties.
• Ensure food safety and food quality meet Singapore and brand standards such as but not limiting to HACCP.
• Experience in operating in a ‘stand-alone’ / private restaurant will have added advantage.
• Understands that today’s culinary world is ultra-competitive and that venues that thrive are creative, relevant, and driven by professional individuals that cannot see themselves anywhere else.
• Is incredibly resourceful – seeking the best products, the best suppliers, and the best staff with passion and drive.
• Is up-to-date on current culinary trends and looks to be involved, as a face-front figure in any community activities.

What we need from you
Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least two years in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.What we offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

• 5-days work week
• Duty Meal
• Birthday Off
• Learning and Development Opportunities
• Medical Benefit
• Dental/ Optical/ Health Screening Benefit
• Insurance Coverage
• Special Employee rate at all IHG Hotels worldwide

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.
And because the InterContinental Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6000 hotels in over 100 countries around the world.
So whoever you are, whatever you love doing, bring your passion to the InterContinental Hotels & Resorts brand and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com
Don’t quite meet every single requirement, but still believe you’d be a great fit for the job? We’ll never know unless you hit the ‘Apply’ button. Start your journey with us today

• Enjoys operationally leading a culinary team running a high capacity award-winning Italian restaurant and bar, and handling the hotel culinary operations, which includes In-Room-Dining, our Club Lounge, and meeting spaces.
• Is highly independent and enjoys being hands-on in all kitchen operations.
• Is confident in managing stakeholders, both internal and external to the hotel.
• Establish connections with food and material suppliers in preparation for food cost budgeting.
• Ensures that all staff are properly train and all have the tools and equipment needed to effectively carry out their respective job duties.
• Ensure food safety and food quality meet Singapore and brand standards such as but not limiting to HACCP.
• Experience in operating in a ‘stand-alone’ / private restaurant will have added advantage.
• Understands that today’s culinary world is ultra-competitive and that venues that thrive are creative, relevant, and driven by professional individuals that cannot see themselves anywhere else.
• Is incredibly resourceful – seeking the best products, the best suppliers, and the best staff with passion and drive.
• Is up-to-date on current culinary trends and looks to be involved, as a face-front figure in any community activities