Novotel Singapore on Stevens : Chef De Cuisine

Role summary

Novotel Singapore on Stevens : Chef De Cuisine is a role at AccorHotel in Singapore, Singapore (on-site). Posted 2026-10-16. Experience level: 5-10.

Job title

Novotel Singapore on Stevens : Chef De Cuisine

Company

AccorHotel

Location

Singapore, Singapore

Work arrangement

on-site

Category

Hospitality

Experience level

5-10

Date posted

2026-10-16

Job description

Company Description

Novotel Singapore on Stevens and Mercure Singapore on Stevens are committed to attracting, recruiting and retaining diverse talents from all walks of life. At Novotel Singapore on Stevens and Mercure Singapore on Stevens, we value and celebrate diversity, provide pay equity and equal opportunities for promotion, training and development programmes. We pride ourselves in creating and sustaining an inclusive and equitable working and learning environment for all.

Located along the arterial road that leads to Singapore’s iconic Orchard Road sits a stunning new lifestyle hub – the 254-room Novotel Singapore on Stevens and 518-room Mercure Singapore on Stevens, along with an eclectic array of F&B outlets. Step into this lush urban paradise equipped with an infinity pool, lap pool, tennis court, 24-hour gym, 9 meeting spaces, ballrooms and 4 hotel restaurants and bars, with 7 additional dining outlets.

Awarded Gold in the 2018 Melbourne Design Awards for its creative architecture, the Novotel Singapore on Stevens and Mercure Singapore on Stevens building tells a unique story from its aerial view to the elements around the hotel.

Job Description

You will support kitchen operations by ensuring food quality, safety compliance, and efficient preparation while supervising staff and managing resources to deliver excellent guest dining experiences.

Responsibilities

Enforce hotel and departmental rules and regulations consistently to maintain operational standards

Delegate tasks fairly and appropriately to kitchen staff to ensure smooth daily operations

Maintain personal grooming and hygiene to uphold professional kitchen standards

Assist in directing kitchen operations to produce high-quality food that meets guest expectations

Communicate and ensure staff awareness of safety policies to maintain a safe work environment

Verify correct preparation and readiness of all mis en-place items before service

Prepare food orders efficiently according to established standards and recipes

Monitor portion control to maintain consistency and reduce waste

Inspect buffet items regularly to ensure food quality and correct display presentation

Taste food items before buffet service to confirm flavor accuracy

Station at buffet counters during service periods as needed to oversee quality and replenishment

Ensure cooking processes and sauce preparations follow standard procedures

Receive and inspect meat and seafood deliveries for quantity and quality compliance

Test cooked food to verify taste and quality before service

Conduct thorough handover of job-related matters to the next shift for continuity

Manage overall food cost, kitchen supplies, energy usage, and utensils within the section

Clean and maintain work areas, cold rooms, and kitchen equipment to meet hygiene standards

Assist the Executive Chef in ensuring smooth kitchen operations and quality control

Control food cost and maintain food quality through monitoring and adjustments

Adhere to safety policies, report accidents immediately, and support all safety programs

Exercise caution on slippery floors to prevent accidents

Provide proper safety instructions before staff operate any kitchen equipment

Plan work schedules and order market supplies to ensure kitchen readiness

Follow all standard recipes and comply with NEA food hygiene standards during food preparation.

Job-Category: Culinary

Job Type: Permanent

Job Schedule: Full-Time