The Tapang Club

The Executive Chef leads and manages all kitchen operations at The Tapang Club, including Apis Restaurant, banquets, buffets, functions and other assigned food services. The role is accountable for consistent food quality, timely service, food safety, menu availability, purchasing, cost control and kitchen team performance. This is a hands-on leadership position requiring active involvement in preparation, cooking, supervision and service.

Key responsibilities

Ensure every dish follows the approved recipe, portion size, cooking method and presentation standard

Conduct daily checks on ingredients, preparation and finished dishes, including tasting before service

Plan daily preparation and allocate duties according to expected demand, reservations and event requirements

Lead the kitchen during busy periods, particularly lunch and dinner

Take ownership of ingredient sourcing, supplier relationships, purchasing forecasts and kitchen order requirements

Maintain current recipe costings and recommend selling prices for management approval

Develop menus that suit the Club's members, guests, kitchen capacity and commercial objectives

Enforce applicable food safety requirements and the Club's hygiene procedures

Prepare duty rosters and station assignments that support service requirements and approved staffing budgets

Train staff in recipes, cooking techniques, portion control, hygiene and service coordination

About you

Relevant culinary qualification or equivalent practical experience

Proven experience managing a commercial kitchen and supervising kitchen personnel

Competence in restaurant service, buffet production and banqueting

Sound knowledge of recipe costing, inventory control, purchasing and food safety

Strong planning, communication, training and problem-solving skills

Ability to lead actively during busy service periods

Availability to work shifts, weekends and public holidays according to the approved roster