Job Description
Join our award-winning luxury waterfront hotel as Executive Chef and lead culinary innovation for discerning international guests. The Grand Marina Hotel Singapore is seeking a visionary leader to elevate our gastronomic offerings while maintaining Michelin-worthy standards. You'll manage a dynamic kitchen team, craft bespoke menus, and collaborate with F&B directors to create unforgettable dining experiences in our signature restaurants and banquet facilities. This role offers unparalleled exposure to Singapore's vibrant culinary scene and opportunities for creative expression.
Responsibilities
- Develop and execute seasonal menus aligned with global culinary trends and local Singaporean flavors
- Lead, mentor, and inspire a diverse team of 15+ culinary professionals
- Ensure strict adherence to HACCP standards, cost control, and inventory management
- Collaborate with F&B team on concept development for new dining venues
- Oversee banquet operations for high-profile events (500+ guests)
- Source premium local and international ingredients through sustainable partnerships
- Conduct regular kitchen audits and implement continuous improvement initiatives
Qualifications
- Minimum 8 years in luxury hospitality with 3+ years as Executive Sous Chef or similar role
- Professional certification from Le Cordon Bleu or equivalent culinary institution
- Proven track record of managing high-volume operations (200+ covers)
- Deep knowledge of Asian fusion and contemporary Western cuisine
- Strong leadership skills with experience in multicultural team environments
- Fluency in English; proficiency in Mandarin or other regional languages preferred
- Valid Singapore Work Permit or citizenship