Summary:

The Executive Chef is responsible for overseeing all kitchen operations of The Mora Singapore, including two restaurant and one bar and breakfast offering, ensuring high standards of food quality, presentation, hygiene, and operational efficiency. The role oversees menu planning, culinary innovation, kitchen management, cost control, staff development, inventory management, and compliance with food safety and Singapore regulatory requirements. The Executive Chef plays a key role in enhancing guest satisfaction, driving culinary excellence, and maximizing departmental profitability.

1. Culinary Operations

• Oversee daily kitchen operations for the hotel’s two restaurant outlets, bar and daily breakfast offering.
• Ensure consistency in food quality, taste, presentation, and portion control across all outlets.
• Plan, develop, cost and update menus in accordance with hotel concepts, seasonal trends, and guest preferences.
• Monitor food preparation and ensure compliance with recipes, cooking methods, and presentation standards.
• Coordinate with Food & Beverage Manager and team to ensure smooth service operations.
• Ensure timely preparation and delivery of food during operational hours and special events.
• Ensure all kitchen operations comply with established Standard Operating Procedures (SOPs).
• Monitor kitchen productivity, workflow efficiency, and service turnaround times.

2. Kitchen Management & Supervision

• Lead, supervise, and motivate kitchen staff including Sous Chefs, Chef de Parties, Cooks, and Stewards.
• Supervise and develop Sous Chefs and kitchen leadership team to ensure operational consistency.
• Prepare duty rosters, manpower planning, and work schedules for kitchen operations.
• Conduct recruitment, onboarding, training, and performance evaluations for culinary team members.
• Ensure proper grooming, discipline, attendance, and professional conduct within the kitchen team.
• Foster teamwork, communication, and a positive working environment within the department.
• Manage disciplinary matters and staff performance issues in accordance with company policies.

3. Food Cost & Inventory Control

• Monitor food cost, wastage, portion control, and kitchen expenses to achieve budget targets.
• Manage inventory levels, purchasing requirements, and stock rotation procedures.
• Conduct regular stock checks and ensure proper storage of food items.
• Coordinate with suppliers and Purchasing Department for procurement of quality ingredients and supplies.
• Implement cost control measures while maintaining food quality.
• Take ownership of kitchen financial performance and achieve food cost and profitability targets established by Management.
• Monitor menu engineering and contribution margins to optimize profitability.
• Review inventory variance reports and investigate discrepancies.
• Minimize food wastage through effective production planning and inventory control.

4. Food Safety, Hygiene & Compliance

• Ensure compliance with Singapore Food Agency (SFA) regulations, food hygiene standards, and workplace safety requirements.
• Maintain cleanliness, sanitation, and organization of all kitchen and storage areas.
• Ensure proper handling, storage, and labeling of food products.
• Conduct regular inspections to ensure hygiene and safety standards are consistently met.
• Ensure kitchen staff are trained in food safety and hygiene procedures.
• Ensure compliance with Workplace Safety and Health (WSH) requirements within kitchen operations.
• Ensure preventive maintenance and proper handling of kitchen equipment.

5. Menu Development & Culinary Innovation

• Develop creative menus, seasonal promotions, and special dining experiences.
• Stay updated with culinary trends, market demands, and competitor offerings.
• Introduce innovative dishes and presentation techniques to enhance guest experience.
• Collaborate with Management on promotional activities, festive menus, and special events.
• Collaborate with Sales & Marketing teams on promotional campaigns, food festivals, and brand positioning initiatives.

6. Financial & Administrative Responsibilities

• Prepare kitchen operational reports, food cost analysis, and budget forecasts.
• Monitor departmental expenses and productivity levels.
• Assist in annual budgeting and operational planning for the culinary department.
• Ensure proper documentation and compliance with hotel operational policies and procedures.
• Analyze sales trends and recommend operational improvements to enhance profitability.
• Participate in vendor and supplier evaluations.

7. Guest Satisfaction & Service Quality

• Ensure high levels of guest satisfaction through food quality and dining experience.
• Handle guest feedback and special dietary requests professionally.
• Maintain consistency in service standards and culinary excellence.
• Engage with guests during service periods to gather feedback and enhance dining experience.
• Ensure special dietary requirements and food allergy requests are handled appropriately.

8. Banquet & Event Operations

• Oversee kitchen support for banquets, private functions, and special events.
• Coordinate with Events and F&B teams to ensure successful execution of event menus and service.
• Ensure food quality and operational readiness during large-scale functions and festive events.

Any other ad hoc duties as directed.

Qualification:

• Food Hygiene Certification Level 1,2,3,4
• Diploma or professional certification in Culinary Arts, Hospitality Management, or related discipline.

Experience:

• Minimum 5-7 years of progressive culinary experience, including at least 3 years in a leadership or similar role.

Skills & Competencies

• Strong culinary leadership and kitchen management skills.
• Good knowledge of international and local cuisines.
• Strong food cost and inventory management abilities.
• Excellent organizational and multitasking skills.
• Strong understanding of Singapore food hygiene and safety regulations.
• Good leadership, coaching, and staff development skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong creativity and menu development capabilities.
• Proficient in kitchen inventory systems and Microsoft Office application.