Executive Chef (The Mora Singapore)

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 departmen…