Executive Head Chef - Marriott-Backed Culinary Leader

MURRAY PTE. LTD.; Singapore; Presencial; SGD 90.000 - 150.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Discounts at 7,000+ hotels worldwide

Global Learning + Development platform

2 nights yearly staycation in Garcha集团

20% off F&B at group restaurants andバー

Descripción de la vacante

The Garcha Group, Singapore’s boutique hotel operator, is seeking an experienced culinary leader to oversee food and beverage operations across its Maxwell Reserve, The Vagabond Club, and The Serangoon House. You will drive culinary excellence, menu development, and maintain top hygiene standards in a multi-property setting.

Responsibilities include managing kitchen teams, ensuring quality and consistency, collaborating with events and F&B teams, and implementing sustainable practices while

Formación

• High school diploma or GED required; 5 years’ experience in culinary, food & beverage, or related area.
• Alternatively, a university degree in Culinary Arts/Hotel & Restaurant Management with 10+ years’ experience.

Responsabilidades

• Oversee consistency and quality of taste, presentation and temperature across all kitchens.
• Ensure cleanliness and display standards of all food offerings.
• Lead recipe development for new items and seasonal menus.
• Manage host/culinary staffing and communication with front-of-house teams.
• Ensure adherence to resort guidelines and local health regulations.
• Monitor food costs, inventory, and portion control to meet budget targets.

Conocimientos

Culinary leadership

Menu development

Team management

Food safety

Educación

High school diploma or GED

Degree in Culinary Arts/Hotel & Restaurant Management

Herramientas

Kitchen management tools

Descripción del empleo

The Garcha Group, Singapore’s boutique hotel operator, is seeking an experienced culinary leader to oversee food and beverage operations across its Maxwell Reserve, The Vagabond Club, and The Serangoon House. You will drive culinary excellence, menu development, and maintain top hygiene standards in a multi-property setting.

Responsibilities include managing kitchen teams, ensuring quality and consistency, collaborating with events and F&B teams, and implementing sustainable practices while