Head Chef (Chinese Cuisine)

Description

The Garcha Group, Singapore’s luxury boutique hotel group (franchised under Marriott International), is seeking an experienced Head Chef (Chinese Cuisine). The role requires strong leadership in culinary operations, menu development, financial performance, people management, and sustainability practices across multiple hotel restaurants and bars. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Ensure consistency, quality, and presentation of all food served across kitchens * Develop creative recipes, menus, and seasonal offerings for restaurants and events * Oversee hygiene, sanitation, and compliance with local legislation and SFA standards * Conduct regular inspections of kitchen operations, equipment, and displays * Lead and manage culinary staff in compliance with grooming and training standards * Organize daily briefings, monthly meetings, and training sessions * Manage cost control, purchasing, receiving, inventory turnover, and portion control * Review and analyze food cost, profit & loss statements, and purchasing efficiency * Develop succession plans and provide progressive training for culinary team * Implement sustainability practices, reduce waste, and apply FIFO storage system * Support special functions, banquets, and inter-hotel collaboration as needed * Guide junior chefs and associates in technical culinary skills * Remain flexible to be deployed across The Garcha Group hotels when required

Qualifications and Requirements

* High school diploma or GED with at least 10 years’ relevant culinary experience OR degree in Culinary Arts/Hotel & Restaurant Management with at least 5 years’ experience * Strong expertise in Chinese cuisine with proven leadership in hotel/restaurant environments * Knowledge in financial performance, inventory control, and cost management * Excellent communication, leadership, and people management skills * Ability to innovate while maintaining high culinary standards * Commitment to sustainability and cultural sensitivity in operations

Working Condition

Working hours

5–6 days per week depending on operational needs, Includes weekends and public holidays.