Executive Chef (Luxury Hotel)

About the role

Marina Pearl Hotel is a luxury 5-star property serving international travellers, corporate groups and local fine-dining guests. Our culinary programme includes a signature fine-dining restaurant, all-day dining, banquet facilities and in‑room dining, with a focus on contemporary international cuisine infused with regional flavours.

The Executive Chef will oversee all kitchen operations, lead a multi-disciplinary culinary team and drive food quality, presentation and consistency across outlets. You will be responsible for menu innovation, cost control, supplier relationships and ensuring the highest standards of food safety and hygiene appropriate to a luxury hotel environment.

This is a high-profile leadership role with opportunity to shape the hotel’s culinary identity, work with event and banquet teams on large-scale functions, and develop junior chefs through structured training. Candidates with a strong background in luxury hotel kitchens or fine-dining multi-outlet operations will find this role rewarding and growth-oriented.

About Marina Pearl Hotel

Marina Pearl Hotel is a luxury hotel group located in central Singapore, offering upscale accommodations, multiple dining concepts and sophisticated event spaces. We cater to international business travellers, weddings and high-end local diners, with an emphasis on craftsmanship, service excellence and seasonal ingredients.

What you can expect

• Five-star luxury hotel in central Marina Bay area.
• Multiple F&B outlets including signature fine-dining restaurant and large banquet facilities.
• Stable ownership with investment in kitchen equipment and staff development.
• Opportunity to shape menus and lead culinary talent development.

Key responsibilities

• Lead and manage all culinary operations across the hotel’s outlets: fine-dining, all-day dining, banquet and in‑room dining.
• Develop and refresh menus with a focus on creativity, seasonal ingredients and cost control.
• Maintain food quality, presentation standards and portion consistency across all kitchen teams.
• Create and manage annual food budgets, forecast food costs and implement cost-saving initiatives without compromising quality.
• Recruit, train and mentor culinary staff; conduct regular performance reviews and skills development programmes.
• Ensure compliance with local food safety regulations, HACCP procedures and hotel hygiene standards.
• Oversee purchasing, negotiate with suppliers and manage inventory to minimise waste.
• Coordinate closely with F&B, events and service teams for large functions, weddings and banquet events.
• Plan and manage rosters to ensure proper coverage during peak periods, special events and public holidays.
• Implement and monitor kitchen SOPs, portion control and allergen handling procedures.

Requirements

• Minimum 8 years' culinary experience, with at least 3 years in a leadership role within a luxury hotel or fine-dining multi-outlet operation.
• Formal culinary qualification (diploma/degree) or equivalent professional experience.
• Strong knowledge of international cuisines with the ability to lead Western and Asian menus.
• Demonstrated experience in menu development, costing, budgeting and supplier negotiation.
• Proven leadership and people management skills; experience building and mentoring teams.
• Up-to-date food safety certification (HACCP, Food Hygiene) and knowledge of Singapore food safety regulations.
• Ability to work flexible hours including evenings, weekends and public holidays.
• Eligible to work in Singapore (Singapore citizen, PR or valid work pass).

How to apply

Please email your CV and a short cover letter detailing your kitchen leadership experience to the contact email below with the subject 'Executive Chef Application — Marina Pearl Hotel'.