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Tazi Mohammed

Sous Chef

Opus Bar & Grill

About Opus Bar & Grill

Recognised as one of the top 10 steakhouses in Singapore on TripAdvisor, meats at Opus are carefully hand-selected from Australia, New Zealand and the U.S.


Opus’ premium sharing cuts are dramatic, bone-in show stoppers and platters that showcase a variety of textures and flavours. Each cut is masterfully cooked by expert chefs over an open-flame grill using charcoals and sustainable Jarrah wood to achieve the perfect char, and smoky caramelized flavours.


Besides a good selection of steaks, the modern grill has a good variety of standout dishes that highlight on simple cooking techniques partnered with the purity of charcoal grilling and pride itself as being environmentally conscious having achieved the Marine Stewardship Council (MSC)’s Chain of Custody certification. Seafood dishes labeled with the eco-label in the menu are prepared with seafood sources that are sustainably caught.


Contact Opus Bar & Grill

Tel: +65 6730 3390  

Email: opus@hilton.com


Ground-Floor Lobby, Hilton Singapore
581 Orchard Road, Singapore 238883

Operating Hours

Daily: 10:30am to 10:30pm

About Chef Tazi

Tazi Mohammed was appointed as the Junior Sous Chef in August 2016 when he first joined Hilton Singapore.


After two years in his role, he was promoted to his current role as a Sous Chef in June 2018 at a young age of 29 years old.


Hailing from Morocco, Tazi has accumulated over 12 years of experience in the culinary and hospitality industry across Morocco, Malaysia and Singapore.

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At the age of 20 years old, Tazi started his career in the culinary industry in 2010 as a Commis Chef in Morocco to learn the ropes and hone his culinary skills at various restaurants and 5-star hotels. In 2013, he was presented with an invaluable opportunity to move to Malaysia as the Head Chef of Casablanca Restaurant, specializing in Moroccan and Mediterranean cuisine. In 2016, Tazi joined Hilton Singapore as a Junior Sous Chef to assist in the daily kitchen operations and day-to-day tasks appointed by the Executive Chef. Within two years, he was recognized as a nominee for team member of the month and was promoted to a Sous Chef in June 2018, overseeing and managing a kitchen brigade of 24.


As an advocate of continuous learning and progression, Tazi is committed to complete delegated tasks on time and never fails to challenge himself and the team to thrive in developing new skills and bringing new ideas to the table. Since his appointment as a Sous Chef in 2018, Tazi has contributed significantly to the culinary team and has proven to be an efficient right-hand man to the Chef de Cuisine. During the introduction of Hilton Singapore’s Ramadhan Iftar Pop-up Buffet in 2017, Tazi has contributed his expertise in Moroccan cuisine and since then, the Moroccan specialty cuisine corner has become a signature offering in the annual Iftar buffet.

Watch Featured Episode

Chef Tazi Mohammed from Opus Bar & Grill also goes for the option of curing his homesickness by creating a distinctive Moroccan Lamb Skewer by using the simple ingredients of fresh herbs and high-quality free-range lamb cuts from Australia to enhance the flavour profile. 

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Lamb Me Your Recipe:

Moroccan Lamb Skewers

Simple ingredients of fresh herbs and high-quality free-range lamb cuts from Australia. 

Other Featured Lambassadors

Lamb Me Your Recipe:
Paul Foster 

The launch of a four-episode cooking show that features Paul Foster getting into the kitchen with mom, Joyce Foster, as they put a fresh spin on family classics.

Lamb Me Your Recipe:
Super Loco & Cheek Bistro 

Join Paul Foster as he digs into two very culturally distinct lamb dishes made by two of the best chefs in Singapore.