Singaporean Chef de Cuisine

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Job Description

We are looking for an admirable chef de cuisine to lead and inspire our kitchen team in the creation of Singaporean culinary specialties; this includes south east Asian signature dishes from Malaysia, Indonesia, India, some Chinese with dim sum knowledge and most famous creations from Singapore such as the infamous chili crab. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen chefs, collaborating with restaurant manager, optimizing staff productivity, with reporting line to the Director of Food & Beverage.

To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment, in teams of 10 or above. Top candidates are creative individuals with a passion for great food and a continuous focus with quality of product, accuracy of cooking and guest interaction to check for satisfaction and recommendations.

Chef de Cuisine Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time, at the right temperature and cooking doneness.
• Planning the menu and designing the plating presentation for each dish, ensuring every dish is photogenic and looking its best.
• Coordinating kitchen chefs, and assisting them as required and able to cross expose where needed.
• Hiring and training chefs to prepare and cook all the menu items, tasting for verification of dishes produced.
• Stocktaking of ingredients and equipment, placing orders as needed based on business needs and trends to maintain food cost.
• Enforcing best practices for safety and sanitation in the kitchen, HACCP compliant.
• Creating new recipes to regularly update the menu, based on popularity, cost, season.
• Keeping track of new trends in the industry by visiting competition and understanding targeted clientele, for average check applied.
• Monitoring and recording feedbacks from guests and manager, so as to make improvements and/or resolve issues where specifically needed.

Chef de Cuisine Requirements:

• Qualification from a culinary school preferred.
• 5+ International buffet breakfast experience
• 10+ years of experience in south east Asian cooking and position as sous chef or Chef de cuisine.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts guests, understanding the local palate.
• Excellent communication skills and leadership qualities, role model with hands on approach.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.