787 Chef De Cuisine jobs in Singapore
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Chef de Cuisine
Singapore, Singapore
CAPITOL HOTEL MANAGER PTE. LTD.
Posted today
Job Viewed
Job Descriptions
SCOPE
The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent is responsible for menu planning, recipe development and costing. He/She will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.
OVERALL OBJECTIVES
The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent is responsible for menu planning, recipe development and costing. He/She will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.
OVERALL OBJECTIVES
- Ensure customer satisfaction, profitability and overall success of the assigned outlet.
- Develop, curate and maintain menus, recipes and costing.
- Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
- Effectively manage labour and operating expenses while ensuring productivity and efficiency.
- Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
- Ensure that All HACCP guidelines are achieved and maintained.
- Other ad-hoc duties as assigned
- Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
- Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
- Fluent in spoken and written English with good interpersonal and communication skills
- Possesses great leadership and motivational skills
- Strong organizational and time-management abilities with good problem solving and decision-making skills.
- Ability to interact effectively with guests, ensuring a memorable dining experience
This advertiser has chosen not to accept applicants from your region.
0
chef de cuisine
Singapore, Singapore
SULTAN PALACE RESTAURANT PTE. LTD.
Posted today
Job Viewed
Job Descriptions
- Ensuring that all food meets the highest quality standards and is served on time.
- Planning the menu and designing the plating presentation for each dish.
- Coordinating kitchen staff, and assisting them as required.
- Hiring and training staff to prepare and cook all the menu items.
- Stocktaking ingredients and equipment, and placing orders as needed.
- Enforcing best practices for safety and sanitation in the kitchen.
- Creating new recipes to regularly update the menu.
- Keeping track of new trends in the industry.
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
- Qualification from a culinary school.
- 5+ years of experience in a similar position.
- In-depth knowledge of food principles and best practices.
- Passion for creating incredible food that delights and attracts customers.
- Excellent communication skills and leadership qualities.
- 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.
This advertiser has chosen not to accept applicants from your region.
1
Chef De Cuisine
Singapore, Singapore
UOL CLAYMORE INVESTMENT PTE. LTD.
Posted today
Job Viewed
Job Descriptions
Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your Culinary career.
The Chef De Cuisine will be responsible for the overall kitchen operations of our MOSELLA restaurant, serving Modern Mediterranean cuisine.
Our Expectations:
We are also dedicated to providing equal employment opportunities, including individuals with disabilities.
The Chef De Cuisine will be responsible for the overall kitchen operations of our MOSELLA restaurant, serving Modern Mediterranean cuisine.
Our Expectations:
- Assist the Executive Chef/Executive Sous Chef in the planning and development of menus for the Restaurant and/or hotel, ensure the correct and consistent preparation and presentation for all food items
- Oversee food preparation, cooking including food quality and its freshness.
- Interact with guests and attend to their queries or any food concerns. Solicit feedback for improvements.
- Assist the team with set-up and cleaning of operational areas when necessary.
- Stay current on culinary trends and techniques and incorporate them into menu offerings, where appropriate.
- Manage labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
- Ensure that sanitation standards are followed as well as the cleanliness and organization of the kitchen, adhering strictly to all food hygiene and safety standards, including HACCP.
- Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation, quality and hygiene.
- Attend and participate in regular operational meetings to ensure effective coordination across all teams. Communicate and cascade relevant information to the Team in a timely and effective manner for efficient kitchen operations.
- Coordinate the selection, training, development, and evaluation of Culinary Associates through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic operational planning.
- Train, guide and coach the Culinary Team for operational efficiency and effectiveness.
We are also dedicated to providing equal employment opportunities, including individuals with disabilities.
This advertiser has chosen not to accept applicants from your region.
2
chef de cuisine
Singapore, Singapore
MAHARAJA GRILL AND BAR PTE. LTD.
Posted today
Job Viewed
Job Descriptions
Design and update menus based on seasonal ingredients and customer preferences
- Oversee daily kitchen operations and ensure efficient workflow
- Supervise, train, and mentor kitchen staff
- Maintain high standards of food quality, presentation, and hygiene
- Monitor inventory levels and order supplies as needed
- Control food costs and minimize waste
- Ensure compliance with health and safety regulations
- Collaborate with management on menu development and special events
- Address customer feedback and resolve any kitchen-related issues
- Implement and enforce kitchen policies and procedures
- Proven experience as a Head Chef or similar role
- Culinary degree or equivalent professional training
- Strong leadership and team management skills
- Excellent knowledge of food preparation and kitchen operations
- Creativity and passion for culinary arts
- Ability to work under pressure and meet deadlines
- Strong organizational and multitasking abilities
- Excellent communication and interpersonal skills
- Knowledge of health and safety regulations
- Flexibility to work evenings, weekends, and holidays
This advertiser has chosen not to accept applicants from your region.
3
chef de cuisine
Singapore, Singapore
RUMAH MAKAN MINANG PTE LTD
Posted today
Job Viewed
Job Descriptions
About Us:
Rumah Makan Minang is a heritage brand serving authentic Nasi Padang since 1954. With deep roots in Minangkabau cuisine, we are expanding through central kitchen operations while preserving the original taste that generations love.
⸻
Job Description:
We are looking for a Chef de Cuisine who is highly experienced in authentic Padang cuisine and can lead our kitchen operations with hands-on cooking.
This person must personally cook all key dishes and ensure they match our heritage standards - until full SOPs are created and the team is properly trained.
⸻
Key Responsibilities:
t
• tPersonally cook and lead the preparation of core dishes (rendang, Dendeng balado,ikan gulai padang , ayam gulai, sambal, etc.)
t
• tMaintain authentic Padang taste and presentation
t
• tLead and train kitchen staff to follow proper methods
t
• tCreate and implement standard recipes and SOPs
t
• tConduct daily tasting and ensure quality control
t
• tOversee food prep, vacuum packing, and outlet dispatch
t
• tMaintain high standards of hygiene and food safety
⸻
Requirements:
t
• tStrong knowledge of Minangkabau/Padang cuisine
t
• tAt least 5-10 years of kitchen experience, including hands-on cooking
t
• tExperience in central kitchen or large-scale production is a plus
t
• tAble to develop SOPs and train others
t
• tWilling to cook daily until the team is trained and systemised
t
• tGood leadership and communication skills
Rumah Makan Minang is a heritage brand serving authentic Nasi Padang since 1954. With deep roots in Minangkabau cuisine, we are expanding through central kitchen operations while preserving the original taste that generations love.
⸻
Job Description:
We are looking for a Chef de Cuisine who is highly experienced in authentic Padang cuisine and can lead our kitchen operations with hands-on cooking.
This person must personally cook all key dishes and ensure they match our heritage standards - until full SOPs are created and the team is properly trained.
⸻
Key Responsibilities:
t
• tPersonally cook and lead the preparation of core dishes (rendang, Dendeng balado,ikan gulai padang , ayam gulai, sambal, etc.)
t
• tMaintain authentic Padang taste and presentation
t
• tLead and train kitchen staff to follow proper methods
t
• tCreate and implement standard recipes and SOPs
t
• tConduct daily tasting and ensure quality control
t
• tOversee food prep, vacuum packing, and outlet dispatch
t
• tMaintain high standards of hygiene and food safety
⸻
Requirements:
t
• tStrong knowledge of Minangkabau/Padang cuisine
t
• tAt least 5-10 years of kitchen experience, including hands-on cooking
t
• tExperience in central kitchen or large-scale production is a plus
t
• tAble to develop SOPs and train others
t
• tWilling to cook daily until the team is trained and systemised
t
• tGood leadership and communication skills
This advertiser has chosen not to accept applicants from your region.
4
Chef De Cuisine
Singapore, Singapore
MURRAY PTE. LTD.
Posted today
Job Viewed
Job Descriptions
An exciting opportunity has arrived at The Garcha Group, Singapore's luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International-the world's largest and most prestigious hotel company.
Marriott Hotels:
• Duxton Reserve Singapore, Autograph Collection
• Maxwell Reserve Singapore, Autograph Collection
• The Vagabond Club, a Tribute Portfolio Hotel
• The Serangoon Club, a Tribute Portfolio Hotel
Restaurants & Bars:
• Yellow Pot, Anouska's (Duxton Reserve)
• Shikar, Cultivate Cafe, Isabel Bar, Officers' Mess Polo Bar (Maxwell Reserve)
• The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)
• GupShup (The Serangoon House)
Garcha Group Benefits:
• As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide
• As an associate of a Marriott hotel, you have access to the "Global Learning + Development" tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey
• Comprehensive health insurance plan
• 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore
• 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels
Operational Ownership
Conducts Monthly Meetings To Discuss The Following
Education and Experience
Marriott Hotels:
• Duxton Reserve Singapore, Autograph Collection
• Maxwell Reserve Singapore, Autograph Collection
• The Vagabond Club, a Tribute Portfolio Hotel
• The Serangoon Club, a Tribute Portfolio Hotel
Restaurants & Bars:
• Yellow Pot, Anouska's (Duxton Reserve)
• Shikar, Cultivate Cafe, Isabel Bar, Officers' Mess Polo Bar (Maxwell Reserve)
• The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)
• GupShup (The Serangoon House)
Garcha Group Benefits:
• As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide
• As an associate of a Marriott hotel, you have access to the "Global Learning + Development" tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey
• Comprehensive health insurance plan
• 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore
• 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels
Operational Ownership
- Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
- Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
- Ensure maximum creativity in all food displays.
- Responsible for ensuring smooth and effective communication among the host.
- Ensures that host is fully aware and complies with the resort guidelines set by management.
- Comply with local legislation food service standards and temperatures.
- Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
- Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
- Ensures that all kitchen personnel follow the company's grooming standards.
- Recipe development for new items on the menu or Seasonal Menu's.
- Menu development for special occasions and events
Conducts Monthly Meetings To Discuss The Following
- Information update on functions
- Maintenance updates
- Highlights achievements, identified problems and challenges
- Cost control updates
- Guest critique feedback
- Hygiene and Sanitation issues
- Discusses profit & loss compared to budget / forecast figures
- Attends F&B Communication / strategy meeting
- Attends Executive Committee meetings forecast figures
- Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
- Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity
- Maintains proper and adequate controls over purchase orders and requisitions
- Monitor on monthly food inventory turnover and slow-moving items
- Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel's specification
- Reviews food cost analysis on a daily basic to maintain in line budget and forecast
- Analyses top 20 highest consumable purchased items on a monthly basis
- Conduct monthly market survey
- To monitor and fully implement the portion control established with the recipe cards and butcher test
- To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice "FIFO" system at all times
- Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
- Recommends/ institutes measures for control for any deviation of plus or minus 5%
- Delegate duties and responsibilities to other hosts in the department as appropriate.
- Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
- Single out potential host for development and prepare succession plan
- Ensures progressive training for on-the-job skills and technical job knowledge
- Ensures compliance with minimum training level as required by policy is met
- Conducts regular weekly training session
- Conducts performance appraisals of essential culinary management host
- Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
- Conducts yearly appraisals of direct reports
- To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager
- Ensure minimum wastage and sustainability practices are followed in the in the workplace.
Be harmonious and sensitive to the environment and cultural surroundings.
- Strive to perform any additional duties and responsibilities given.
- Behave in a professional manner at all times and be an example to all.
- Abide by the company's principles, core values, best practices, guidelines and objectives.
- Respect other cultures and nationalities to help build and maintain a strong, loyal team.
- Project a proactive and positive approach in all dealings with the team.
- Respond to change in the departmental function as dictated by the industry, company or property.
- Arrive on time in full uniform in accordance with the company grooming guideline.
- Maintain a thorough knowledge of the services and facilities of the hotel/resort.
- Complete any other duty assigned by management
- Be flexible to be deployed in different business functions in accordance to skills and need of the business
- Able to guide associates and junior staff on technical aspects of the job
- Flexibility to work in any of The Garcha Group hotels as assigned.
Education and Experience
- High school diploma or GED; 5 years' experience in the culinary, food and beverage, or related professional area.
- Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years' experience in the culinary, food and beverage, or related professional area.
This advertiser has chosen not to accept applicants from your region.
5
Chef de Cuisine
Singapore, Singapore
CAPITOL HOTEL MANAGER PTE. LTD.
Posted 3 days ago
Job Viewed
Job Descriptions
SCOPE
The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent is responsible for menu planning, recipe development and costing. He/She will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.
OVERALL OBJECTIVES
REQUIREMENTS
The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent is responsible for menu planning, recipe development and costing. He/She will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.
OVERALL OBJECTIVES
- Ensure customer satisfaction, profitability and overall success of the assigned outlet.
- Develop, curate and maintain menus, recipes and costing.
- Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
- Effectively manage labour and operating expenses while ensuring productivity and efficiency.
- Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
- Ensure that All HACCP guidelines are achieved and maintained.
- Other ad-hoc duties as assigned
REQUIREMENTS
- Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
- Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
- Fluent in spoken and written English with good interpersonal and communication skills
- Possesses great leadership and motivational skills
- Strong organizational and time-management abilities with good problem solving and decision-making skills.
- Ability to interact effectively with guests, ensuring a memorable dining experience
This advertiser has chosen not to accept applicants from your region.
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6
Chef De Cuisine
Singapore, Singapore
UOL CLAYMORE INVESTMENT PTE. LTD.
Posted 3 days ago
Job Viewed
Job Descriptions
Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your Culinary career.
The Chef De Cuisine will be responsible for the overall kitchen operations of our MOSELLA restaurant, serving Modern Mediterranean cuisine.
Our Expectations:
We are looking for a seasoned go-getter Chef with at least 8 years of experience, preferably as a Chef De Cuisine, specializing in Mediterranean, and/or French, Spanish cuisine . He/She should possess a diploma or a degree in hotel/restaurant management or culinary arts. He/She should be creative and have a keen eye for exceptional food quality and presentation.
We are also dedicated to providing equal employment opportunities, including individuals with disabilities.
The Chef De Cuisine will be responsible for the overall kitchen operations of our MOSELLA restaurant, serving Modern Mediterranean cuisine.
Our Expectations:
- Assist the Executive Chef/Executive Sous Chef in the planning and development of menus for the Restaurant and/or hotel, ensure the correct and consistent preparation and presentation for all food items
- Oversee food preparation, cooking including food quality and its freshness.
- Interact with guests and attend to their queries or any food concerns. Solicit feedback for improvements.
- Assist the team with set-up and cleaning of operational areas when necessary.
- Stay current on culinary trends and techniques and incorporate them into menu offerings, where appropriate.
- Manage labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
- Ensure that sanitation standards are followed as well as the cleanliness and organization of the kitchen, adhering strictly to all food hygiene and safety standards, including HACCP.
- Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation, quality and hygiene.
- Attend and participate in regular operational meetings to ensure effective coordination across all teams. Communicate and cascade relevant information to the Team in a timely and effective manner for efficient kitchen operations.
- Coordinate the selection, training, development, and evaluation of Culinary Associates through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic operational planning.
- Train, guide and coach the Culinary Team for operational efficiency and effectiveness.
We are looking for a seasoned go-getter Chef with at least 8 years of experience, preferably as a Chef De Cuisine, specializing in Mediterranean, and/or French, Spanish cuisine . He/She should possess a diploma or a degree in hotel/restaurant management or culinary arts. He/She should be creative and have a keen eye for exceptional food quality and presentation.
We are also dedicated to providing equal employment opportunities, including individuals with disabilities.
This advertiser has chosen not to accept applicants from your region.
7
CHEF DE CUISINE
Singapore, Singapore
SULTAN PALACE RESTAURANT PTE. LTD.
Posted 2 days ago
Job Viewed
Job Descriptions
- Ensuring that all food meets the highest quality standards and is served on time.
- Planning the menu and designing the plating presentation for each dish.
- Coordinating kitchen staff, and assisting them as required.
- Hiring and training staff to prepare and cook all the menu items.
- Stocktaking ingredients and equipment, and placing orders as needed.
- Enforcing best practices for safety and sanitation in the kitchen.
- Creating new recipes to regularly update the menu.
- Keeping track of new trends in the industry.
- Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
- Qualification from a culinary school.
- 5+ years of experience in a similar position.
- In-depth knowledge of food principles and best practices.
- Passion for creating incredible food that delights and attracts customers.
- Excellent communication skills and leadership qualities.
- 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.
This advertiser has chosen not to accept applicants from your region.
8
CHEF DE CUISINE
Singapore, Singapore
MAHARAJA GRILL AND BAR PTE. LTD.
Posted 2 days ago
Job Viewed
Job Descriptions
Design and update menus based on seasonal ingredients and customer preferences
- Oversee daily kitchen operations and ensure efficient workflow
- Supervise, train, and mentor kitchen staff
- Maintain high standards of food quality, presentation, and hygiene
- Monitor inventory levels and order supplies as needed
- Control food costs and minimize waste
- Ensure compliance with health and safety regulations
- Collaborate with management on menu development and special events
- Address customer feedback and resolve any kitchen-related issues
- Implement and enforce kitchen policies and procedures
- Proven experience as a Head Chef or similar role
- Culinary degree or equivalent professional training
- Strong leadership and team management skills
- Excellent knowledge of food preparation and kitchen operations
- Creativity and passion for culinary arts
- Ability to work under pressure and meet deadlines
- Strong organizational and multitasking abilities
- Excellent communication and interpersonal skills
- Knowledge of health and safety regulations
- Flexibility to work evenings, weekends, and holidays
This advertiser has chosen not to accept applicants from your region.
9