621 Chef De Cuisine jobs in Singapore

We are seeking a professional Chef de Cuisine to join our team. A chef de cuisine serves as a culinary supervisor and is in charge of several kitchens, each specializing in a specific type of food.

Responsibilities:

· Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in

assigned uniforms and serving safe food.

· Oversee daily production from each kitchen department to ensure proper presentation and

· preparation to event guidelines.

· Conduct regular department walk-throughs and random food tastings.

· Establish proper portion sizes and controls to ensure proper amounts are being prepared for

events.

· Oversee the creation of standard operating photos, recipes and descriptions for all cooks.

· Oversee the integrity of the kitchen.

· Oversee the culinary aspects of tastings, making appearances as necessary.

· Cook in kitchen as needed, taste products that are produced to ensure quality and consistency.

·

Qualifications:

· Working experience as a Chef de Cuisine, Chef, or a related role.

· Knowledge of various kinds of cuisines would be an added advantage.

· Demonstrated ability to lead people and get results through others.

· Ability to effectively solve problems and make decisions in a fast paced, high pressure

environment.

We are seeking a professional Chef de Cuisine to join our team. You will be responsible for preparing the food items for the guests. You will also be responsible for working collaboratively with the Sous Chefs and Kitchen Staff.

Responsibilities:

• Delegating tasks and Prep Cooks.
• Coordinating with the team smoothly during all the meal preparation and services.
• Planning the food menus as per the seasonal availabilities.
• Working in coordination with Kitchen Staff members.
• Monitoring the quality and quantity of food that is being served to the guests.
• Ensuring all the food items are properly seasoned and cooked.
• Discussing about adding new menu options.
• Managing the kitchen budget.
• Maintaining the kitchen cleanliness and safety.
• Ensuring the kitchen is well stocked.
• Assisting in hiring new cooks and trainers.
• Providing the new hires with necessary training sessions.
• Resolving customer's complaints and issues in a professional manner.
• Complying with food sanitation and hygiene.
• Staying updated with the new trends in the food industry.

Qualifications:

• Working experience as a Chef de Cuisine.
• Knowledge of various kinds of cuisines would be an added advantage.
• Ability to prepare numerous meals and dishes.
• Ability to manage time efficiently.
• Ability to manage the budget to ensure profitability.
• Excellent oral and written communication skills.

The Chef de Cuisine is responsible for the daily operations of the kitchen, including menu planning, food preparation, and managing kitchen staff. They strive to create a high-quality culinary experience for customers and maintain high standards of sanitation and safety.

Responsibilities:

· Develop and plan menus according to market trends and seasonal availability of ingredients

· Order and manage inventory of food and supplies

· Ensure all kitchen operations comply with health and safety regulations and guidelines

· Supervise and manage kitchen staff, including scheduling and training

· Maintain high standards of presentation and food quality

· Collaborate with other kitchen staff to create new dishes and menus

· Stay up-to-date with industry trends and techniques

Qualifications:

· Proven experience as a Chef de Cuisine

· Strong leadership and management skills

· Excellent communication and interpersonal skills

· Passion for culinary arts and creativity

· Flexibility to work long hours and weekends

Seeking a talent for Kaiseki concept

• Plan and execute concept launch with the management team and external vendors
• Work harmoniously, effectively and efficiently with internal stakeholders for the collective good
• Align with Group's 4 core values and transmit to the team
• Custodian of the business' financials with profitability growth the key objective
• Develop high quality, optimally priced menus for the relevant target audience
• Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides
• Recruit, drive, nurture and retain positive culinary members for career growth
• Delegation, monitoring and ensuring team's effective and efficient undertaking of responsibilities
• Maintain safe working environment inline with the relevant authorities' standards

Qualifications

• Business and team oriented, driven professional
• 8 years or more of experience with Japanese/Kaiseki cuisine

What you will be doing:

1. Culinary Leadership & Menu Development:

• Design and execute a creative fusion menu that harmonizes Western and Japanese flavours, techniques, and presentation.
• Continuously innovate dishes while maintaining authenticity and balance between the two cuisines.
• Ensure all dishes meet high standards of taste, quality, and visual appeal.
• Stay updated on culinary trends and incorporate new ideas into the menu.

2. Kitchen Operations & Quality Control:

• Oversee daily kitchen operations, ensuring smooth and efficient service.
• Maintain consistency in food preparation, presentation, and portioning.
• Monitor food costs, waste, and inventory to maximize profitability.
• Ensure compliance with health, safety, and sanitation regulations (HACCP, local food safety codes).

3. Team Management & Training:

• Lead, mentor, and motivate kitchen staff, fostering a positive and professional work environment.
• Conduct training sessions on fusion techniques, plating, and kitchen best practices.
• Schedule staff shifts and manage labour costs effectively.
• Resolve conflicts and maintain high team morale.

4. Vendor & Inventory Management:

• Source high-quality ingredients, including specialty Japanese and Western products.
• Build relationships with suppliers to ensure the best pricing and quality.
• Manage inventory levels, minimizing waste while ensuring ingredient freshness.

What We Are Looking For:

• Minimum 5+ years of experience in mid to high-end restaurants, with a strong background in both Western & Japanese or Fusion Restaurant
• Proven experience in fusion cuisine and creative menu development.
• Previous experience as a Sous Chef or Chef de Cuisine in a fine-dining or upscale fusion restaurant.
• Strong leadership skills with the ability to train and inspire a team.
• Mastery of knife skills, butchery, sauces, and plating techniques.
• Knowledge of Japanese ingredients (dashi, miso, yuzu, sake, etc.) and Western culinary techniques (sous-vide, fermentation, etc.).
• Creative, detail-oriented, and passionate about culinary innovation.
• Ability to work under pressure in a fast-paced kitchen.
• Excellent communication and organizational skills.
• Culinary degree or equivalent certification.
• Experience working in Michelin-starred or award-winning restaurants.
• Knowledge of sustainable and seasonal cooking practices.

Responsibilities

Seeking a talent for Korean concept

• Plan and execute concept launch with the management team and external vendors
• Work harmoniously, effectively and efficiently with internal stakeholders for the collective good
• Align with Group's 4 core values and transmit to the team
• Custodian of the business' financials with profitability growth the key objective
• Develop high quality, optimally priced menus for the relevant target audience
• Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.
• Recruit, drive, nurture and retain positive culinary members for career growth
• Delegation, monitoring and ensuring team's effective and efficient undertaking of responsibilities
• Maintain safe working environment inline with the relevant authorities' standards

Qualifications

• Business and team oriented, driven professional
• 8 years or more of experience with Korean cuisine

• 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.

• Setting up your workstation with all the needed ingredients and cooking equipment, including preparation and maintenance of the wood fire cooking area
• Ensuring great presentation by dressing dishes before they are served
• Utilizing wood fire cooking techniques to bring out exceptional flavors and textures in selected dishes
• Keeping a sanitized and orderly environment in the kitchen, especially around the wood fire station to maintain safety
• Ensuring all food and other items are stored properly
• Checking quality of ingredients and ensuring they meet the standards required for wood fire preparation
• Monitoring stock and placing orders when there are shortages, including wood fuel and ingredients specific to the wood fire menu
• Enforcing strict health and hygiene standards and troubleshooting any problems that may arise
• Being a role model to junior team members and providing them direction to lead their stations, including training on wood fire cooking methods

• 5 day work week
• Transport from Harbourfront MRT
• Join a dynamic, young and fun loving service team
• Amazing daily views of Singapore's most idyllic stretch of beach
• Excellent team culture and a defined career growth plan to develop yourself

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning