Chef De Cuisine

Responsibilities

• Culinary & Menu Management
• Plan, develop, and execute menus featuring international and local cuisine in line with the restaurant's concept and brand
• Ensure consistent food quality, presentation, and portion control across all dishes
• Introduce seasonal menus, promotions, and special event offerings
• Monitor food trends and guest feedback to continuously enhance menu appeal
• Incorporate food safety considerations, including HACCP principles, into menu design and preparation processes
• Kitchen Operations
• Oversee daily kitchen operations to ensure smooth, efficient service
• Establish and enforce standard recipes, cooking methods, and plating standards
• Coordinate with service and bar teams to ensure timely food service
• Manage kitchen workflow, preparation schedules, and staffing levels
• Implement HACCP-based procedures across all kitchen processes to ensure food safety and risk control
• Cost Control & Inventory
• Control food cost through effective purchasing, portion control, and waste management
• Plan and manage food purchasing, receiving, storage, and stock rotation
• Ensure all receiving, storage, and handling procedures comply with HACCP standards (e.g., temperature control, cross-contamination prevention)
• Conduct regular inventory checks and maintain accurate records
• Work within approved budgets and achieve targeted food cost percentages
• Team Leadership & Development
• Lead, train, and supervise kitchen staff to maintain high performance and morale
• Train staff on HACCP principles, critical control points, and safe food handling practices
• Prepare duty rosters and manage manpower efficiently
• Conduct performance evaluations and identify training needs
• Enforce discipline, professionalism, and teamwork within the kitchen
• Hygiene, Safety & Compliance
• Ensure strict compliance with NEA food hygiene, workplace safety, and fire safety regulations
• Develop, implement, and maintain a HACCP food safety management system
• Maintain proper documentation and records in line with HACCP requirements
• Identify critical control points (CCPs), establish monitoring procedures, and ensure corrective actions are followed
• Ensure proper food handling, storage, and sanitation practices
• Prepare for and manage audits, inspections, and internal quality checks
• Administrative & Coordination
• Prepare reports on food cost, kitchen performance, and operational matters
• Maintain HACCP documentation, logs, and compliance records for audits and inspections
• Collaborate with management on budgeting, forecasting, and strategic planning
• Support catering, banquets, events, and special functions when required
• Liaise with suppliers and vendors to ensure quality, safety, and cost efficiency in line with HACCP standards
• Job Requirements
• Diploma or Professional Culinary Certification in Culinary Arts or related discipline
• Minimum 5-8 years of relevant culinary experience, including 2-3 years in a leadership role
• Must have strong knowledge of both asian and local cuisines
• Proven experience in menu creation, cost control, and kitchen management
• Familiar with NEA food safety standards and Singapore regulatory requirements
• Strong leadership, organisational, and communication skills

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