Chef De Cuisine

Dusit Thani Laguna Singapore; Philippines; On-site; PHP 446,400 - 669,600; Full time

Job summary

Dusit Thani Laguna Singapore is looking for a Chef De Cuisine to ensure the highest quality in food preparation and kitchen operations. The ideal candidate has at least 3-5 years of experience in a 5-star hotel or top-class restaurant, possesses strong knowledge of both Western and Eastern cuisines, and understands cost control and HACCP standards. Responsibilities include training staff, monitoring kitchen hygiene, and ensuring exceptional guest experiences.

Qualifications

• At least 3-5 years of Chef experience in a 5 star hotel or top class restaurant.
• Have a strong working knowledge in Western/Eastern cuisine.
• Strong understanding of HACCP.
• Proven track record of cost control including food, equipment, labor and waste.

Responsibilities

• Prepares and ensures quality and standards of food.
• Supervises kitchen operation and staff training.
• Monitors maintenance and hygiene standards in kitchen.

Skills

Chef experience

Knowledge in Western/Eastern cuisine

Cost control

HACCP understanding

Job description

# Chef De CuisineDecember 2, 2025Apply Now### Job DescriptionPRIMARY RESPONSIBILITIES:• Prepares and ensures consistently excellent quality and standard of food, following Dusit policy and procedure. Tests cooked food and check on its original appearance and freshness. • Under supervision of Executive Sous Chef develops and directs the kitchen operation guideline in assigned outlet to promote guest satisfaction. • Supervises and ensures the sufficiency of operating equipment and supplies for kitchen operation. • Ensures that Mis-en-place must be always well stocked and prepared • Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness. • Collects and analyses the market trends as per Market matrix and customer satisfaction survey to always develop and improve the food offering in each assigned outlet. • Closely monitors the maintenance and hygiene standards in all kitchen related areas • Knows and fully understands the job description of all positions in his/her department • Maintains a friendly and pleasant image at all times. Always checks personal hygiene and be well-groomed in appearance. • Conserves energy and water at all times, without decreasing guest experience and comfort • Monitors and reduces food waste, based on thorough analysis. Changes staff behavior to carefully use all resources. • Provides the most effective training to all staff in his/her department regularly. • Conducts daily briefing, meeting to ensure the effective communication and operation within the assigned section. • Proposes an effective duty roster to ensure sufficiency of manpower in accordance to volume of business. • Administers personnel action on leaves & overtime requests, disciplinary actions and commendation. • Involved in recruiting, hiring, training, and evaluating all kitchen employees as necessary, to ensure the productivity and effectiveness of the assigned sections. • Enforces all house rules and regulations, keeping fair at all times. • Identifies and solves problems in a professional manner. • Performs other duties as assigned by Executive Chef / Executive Sous Chef.REPORT LINE & COMMUNICATION:• Reports to Executive Sous Chef. • Directs and supervises activities of the outlet concurred. • Communicates effectively with guests, subordinates, immediate supervisors and other section heads.OTHERS• Continuous learning through own IDP. • Any other duties as may be assigned by the superior.ACCOUNTABILITIES• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.COMPANY’S CULTURE• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”CONFIDENTIALITY• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.JOB REQUIREMENT:• At least 3-5 years of Chef experience in a 5 star hotel or top class restaurant • Have a strong working knowledge in Western/Eastern cuisine. • Strong understanding of HACCP • Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals. • Demonstrate real passion for menu planning and leadership