CHEF DE CUISINE

LA BRACERIA PTE. LTD.; Singapore; On-site; SGD 52,000 - 82,000; Full time

Job summary

LA BRACERIA PTE. LTD. in Singapore is seeking a skilled kitchen leader to manage daily operations, develop new dishes, and ensure high quality across all plates. You will design menus, control portions, and drive an efficient workflow to deliver exceptional guest experiences.

Ideal candidates bring hands-on culinary expertise and at least 2 years in a kitchen setting, with strong cost awareness and team leadership to motivate staff and uphold standards.

Qualifications

• Skilled in culinary arts with practical experience in food preparation and kitchen management.
• Experience in the Food & Beverage sector with knowledge of industry standards and practices.
• Knowledgeable in food science and nutrition requirements to support menu development and kitchen efficiency.
• Minimum 2 years of working experience in a kitchen environment.
• Sound understanding of cultural and culinary trends to keep the menu relevant and appealing.

Responsibilities

• Manage daily kitchen workflow to ensure smooth operations and timely food preparation.
• Design new dishes by creating recipes, establishing plating presentation, and controlling portion sizes to enhance the menu.
• Oversee food preparation processes to ensure every dish meets the restaurant’s quality standards.
• Monitor food and labor costs to minimize waste and operate within the budget set by the executive chef.
• Coordinate with front of house staff to ensure excellent guest service and seamless communication.
• Manage human resources by hiring, training, promoting, and terminating kitchen staff to maintain a skilled and motivated team.

Skills

Culinary arts

Kitchen management

Food preparation

Team leadership

Job description

Job Summary

Manage kitchen operations to deliver high-quality dishes that meet restaurant standards. Design new menu items, control costs, and lead kitchen staff to ensure excellent guest experiences and efficient workflow.

Responsibilities

• Manage daily kitchen workflow to ensure smooth operations and timely food preparation
• Design new dishes by creating recipes, establishing plating presentation, and controlling portion sizes to enhance the menu
• Oversee food preparation processes to ensure every dish meets the restaurant’s quality standards
• Monitor food and labor costs to minimize waste and operate within the budget set by the executive chef
• Coordinate with front of house staff to ensure excellent guest service and seamless communication
• Manage human resources by hiring, training, promoting, and terminating kitchen staff to maintain a skilled and motivated team

Preferred competencies and qualifications

• Skilled in culinary arts with practical experience in food preparation and kitchen management
• Experienced in the Food and Beverage sector with knowledge of industry standards and practices
• Knowledgeable in food science and nutrition requirements to support menu development and kitchen efficiency
• Minimum 2 years of working experience in a kitchen environment
• Sound understanding of cultural and culinary trends to keep the menu relevant and appealing