Chef de Cuisine

RESORTS WORLD AT SENTOSA PTE. LTD.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

Resorts World at Sentosa PTE. LTD. is seeking a results-driven Chef de Cuisine to lead kitchen operations, ensuring efficient central production, culinary excellence, and strict food safety compliance in a high-volume environment.

You will oversee menu planning, quality management, cost control, and staff development, while delivering innovative offerings to guests and internal stakeholders. The role requires hands-on leadership, HACCP and SFA knowledge, and a track record of managing food costs

Qualifications

• Certificate in Culinary Skills, Culinary Arts, or a related discipline.
• Minimum 8 years of culinary experience, with at least 2 years in a management or leadership capacity.
• Experience in banquet, large-scale production, central kitchen, or MICE catering operations is preferred.
• Strong understanding of food safety regulations, HACCP principles, and SFA requirements.
• Proven track record in managing food costs, inventory controls, and kitchen productivity.
• Experience in menu planning, menu development, and culinary innovation.
• Proficiency in kitchen administration, reporting, budgeting, and operational planning.

Responsibilities

• Lead kitchen operations and central production to ensure efficiency across the resort.
• Maintain food safety standards, regulatory compliance (SFA/HACCP).
• Drive cost control through portioning, inventory, and procurement practices.
• Develop and mentor a high-performing culinary team for consistent quality and service.

Skills

Culinary leadership

Food safety compliance

Cost control

Team leadership

Education

Certificate in Culinary Skills or related discipline

Job description

Job Summary:

We are seeking a results-driven and hands-on Chef de Cuisine to join our team. This role is responsible for leading and managing the kitchen operations, ensuring efficient central production, culinary excellence, food safety compliance, and cost-effective operations across the resort. You'll play a key role in driving operational efficiency, maintaining quality standards, supporting menu innovation, and developing a high-performing culinary team that delivers exceptional products and services to internal stakeholders and guests.

Key Responsibilities:

Culinary Leadership & Operations

• Organize and manage the kitchen operations to ensure efficient daily production and support central food production requirements across the resort.
• Ensure all food preparation and production activities are carried out in accordance with established operating procedures, food hygiene standards, and company policies.
• Strictly maintain and uphold the company's food safety standards and ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA) guidelines.
• Maintain consistent food quality, presentation standards, and operational excellence in a high-volume production environment.
• Be hands‑on in daily kitchen operations and provide operational leadership to ensure smooth and efficient execution.

Menu Planning & Quality Management

• Collaborate closely with specialty restaurants and culinary stakeholders to develop and implement new menu offerings aligned with business objectives, guest expectations, and financial targets.
• Drive culinary innovation while ensuring operational feasibility, consistency, and quality standards.
• Ensure food taste, presentation, portion control, and quality meet established departmental and company standards.
• Achieve and maintain targeted QA scores and food safety compliance requirements.

Cost Control & Financial Management

• Plan and implement food wastage reduction initiatives to improve productivity and operational efficiency.
• Manage food cost performance through effective portion control, inventory management, and procurement practices.
• Oversee stock inventory levels and purchasing activities to ensure sufficient supplies while minimizing excess inventory.
• Ensure all purchases and procurement activities are processed in accordance with approved company procedures and controls.

Team Leadership & Development

• Lead, train, coach, and develop kitchen staff to ensure strong operational performance and professional growth.
• Provide guidance, mentorship, and support to culinary team members to maintain high standards of food production and service delivery.
• Monitor staff performance and ensure all procedures are completed in accordance with departmental standards.
• Identify operational deficiencies and implement corrective actions with the respective personnel when required.
• Promote a culture of teamwork, accountability, professionalism, and continuous improvement.
• Serve as an effective people leader and role model by adhering to the company's Code of Conduct and core values.

Requirements:

• Certificate in Culinary Skills, Culinary Arts, or a related discipline.
• Minimum 8 years of culinary experience, with at least 2 years in a management or leadership capacity.
• Experience in banquet, large-scale production, central kitchen, or MICE catering operations is preferred.
• Strong understanding of food safety regulations, HACCP principles, and SFA requirements.
• Proven track record in managing food costs, inventory controls, and kitchen productivity.
• Experience in menu planning, menu development, and culinary innovation.
• Proficiency in kitchen administration, reporting, budgeting, and operational planning.