CHEF DE CUISINE

L&D MANPOWER SOLUTIONS PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Chef de Cuisine role at L&D MANPOWER SOLUTIONS PTE. LTD. leads kitchen operations, menu development, and dining excellence in Singapore. You will oversee culinary team performance, cost control, and food quality to deliver exceptional experiences.

You must have 10+ years culinary experience, with at least 5 years in senior leadership. The position requires strong leadership, HACCP knowledge, and a passion for innovation in a fast-paced kitchen.

Qualifications

• 10+ years of relevant culinary experience, including at least 5 years in a Chef de Cuisine or senior leadership role.
• Strong leadership and people-management skills with the ability to motivate, train and develop kitchen teams.
• Proven experience in menu development, food costing, inventory management, purchasing, and kitchen operations.
• Strong knowledge of food safety, hygiene, sanitation, and HACCP standards.
• Excellent organizational, communication, leadership and problem-solving skills.
• Ability to work effectively under pressure in a fast-paced kitchen environment.

Responsibilities

• Lead and manage daily kitchen operations, ensuring efficient workflow and consistent food quality.
• Design, develop, and refine menus in line with the restaurant concept and customer expectations.
• Ensure all dishes are prepared, cooked, and presented to the highest standards.
• Recruit, train, mentor, and supervise kitchen staff to build a strong and high-performing culinary team.
• Oversee food preparation, portion control, recipe consistency, and plating standards.
• Manage food costs, inventory, purchasing, and supplier relationships while minimizing food wastage.
• Ensure full compliance with food safety, hygiene, sanitation, and SFA requirements.
• Develop and implement kitchen SOPs to improve efficiency, consistency, and productivity.
• Monitor kitchen budgets and achieve targeted food costs and profitability.
• Work closely with restaurant management on seasonal promotions, special events, and new menu launches.
• Maintain a safe, clean, organized, and professional kitchen environment.
• Monitor culinary trends and introduce innovative concepts, techniques, and ideas to enhance the dining experience.

Job description

We are seeking a highly skilled, passionate, and experienced Chef de Cuisine to lead our kitchen operations and deliver exceptional culinary experiences. The successful candidate will oversee the culinary team, menu development, food quality, kitchen operations, cost control, and overall kitchen performance.

KEY RESPONSIBILITIES

• Lead and manage daily kitchen operations, ensuring efficient workflow and consistent food quality.
• Design, develop, and continuously refine menus in line with the restaurant concept and customer expectations.
• Ensure all dishes are prepared, cooked, and presented to the highest standards.
• Recruit, train, mentor, and supervise kitchen staff to build a strong and high-performing culinary team.
• Oversee food preparation, portion control, recipe consistency, and plating standards.
• Manage food costs, inventory, purchasing, and supplier relationships while minimizing food wastage.
• Ensure full compliance with food safety, hygiene, sanitation, and Singapore Food Agency (SFA) requirements.
• Develop and implement kitchen SOPs to improve efficiency, consistency, and productivity.
• Monitor kitchen budgets and achieve targeted food costs and profitability.
• Work closely with restaurant management on seasonal promotions, special events, and new menu launches.
• Maintain a safe, clean, organized, and professional kitchen environment.
• Monitor culinary trends and introduce innovative concepts, techniques, and ideas to enhance the overall dining experience.

REQUIREMENTS

• Minimum 10 years of relevant culinary experience, including at least 5 years in a Chef de Cuisine or senior culinary leadership position.
• Strong leadership and people-management skills with the ability to motivate, train, and develop kitchen teams.
• Proven experience in menu development, food costing, inventory management, purchasing, and kitchen operations.
• Strong knowledge of food safety, hygiene, sanitation, and HACCP standards.
• Excellent organizational, communication, leadership, and problem-solving skills.
• Ability to work effectively under pressure in a fast-paced kitchen environment.
• Strong passion for culinary excellence, creativity, innovation, and continuous improvement.