chef de cuisine

OSTERIA ITALIA PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading culinary establishment in Singapore is seeking an experienced Chef de Cuisine to oversee all kitchen operations, create innovative menus, and lead a high-performance kitchen team. The ideal candidate will possess exceptional culinary expertise and strong management skills, ensuring quality and safety standards are met. Responsibilities include staff leadership, inventory management, and flawless execution of culinary tasks. Long hours and one day off per week, with a split shift work schedule.

Qualifications

• Strong leadership and management abilities essential for kitchen operations.
• Expertise in various culinary techniques to create diverse menus.
• Excellent knife skills required for food preparation.
• Knowledge of food safety and quality control principles is necessary.

Responsibilities

• Oversee all aspects of kitchen operations.
• Create innovative and appealing menus.
• Lead, mentor, and develop kitchen staff.
• Ensure quality control and consistency in food presentation.
• Enforce strict food safety and hygiene practices.
• Manage food costs and inventory efficiently.
• Ensure culinary tasks are executed properly during service.

Skills

Strong leadership and management abilities

Expertise in various culinary techniques and cuisines

Excellent knife skills and ability to work all kitchen stations

Knowledge of food preparation, storage, and quality control

Strong attention to detail and organizational skills

Ability to maintain a professional demeanor and communicate effectively

Up-to-date knowledge of food industry trends

Job description

Chef de Cuisine is responsible for daily kitchen operations, including menu creation, staff leadership, and quality control. This role involves managing kitchen staff, overseeing food preparation and presentation, ordering supplies, and ensuring strict adherence to health, safety, and sanitation standards. The Chef de Cuisine is the primary manager of a specific kitchen, blending culinary expertise with strong organizational and leadership skills to maintain culinary excellence.

Key responsibilities

• Kitchen management: Oversee all aspects of kitchen operations, including daily activity, equipment maintenance, and supply orders.
• Menu development: Create innovative and appealing menus, develop new recipes, and ensure dishes align with the restaurant's vision and brand.
• Staff leadership and training: Lead, mentor, and develop kitchen staff, fostering a high-performance work environment. This includes managing schedules and ensuring staff are trained and competent.
• Quality control: Ensure consistency and quality by conducting regular taste tests, inspecting dishes for presentation, and maintaining the highest culinary standards.
• Hygiene and safety: Enforce strict food safety, sanitation, and hygiene practices to comply with regulations and maintain a safe work environment for staff.
• Inventory and cost control: Manage food costs and inventory by ordering and purchasing stock, and ensure food preparation is economical and efficient.
• Execution: Ensure all culinary tasks are executed properly and efficiently during service.

Required skills and qualifications

• Strong leadership and management abilities
• Expertise in various culinary techniques and cuisines
• Excellent knife skills and ability to work all kitchen stations
• Knowledge of food preparation, storage, and quality control
• Strong attention to detail and organizational skills
• Ability to maintain a professional demeanor and communicate effectively with staff and guests
• Up-to-date knowledge of food industry trend

Long hours and 1 day off per week and work split shift