Chef De Cuisine

Crowne Plaza Hotel Changi Airport; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A prestigious hotel in Singapore is seeking a Chef De Cuisine to direct kitchen activities and ensure high standards at the Italian Cuisine Restaurant. You will manage kitchen operations, develop training programs, and create delightful menus. The ideal candidate has 3+ years of supervisory experience and a Diploma in Culinary Arts. Competitive salary and benefits include room discounts and comprehensive training.

Benefits

Competitive salary

Room discounts

Comprehensive training

Qualifications

• Minimum qualification in Diploma in Culinary Arts.
• At least 3 years of experience in a supervisory role.
• Ability to lead colleagues effectively.

Responsibilities

• Assist the Executive Sous Chef in managing kitchen operations.
• Develop training materials and implement training plans.
• Design and develop seasonal and event-specific menus.
• Ensure kitchen runs smoothly and maintains quality standards.

Skills

Good communication skills

Leadership

Education

Diploma in Culinary Arts

Job description

As a Chef De Cuisine, you’ll assist the Executive Sous Chef/Executive Chef to direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests whenever they dine in our hotel's Italian Cuisine Restaurant - Allora. You’ll also ensure your kitchen is able to run smoothly daily and be on par to our high standards for quality control.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Participates in the preparation of the hotel’s revenue plan and marketing programs

• Works with superior in the preparation and management of the department’s budget

• Attends and participates to other meetings as required by the administrative calendar

• Assists the Executive Sous Chef in developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

• Assists the Executive Sous Chef/ Executive Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Sous Chef / Executive Chef of major decisions taken in his/her absence

• Works with Executive Sous Chef/ Executive Chef and Human Resource Manager to ensure the departmental performance of staff is productive

• Regularly communicate with colleagues and maintain good relations

• Assist in developing work efficient rosters in line with local labour codes

• Assists the Executive Sous Chef/Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines

• Participate in monthly P&L meetings to review financial performance, identify variances, and implement corrective actions to ensure profitability.

• Educate kitchen staff on cost awareness, portion control, and efficient practices that contribute to the bottom line.

• Anticipate operational needs, staffing requirements, and inventory levels based on forecasted business volumes and special events.

• Design and implement kitchen workflows that enhance productivity, maintain quality standards, and reduce bottlenecks.

• Work closely with the Restaurant & Bar Manager and service teams to align kitchen operations with overall guest experience goals and business objectives.

• Design and develop seasonal, à la carte, and event-specific menus that reflect the brand identity, culinary trends, and guest preferences.

• Work with procurement and suppliers to source high-quality ingredients that align with the culinary vision and budget.

• Continuously refine the culinary offer based on guest feedback, market trends, and operational insights.

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Log security incidents and accidents in accordance with hotel requirements

What we need from you

• A minimum qualification in Diploma in Culinary Arts

• At least 3 years of experience in the a supervisory level, including management experience

• Good communication skills and able to lead colleagues

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.