Chef De Cuisine

LINKTRIX CONSULTANTS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prestigious dining establishment in Singapore is seeking an experienced Chef de Cuisine. The role involves leading the kitchen team to maintain high culinary standards while developing innovative menus that enhance the dining experience. Ideal candidates will have experience in high-end dining environments and strong leadership skills.

Qualifications

• Proven experience as Chef de Cuisine or Senior Sous Chef in a reputable establishment.
• Strong background in Western and international cuisines.
• Excellent leadership and communication skills.

Responsibilities

• Lead and manage kitchen operations for smooth daily workflow.
• Develop and execute menus highlighting international cuisines.
• Maintain food quality, taste, and presentation.

Skills

Leadership

Kitchen management

Food safety

Culinary creativity

Job description

Location: Dorsett Hotel, 333 New Bridge Road, Singapore 088765

Role Overview

Lucent Dining is seeking an experienced and passionate Chef de Cuisine to lead its kitchen team in delivering an exceptional buffet and à la carte dining experience. The role requires a creative and hands‑on leader with strong technical and managerial expertise, capable of maintaining high standards in both food quality and kitchen operations.

Key Responsibilities

• Lead and manage the overall kitchen operations, ensuring smooth and efficient daily workflow.
• Develop, plan, and execute menus that highlight international and Western cuisines, in line with Lucent Dining’s contemporary buffet concept.
• Maintain consistent food quality, taste, and presentation according to brand standards.
• Oversee inventory management, purchasing, and cost control to meet budgetary goals.
• Ensure compliance with hygiene, safety, and sanitation standards at all times.
• Train, guide, and motivate the kitchen team to achieve culinary excellence and operational efficiency.
• Collaborate with management on menu promotions, seasonal offerings, and guest feedback implementation.

Requirements

• Proven experience as Chef de Cuisine or Senior Sous Chef in a 4-star or 5-star hotel, resort, or reputable restaurant.
• Strong background in Western and international cuisines, with buffet and live station experience preferred.
• Excellent leadership, organizational, and communication skills.
• In-depth knowledge of kitchen management, food safety, and cost control.
• Creative, disciplined, and committed to high culinary standards.