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Chef De Cuisine

CROWNE PLAZA CHANGI AIRPORT

Singapore

On-site

SGD 48,000 - 72,000

Full time

4 days ago
Be an early applicant

Job summary

A leading hotel in Singapore is seeking a Chef De Cuisine to manage kitchen operations, develop innovative menus, and ensure daily efficiency at the restaurant. The ideal candidate will have strong leadership skills, a diploma in Culinary Arts, and at least 3 years of experience. This role offers competitive compensation and a commitment to support personal and professional growth.

Benefits

Competitive salary
Comprehensive benefits
Generous room discounts
Top-tier training

Qualifications

  • Minimum of 3 years of supervisory and management experience in a culinary setting.

Responsibilities

  • Assist in directing all kitchen activities at the restaurant.
  • Manage department's budget and contribute to revenue planning.
  • Develop and implement training plans for staff.

Skills

Strong communication skills
Leadership abilities

Education

Diploma in Culinary Arts or equivalent

Job description

As a Chef De Cuisine, you will assist the Executive Sous Chef/Executive Chef in directing all kitchen activities and preparing our delicious food, creating memorable dining experiences at Allora, our hotel's Italian Cuisine Restaurant. You will ensure the kitchen operates smoothly daily and meets our high standards for quality control.

A little taste of your day-to-day

Every day is different, but your main responsibilities will include:

  1. Participating in the preparation of the hotel’s revenue plan and marketing programs.
  2. Managing the department’s budget in collaboration with superiors.
  3. Attending and contributing to meetings as scheduled.
  4. Developing and implementing training plans for Food Production and Food & Beverage staff in line with IHC guidelines.
  5. Assisting in managing daily operations of Food Production and Stewarding sections and informing the Executive Sous Chef/Executive Chef of major decisions in their absence.
  6. Collaborating with Human Resources to ensure productive staff performance.
  7. Maintaining good communication and relations with colleagues.
  8. Creating efficient work rosters compliant with local labor laws.
  9. Developing popular menus that offer value for money, adhering to IHG guidelines.
  10. Participating in monthly P&L meetings to monitor financial performance and implement corrective actions.
  11. Educating staff on cost control, portioning, and operational efficiency.
  12. Anticipating operational needs, staffing, and inventory requirements based on business forecasts.
  13. Designing kitchen workflows to boost productivity and maintain quality.
  14. Aligning kitchen operations with overall guest experience and business objectives.
  15. Developing seasonal, à la carte, and event-specific menus reflecting culinary trends and guest preferences.
  16. Sourcing high-quality ingredients through procurement and supplier relationships.
  17. Refining culinary offerings based on feedback and market insights.
  18. Ensuring compliance with OH&S policies, safety procedures, and emergency protocols.

What we need from you

  • A Diploma in Culinary Arts or equivalent qualification.
  • Minimum of 3 years of supervisory and management experience in a culinary setting.
  • Strong communication skills and leadership abilities.

What you can expect from us

We support your success with a competitive salary, comprehensive benefits, uniform provision, generous room discounts, and top-tier training. We foster an inclusive culture that celebrates diversity and encourages authenticity. We are committed to equal employment opportunities and promoting wellbeing through our myWellbeing framework. Join us and become part of our global family.

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