Chef de Cuisine

SUNSET METT SING Pte Ltd; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent lifestyle hospitality group in Singapore seeks a motivated Chef de Cuisine to lead a culinary team and enhance dining experiences. The ideal candidate will possess a diploma in Culinary Arts, 5–7 years of experience, including 2 years in a senior leadership position, and a passion for developing kitchen talent within a fast-paced environment.

Qualifications

• Minimum 5–7 years of culinary experience, including 2 years in a leadership role.
• Strong understanding of food quality, hygiene, and safety regulations.
• Passionate about mentorship and developing kitchen talent.

Responsibilities

• Lead and inspire the kitchen team to deliver exceptional culinary experiences.
• Oversee daily kitchen operations and ensure high standards of food quality.
• Develop and execute creative menus.

Skills

Leadership

Food cost control

Communication

Education

Diploma or higher in Culinary Arts

Job description

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Chef de Cuisine will assist the Director of Culinary to lead our culinary team and elevate the dining experience at our restaurants.

Your day-to-day responsibilities:

• Lead, train, and inspire the kitchen team to deliver exceptional culinary experiences.
• Oversee daily kitchen operations, ensuring high standards of food quality, presentation, and hygiene.
• Develop and execute creative menus.
• Manage food costing, inventory, and supplier relationships to achieve cost and quality objectives.
• Ensure compliance with all food safety, sanitation, and workplace safety regulations (SFA and NEA standards).
• Collaborate closely with the Director of Culinary on menu planning, promotions, and events.
• Foster a positive and professional kitchen culture built on teamwork, creativity, and respect.

Knowledge, Skills and Qualifications:

• Diploma or higher in Culinary Arts or equivalent professional qualification.
• Minimum 5–7 years of progressive culinary experience, including at least 2 years in a senior leadership role within a premium or lifestyle restaurant.
• Strong leadership, organizational, and communication skills.
• Excellent understanding of food cost control and kitchen operations.
• Passionate about mentoring and developing kitchen talent.
• Able to work in a fast-paced, high-standard hospitality environment.