CHEF DE CUISINE

INDIAN HOUSE BOAT QUAY PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

INDIAN HOUSE BOAT QUAY PTE. LTD. is seeking a senior kitchen leader to oversee daily operations, plan menus, and ensure high-quality dishes are prepared and plated on time. You will train staff, manage inventory, uphold safety standards, and drive continual menu innovation to delight guests in a fast-paced setting.

You should have 5+ years in a similar role and a culinary school qualification, with a passion for creating exceptional food and leading teams effectively.

Qualifications

• Must possess a culinary school qualification.
• Minimum 5+ years in a similar role.
• Deep knowledge of food principles and best practices.
• Passion for creating exceptional dishes that attract customers.
• Excellent communication and leadership to manage teams.
• Ability to thrive under pressure in a fast-paced kitchen.
• Creative and innovative thinking for unique menu items.
• Uncompromising standards for cleanliness, health, and safety.

Responsibilities

• Lead kitchen operations to ensure high-quality food and timely service.
• Plan menus and plating to create visually appealing dishes.
• Coordinate kitchen staff and provide assistance for smooth operations.
• Hire and train staff to adhere to standards.
• Conduct stocktaking and place orders to maintain supplies.
• Enforce kitchen safety and sanitation per health regulations.
• Create new recipes to update the menu and attract guests.
• Monitor industry trends to drive menu innovations.
• Gather feedback from staff and patrons to improve quality.
• Manage inventory to reduce waste and control costs.
• Be flexible to on-call, shifts, weekends and holidays.

Skills

Leadership

Menu planning

Staff coordination

Food safety

Creative thinking

Communication

High pressure

Cost control

Training

Inventory management

Education

Culinary school

Job description

Job Summary

You will lead kitchen operations to deliver high-quality food on time, plan menus and plating, coordinate and train staff, manage inventory, enforce safety standards, and innovate recipes to enhance customer satisfaction and operational excellence.

Responsibilities

• Ensure all food meets the highest quality standards and is served promptly to enhance customer satisfaction
• Plan menus and design plating presentations to create visually appealing dishes
• Coordinate kitchen staff activities and provide assistance to maintain smooth operations
• Hire and train staff to prepare and cook all menu items according to standards
• Conduct stocktaking of ingredients and equipment and place orders to maintain adequate supplies
• Enforce best practices for kitchen safety and sanitation to comply with health regulations
• Create new recipes regularly to update the menu and attract customers
• Monitor industry trends to incorporate relevant innovations into menu offerings
• Collect and analyze feedback from restaurant staff and patrons to improve food quality and service
• Manage inventory effectively to reduce waste and control costs
• Adapt to working on-call, shifts, after hours, weekends, and holidays to support operational needs

Preferred competencies and qualifications

• Qualification from a culinary school
• 5+ years of experience in a similar position
• In-depth knowledge of food principles and best practices
• Passion for creating exceptional food that delights and attracts customers
• Excellent communication skills and leadership qualities to manage and motivate teams
• Ability to thrive in a high-pressure environment
• Creative and innovative thinking to develop unique dishes
• Exceptional standards for cleanliness, health, and safety