Chef De Cuisine

ANGGUN ON STEVENS SM PTE. LTD.; Singapore; On-site; SGD 78,000 - 134,000; Full time

Job summary

ANGGUN ON STEVENS SM PTE. LTD. in Singapore seeks a Chef de Cuisine / Head Chef to lead authentic Indonesian and Malay cuisine with modern fusion concepts. You will design menus, oversee kitchen operations and ensure high standards for events and catering.

You will mentor a kitchen team, enforce FSMS/HACCP, manage costs and supplier relationships, and deliver exceptional dining experiences for weddings and corporate events.

Qualifications

• Proven experience as Chef de Cuisine / Head Chef.
• Strong expertise in Indonesian & Malay cuisine (e.g., rendang, sambal, nasi padang, satay).
• Experience in fusion cuisine is a strong advantage.
• Ability to handle high-volume operations (events, banquets).

Responsibilities

• Design and execute authentic Indonesian & Malay dishes with modern fusion concepts.
• Develop seasonal menus, tasting menus, and event/wedding menus.
• Innovate new recipes while maintaining cultural authenticity.
• Standardise recipes, portioning, and presentation.
• Oversee daily kitchen operations (prep, cooking, plating, service).
• Ensure smooth coordination for restaurant + catering + events (weddings, banquets).
• Maintain consistency in taste, quality, and presentation.
• Lead, train, and supervise kitchen team (Sous Chefs, CDPs, Commis).
• Conduct training on cooking techniques and plating standards.
• Schedule manpower efficiently for operations and events.
• Ensure compliance with Singapore Food Agency regulations; FSMS / HACCP standards.
• Maintain hygiene, cleanliness, and proper food handling procedures.
• Manage food cost, wastage, and portion control; liaise with suppliers.
• Monitor stock levels and conduct regular inventory checks.
• Plan and execute large-scale catering for weddings and VIP clients; ensure timely delivery and setup coordination.

Skills

Team leadership

Menu development

High-volume operations

Food safety awareness

Cost control

Education

WSQ Level 3 certification

Job description

Key Responsibilities

1. Menu Development & Culinary Direction

• Design and execute authentic Indonesian & Malay dishes with modern fusion concepts
• Develop seasonal menus, tasting menus, and event/wedding menus
• Innovate new recipes while maintaining cultural authenticity
• Standardise recipes, portioning, and presentation

2. Kitchen Operations Management

• Oversee daily kitchen operations (prep, cooking, plating, service)
• Ensure smooth coordination for restaurant + catering + events (weddings, banquets)
• Maintain consistency in taste, quality, and presentation

3. Team Leadership

• Lead, train, and supervise kitchen team (Sous Chefs, CDPs, Commis)
• Conduct training on cooking techniques and plating standards
• Schedule manpower efficiently for operations and events

4. Food Safety & Compliance

• Ensure compliance with Singapore Food Agency regulations
• Implement FSMS / HACCP standards
• Maintain hygiene, cleanliness, and proper food handling procedures

5. Cost Control & Inventory

• Manage food cost, wastage, and portion control
• Source quality ingredients and liaise with suppliers
• Monitor stock levels and conduct regular inventory checks

6. Event & Catering Execution

• Plan and execute large-scale catering (up to mass-level events)
• Customize menus for weddings and VIP clients
• Ensure timely delivery and setup coordination

Requirements

• Proven experience as Chef de Cuisine / Head Chef
• Strong expertise in Indonesian & Malay cuisine (e.g., rendang, sambal, nasi padang, satay, etc.)
• Experience in fusion cuisine is a strong advantage
• Ability to handle high-volume operations (events, banquets)
• Strong leadership and team management skills
• Knowledge of food safety standards (WSQ Level 3 preferred in Singapore)
• Creative, detail-oriented, and cost-conscious