Chef De Cuisine

AAKA NETWORK RESOURCES; Singapore; On-site; SGD 120,000 - 160,000; Full time

Job summary

AAKA NETWORK RESOURCES is seeking a seasoned Chef de Cuisine to lead our Asian and Western kitchen operations in Singapore. You will oversee menu development, quality, and training for a high-end dining program across outlets and events.

The ideal candidate has at least 12 years of progressive culinary experience in luxury hotels or fine dining, with strong leadership, cost control, and food safety expertise, and the ability to thrive in a fast-paced environment.

Qualifications

• 12+ years of progressive culinary experience, with exposure to both Asian and Western cuisines.
• Proven leadership in a luxury hotel or high-end restaurant (Chef de Cuisine or Senior Sous Chef).
• Strong menu development skills with a focus on authenticity and innovation.

Responsibilities

• Lead and manage Asian and Western kitchen operations across outlets and events.
• Develop, innovate, and execute authentic menus aligned with brand standards and guest expectations.
• Oversee daily kitchen operations, including food preparation, production schedules, and service execution.
• Maintain high standards of hygiene, food safety, and sanitation per regulations.
• Manage food cost controls, portioning, inventory and wastage to meet financial targets.
• Train, mentor and inspire culinary staff to build a skilled, motivated team.
• Conduct regular menu reviews, tastings and quality checks for consistency across outlets.

Skills

Leadership

Menu development

Food safety

Cost control

Team management

Quality assurance

Job description

Job Responsibilities

• Lead and manage the Asian and Western kitchen operations, ensuring consistent excellence in food quality, presentation and taste
• Develop, innovate, and execute authentic Asian and Western menus aligned with brand standards and guest expectations
• Oversee daily kitchen operations, including food preparation, production schedules, and service execution
• Maintain the highest standards of hygiene, food safety, and sanitation in compliance with statutory and hotel regulations
• Manage food cost controls, portioning, inventory, and wastage to achieve financial targets
• Train, mentor, and inspire culinary colleagues to build a skilled, motivated, and high-performing kitchen team
• Conduct regular menu reviews, tastings, and quality checks to ensure consistency across all outlets and events
• Collaborate closely with different departments to deliver seamless dining experiences
• Lead new product development for promotions, seasonal offerings, and special events
• Ensure proper use, care, and maintenance of kitchen equipment and facilities
• Monitor guest feedback and implement improvements to enhance satisfaction and loyalty
• Uphold Shangri-La's service culture, brand values, and culinary philosophy at all times

Job Requirements

• Minimum of 12 years of progressive culinary experience, with significant exposure to both Asian and Western cuisines
• Proven experience in a leadership role such as Chef de Cuisine or Senior Sous Chef in a luxury hotel or high-end restaurant
• Strong menu development skills with a passion for innovation and authenticity
• In-depth knowledge of food safety, hygiene standards, and kitchen operations
• Excellent leadership, communication, and people management skills
• Strong financial acumen with experience in cost control, budgeting, and inventory management
• Ability to remain calm and decisive in a fast-paced, high-pressure environment