Chef de Cuisine (Asian & Western)

Shangri-La Group; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Shangri-La Singapore invites a seasoned Chef de Cuisine (Asian & Western) to lead an award‑winning kitchen team within a luxury hotel setting. You will drive culinary excellence, maintain brand standards, and deliver exceptional dining experiences across outlets.

With a strong track record in both Asian and Western cuisines, you will manage menu development, uphold rigorous hygiene, and mentor a talented brigade to achieve financial and guest‑satisfaction targets.

Qualifications

• Proven leadership experience in a luxury hotel or high‑end restaurant.
• Strong menu development skills with innovation and authenticity.
• In depth knowledge of food safety and kitchen operations.

Responsibilities

• Lead and manage Asian and Western kitchen operations with excellence in quality, presentation and taste.
• Develop, innovate and execute authentic menus aligned with brand standards and guest expectations.
• Oversee daily kitchen operations, including prep, 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 colleagues to build a high‑performing team.
• Conduct regular menu reviews, tastings and quality checks for consistency across outlets.

Skills

Leadership

Menu development

Food safety

Cost control

Inventory management

People management

Job description

[Not translated in selected language]

At Shangri‑La Singapore, we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition of efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri‑La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, including unique family‑themed rooms supported by a host of dedicated family‑focused amenities.

We are looking for a Chef de Cuisine (Asian & Western) to join our team!

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
• Flexibility to work shifts, weekends, and public holidays as required