Chef de Cuisine – Asian & Western Mastery

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

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.