Chef De Cuisine, Crowne Plaza Changi Airport

InterContinental Hotels Group; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading hotel group in Singapore is seeking a Chef De Cuisine to assist in directing kitchen activities at their Italian Cuisine Restaurant. You will manage daily operations, develop training materials, and ensure high standards of quality control. The ideal candidate has a Diploma in Culinary Arts and at least 3 years of supervisory experience. This position offers a competitive salary and benefits package.

Benefits

Competitive salary

Benefits

Uniform

Room discounts

Top-tier training

Qualifications

• Minimum of 3 years supervisory experience with management responsibilities.
• Strong communication skills and leadership ability.

Responsibilities

• Assist the Executive Sous Chef/Executive Chef in kitchen activities.
• Manage department budget in collaboration with superiors.
• Contribute to menu development and operational needs.
• Educate staff on cost awareness and efficiency practices.
• Ensure safety policies and procedures are followed.

Skills

Supervisory experience

Strong communication skills

Leadership ability

Education

Diploma in Culinary Arts or equivalent

Job description

As a Chef De Cuisine, you’ll assist the Executive Sous Chef/Executive Chef in directing all kitchen activities and preparing our delicious food, helping create memorable experiences for guests in our hotel's Italian Cuisine Restaurant - Allora. You’ll ensure your kitchen operates smoothly daily and maintains high standards for quality control.

A little taste of your day-to-day

Every day is different, but your main responsibilities will include:

• Participating in the preparation of the hotel’s revenue plan and marketing programs.
• Managing the department’s budget in collaboration with superiors.
• Attending and contributing to meetings as scheduled.
• Developing training plans, creating training materials according to IHC guidelines, and implementing training for Food Production and other Food & Beverage staff.
• Assisting in managing daily operations of Food Production and Stewarding sections, and informing senior management of major decisions in your absence.
• Working with HR to ensure staff performance is productive.
• Maintaining good communication and relations with colleagues.
• Developing efficient work rosters compliant with local labor laws.
• Contributing to menu development that offers value for money, aligned with IHG standards.
• Participating in monthly P&L meetings to review financials, identify variances, and implement corrective actions.
• Educating staff on cost awareness, portion control, and efficiency practices.
• Forecasting operational needs, staffing, and inventory based on business volumes and events.
• Designing workflows to boost productivity, quality, and reduce bottlenecks.
• Collaborating with restaurant and service teams to enhance guest experience.
• Creating seasonal, à la carte, and event menus reflecting brand identity and trends.
• Sourcing ingredients through procurement and suppliers, ensuring quality and budget adherence.
• Refining culinary offerings based on feedback, trends, and insights.
• Ensuring safety policies and procedures are followed, including OH&S regulations, property safety, and emergency protocols.

What we need from you

• A Diploma in Culinary Arts or equivalent qualification.
• Minimum of 3 years supervisory experience, including management responsibilities.
• Strong communication skills and leadership ability.

What you can expect from us

We support our team with a competitive salary, benefits, uniform, room discounts, and top-tier training. Our mission is to foster inclusive teams that celebrate diversity and support wellbeing through our myWellbeing framework. Join us and be part of our global family, where you can grow, belong, and make a difference.