Chef De Cuisine (Peruvian-Chinese Cuisine)

Resorts World Sentosa; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading hospitality and entertainment destination in Singapore is seeking an experienced kitchen manager to oversee a fine dining Peruvian-Chinese cuisine operation. The role involves maintaining high food quality standards, managing inventory, and training kitchen staff. Candidates should have at least 8 years of culinary experience and strong leadership skills in a fine dining environment.

Qualifications

• Minimum 8 years of culinary experience in a fine dining environment.
• Proven ability to manage food cost and stock inventory.
• Experience in developing fine dining restaurant concepts.

Responsibilities

• Manage Peruvian-Chinese cuisine kitchen operation and compliance.
• Lead menu planning and maintain food service quality standards.
• Train kitchen staff and ensure compliance with hygiene standards.

Skills

Culinary expertise in modern Chinese cuisine

Leadership skills

Menu design innovation

Inventory management

Education

Certificate in Culinary Skills or relevant fields

Job description

Primary Responsibilities

• Manage Peruvian-Chinese cuisine concept fine dining kitchen operation to ensure compliance with food hygiene standards and operating procedures
• Commit to maintain the established brand and restaurant concept
• Lead and manage the menu plan, maintain food service inventories, and uphold food service with high quality standards
• Implement cost control initiatives, minimize waste and maintain controls to attain forecasted and approved food and labour costs
• Train the kitchen staff and provide guidance as needed
• Contribute to the growth of the RWS F&B community proactively

Requirements

• At least 8 years of culinary experience, with the ability to lead a fine dining modern Chinese cuisine concept restaurant. Expertise in modern Chinese cuisine and experience in developing fine dining restaurant concepts will be an advantage
• Certificate in Culinary Skills or relevant fields
• Proven ability to work independently and possess good management of food cost and stock inventory
• Ability to innovate creative menu designs
• Must be able to see beyond the kitchen counter with a can do attitude
• Must be well trained on administrative duties