Chef de Cusines

SALUBRITY FIT PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading culinary establishment in Singapore seeks a Chef de Cuisine to lead kitchen operations and ensure high-quality dish preparation. The role requires overseeing menu creation, managing kitchen staff, and ensuring compliance with food safety standards. The ideal candidate has 5–8 years of culinary experience with excellent leadership and communication skills. This position offers an opportunity to inspire and grow a talented kitchen team in a fast-paced environment.

Qualifications

• Minimum 5–8 years of culinary experience, including supervisory roles.
• Strong leadership and communication skills are essential.
• Excellent knowledge of culinary techniques and kitchen operations.

Responsibilities

• Lead all culinary operations and oversee menu creation.
• Manage kitchen operations and staff training.
• Ensure compliance with food safety and hygiene standards.

Skills

Culinary experience

Leadership

Communication

Attention to detail

Education

Certification in food hygiene and safety

Job description

Chef de Cuisine – Job Description

Position Overview

The Chef de Cuisine is the head of the kitchen, responsible for leading all culinary operations and ensuring that every dish meets the restaurant’s standards of quality, consistency, and presentation. This role oversees menu creation, kitchen management, staff training, cost control, and food safety compliance.

Key Responsibilities

Culinary Leadership & Menu Development

• Develop, plan, and execute seasonal menus aligned with the restaurant’s concept and brand.

• Create innovative dishes, test new recipes, and constantly refine flavour profiles.

• Ensure consistency in taste, portioning, and presentation across all outlets (if applicable).

• Collaborate with management on menu costing and pricing strategies.

Kitchen Operations Management

• Oversee day-to-day kitchen operations, including prep, cooking, plating, and service flow.

• Ensure all stations operate efficiently and maintain high standards of cleanliness and organisation.

• Monitor kitchen equipment functionality and coordinate maintenance or replacement when needed.

Team Management & Training

• Lead, supervise, and mentor all kitchen staff, including Sous Chefs, Line Cooks, and Stewards.

• Conduct regular training on culinary techniques, new menu items, hygiene practices, and service standards.

• Create weekly staff schedules and manage manpower planning according to business volume.

• Foster a positive, disciplined, and collaborative kitchen culture.

Quality Control & Food Safety

• Enforce strict compliance with food safety, sanitation, and hygiene standards (NEA or local regulations).

• Conduct regular quality checks on ingredients, mise en place, and finished dishes.

• Implement and maintain a proper HACCP or food safety management system where required.

Inventory & Cost Control

• Manage ordering, receiving, and storage of ingredients to ensure freshness and minimal wastage.

• Work closely with suppliers to negotiate the best prices and maintain strong working relationships.

• Monitor food cost KPIs and implement strategies to achieve budget targets.

Collaboration & Communication

• Coordinate closely with the Restaurant Manager / F&B Director to ensure smooth service.

• Participate in weekly operations meetings and provide kitchen performance updates.

• Support marketing initiatives such as menu launches, tastings, and special events.

Requirements

• Minimum 5–8 years of culinary experience, including supervisory roles.

• Strong leadership and communication skills.

• Excellent knowledge of culinary techniques, kitchen operations, and modern food trends.

• Ability to thrive in a fast-paced, high-pressure environment.

• Certification in food hygiene and safety (e.g., Food Handler, WSQ Food Safety Level 3) preferred.

Preferred Qualities

• Creative, passionate, and highly detail-oriented.

• Strong sense of responsibility and discipline.

• Ability to inspire and grow a talented kitchen team.

• Committed to continuous improvement and innovation.