Culinary Chef

ALICE BOULANGERIE (RCS) PTE. LTD.; Singapore; On-site; SGD 120,000 - 200,000; Full time

Job summary

ALICE BOULANGERIE (RCS) PTE. LTD. in Singapore seeks a Chef de Cuisine to lead the culinary team and uphold the company’s culinary vision. You will oversee menu planning, food preparation, inventory, and safety standards to deliver an exceptional dining experience.

The role emphasizes strong leadership, creativity, and a deep knowledge of Modern European cuisine. You will collaborate across departments, manage costs, and develop innovative menus for dine-in, seasonal, and bespoke events.

Qualifications

• Strong leadership and team management skills.
• Extensive knowledge of Modern European cuisine and trends.
• Ability to lead menu development and cost control.
• Experience negotiating with suppliers and managing inventory.
• Knowledge of food safety and sanitation regulations.

Responsibilities

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Oversee food preparation, ensuring all dishes meet guidelines and customer expectations.
• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and minimizing waste.
• Develop, plan, and execute innovative menus in line with the company's vision.
• R&D and create seasonal/permanent new dishes for dine-in, festive, and events menus.
• Stay informed about culinary trends to inform menu development and innovation.
• Propose and develop innovative culinary concepts inspired by current market trends.
• Lead and manage the kitchen team; train junior chefs and address training needs.
• Ensure compliance with food safety, sanitation, and health regulations.
• Handle administrative tasks to ensure smooth operations; work rotating shifts.

Skills

Leadership

Team management

Menu planning

Cost management

Supplier collaboration

Food safety

Communication

Organizational skills

Trend awareness

Job description

The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company's culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

New Product Development (NPD)

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement

• Develop, plan, and execute innovative menus in line with the company's vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and setproper SOP for consistent deliverance of food dishes

Trend Analysis

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment. Strong knowledge of food trends, culinary techniques, and industry best practices.
• Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment. Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills. Commitment to work rotating shifts, weekends, and public holidays.