Culinary Chef

ALICE BOULANGERIE PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

A leading culinary establishment in Singapore is seeking a Chef de Cuisine to lead its culinary team. The ideal candidate will have at least 8 years of experience in Modern European cuisine and possess strong leadership skills. Responsibilities include overseeing menu planning and food preparation, managing kitchen inventory, and ensuring compliance with health and safety standards. Creativity and knowledge of culinary trends are essential for delivering an exceptional dining experience.

Qualifications

• Minimum 8 years of relevant experience in Modern European cuisine.
• Proven experience as a Chef de Cuisine or similar leadership role.
• Strong knowledge of food trends, culinary techniques, and industry best practices.
• Strong communication and organizational skills.
• Commitment to work rotating shifts, weekends, and public holidays.

Responsibilities

• Lead and manage the culinary team to deliver an exceptional dining experience.
• Oversee menu planning, food preparation, and inventory management.
• Collaborate with departments to maintain seamless kitchen operations.
• Monitor and control food costs, ensuring efficiency without compromising quality.
• Develop, plan, and execute innovative menus aligned with the company’s vision.

Skills

Leadership

Creativity

Culinary trends knowledge

Team management

Communication

Job description

Job Summary:

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.

Job Descriptions

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 suppliers for better ingredient cost.

Menu Enhancement:

• Develop, plan, and execute innovative menus in line with the company’s vision.
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• 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 set proper SOP for consistent delivery 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.