Head Chef - Western Cuisine

INTEGRITY TALENT PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A premium culinary establishment in Singapore is looking for a Head Chef (Chef De Cuisine) to manage kitchen operations. The role involves leading a team to produce high-quality innovative dishes while adhering to safety and quality standards. The ideal candidate has at least 5 years of experience in a professional kitchen and strong knowledge of Western and Asian cuisine. This position offers a competitive environment with a focus on culinary excellence.

Benefits

Meals provided

Birthday voucher

Flexible benefits

Qualifications

• Minimum 5 years' experience in a professional kitchen operation.
• Certified in Food Handling and HACCP.
• Strong culinary knowledge on Western and Asian fusion cuisine.

Responsibilities

• Manage culinary operation for a four-star hotel’s kitchen.
• Push out innovative, beautiful and delicious high-quality food.
• Supervise food preparation and ensure production quality.

Skills

Culinary Innovation

Cost Management

Team Leadership

HACCP Compliance

Western and Asian Cuisine Knowledge

Education

Certificate from a recognized culinary institution

Job description

The Head Chef (Chef De Cuisine) will manage culinary operation for a four-star hotel’s kitchen, ensuring kitchen production standards are upheld. We are looking for someone who is bold, innovative and has an eye for aesthetic food.

Job Responsibilities

• To push out innovative, beautiful and delicious high-quality food, including price-setting.
• To manage kitchen team, COGS and operational costs.
• Comply with HACAP procedures.
• Supervise, check production process at all food preparation stations, ensuring quality, consistency, efficiency, productivity and professionalism are at highest level.
• Ensure fulfillment of all kitchen manpower, manage their schedules, train, guide and develop team members.
• Work with marketing personnel on ongoing menu development of standard/festival/event menus, arrange food trial and photo shoots.
• Responsible to monitor procurement, and storage/inventory of tools, equipment, and perishables.
• Abide by all government and internal health and safety regulations.

Qualification

• Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications.
• Certified in Food Handling and HACCP.
• Minimum 5 years' experience in a professional kitchen operation.
• Strong culinary knowledge on Western and Asian fusion cuisine.
• Knowledge of dietary requirements for specific dinner profiles.
• 5-day work week, town area, meals provided, birthday voucher, flexible benefits.