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Open nowPosted today

Chef De Cuisine

MyCareersFuture93,320 open roles

Pay
SGD 4,000 – SGD 6,500 a month
Where
Central, Singapore
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Your applicationOpen nowChef De CuisineMyCareersFuture · Central, Singapore
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The clock on this job

Early applications get read.

9.1% of postings close within 7 days. Measured by our own scanner across the market. MyCareersFuture postings stay open a median of 7 days.

Share of postings closed within
  1. 1.8%1 day
  2. 3.9%3 days
  3. 9.1%7 days
  4. 15.5%14 days
  5. 34.0%30 days
This job: posted today

MyCareersFuture median: 7 days open

The posting

Key Responsibilities

1. Menu Development & Culinary Direction

  • Design and execute authentic Indonesian & Malay dishes with modern fusion concepts
  • Develop seasonal menus, tasting menus, and event/wedding menus
  • Innovate new recipes while maintaining cultural authenticity
  • Standardise recipes, portioning, and presentation

2. Kitchen Operations Management

  • Oversee daily kitchen operations (prep, cooking, plating, service)
  • Ensure smooth coordination for restaurant + catering + events (weddings, banquets)
  • Maintain consistency in taste, quality, and presentation

3. Team Leadership

  • Lead, train, and supervise kitchen team (Sous Chefs, CDPs, Commis)
  • Conduct training on cooking techniques and plating standards
  • Schedule manpower efficiently for operations and events

4. Food Safety & Compliance

  • Ensure compliance with Singapore Food Agency regulations
  • Implement FSMS / HACCP standards
  • Maintain hygiene, cleanliness, and proper food handling procedures

5. Cost Control & Inventory

  • Manage food cost, wastage, and portion control
  • Source quality ingredients and liaise with suppliers
  • Monitor stock levels and conduct regular inventory checks

6. Event & Catering Execution

  • Plan and execute large-scale catering (up to mass-level events)
  • Customize menus for weddings and VIP clients
  • Ensure timely delivery and setup coordination

Requirements

  • Proven experience as Chef de Cuisine / Head Chef
  • Strong expertise in Indonesian & Malay cuisine (e.g., rendang, sambal, nasi padang, satay, etc.)
  • Experience in fusion cuisine is a strong advantage
  • Ability to handle high-volume operations (events, banquets)
  • Strong leadership and team management skills
  • Knowledge of food safety standards (WSQ Level 3 preferred in Singapore)
  • Creative, detail-oriented, and cost-conscious
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