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Open nowPosted 8 days ago

CHEF DE CUISINE

MyCareersFuture94,028 open roles

Pay
SGD 7,500 – SGD 8,300 a month
Where
West, Singapore
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Your applicationOpen nowCHEF DE CUISINEMyCareersFuture · West, Singapore
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The clock on this job

Early applications get read.

7.7% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 8 days ago

The posting

Job Description & Requirements

Job Responsibilities

  • Lead and manage the Asian and Western kitchen operations, ensuring consistent excellence in food quality, presentation and taste
  • Develop, innovate, and execute authentic Asian and Western menus aligned with brand standards and guest expectations
  • Oversee daily kitchen operations, including food preparation, production schedules, and service execution
  • Maintain the highest standards of hygiene, food safety, and sanitation in compliance with statutory and hotel regulations
  • Manage food cost controls, portioning, inventory, and wastage to achieve financial targets
  • Train, mentor, and inspire culinary colleagues to build a skilled, motivated, and high‑performing kitchen team
  • Conduct regular menu reviews, tastings, and quality checks to ensure consistency across all outlets and events
  • Collaborate closely with different departments to deliver seamless dining experiences
  • Lead new product development for promotions, seasonal offerings, and special events
  • Ensure proper use, care, and maintenance of kitchen equipment and facilities
  • Monitor guest feedback and implement improvements to enhance satisfaction and loyalty
  • Uphold Shangri‑La’s service culture, brand values, and culinary philosophy at all times

Job Requirements

  • Minimum of 12 years of progressive culinary experience, with significant exposure to both Asian and Western cuisines
  • Proven experience in a leadership role such as Chef de Cuisine or Senior Sous Chef in a luxury hotel or high‑end restaurant
  • Strong menu development skills with a passion for innovation and authenticity
  • In‑depth knowledge of food safety, hygiene standards, and kitchen operations
  • Excellent leadership, communication, and people management skills
  • Strong financial acumen with experience in cost control, budgeting, and inventory management
  • Ability to remain calm and decisive in a fast‑paced, high‑pressure environm
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