The posting
Job Summary:
We are seeking a results-driven and hands-on Chef de Cuisine to join our team. This role is responsible for leading and managing the kitchen operations, ensuring efficient central production, culinary excellence, food safety compliance, and cost-effective operations across the resort. You'll play a key role in driving operational efficiency, maintaining quality standards, supporting menu innovation, and developing a high-performing culinary team that delivers exceptional products and services to internal stakeholders and guests.
Key Responsibilities:
Culinary Leadership & Operations
- Organize and manage the kitchen operations to ensure efficient daily production and support central food production requirements across the resort.
- Ensure all food preparation and production activities are carried out in accordance with established operating procedures, food hygiene standards, and company policies.
- Strictly maintain and uphold the company’s food safety standards and ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA) guidelines.
- Maintain consistent food quality, presentation standards, and operational excellence in a high-volume production environment.
- Be hands-on in daily kitchen operations and provide operational leadership to ensure smooth and efficient execution.
Menu Planning & Quality Management
- Collaborate closely with specialty restaurants and culinary stakeholders to develop and implement new menu offerings aligned with business objectives, guest expectations, and financial targets.
- Drive culinary innovation while ensuring operational feasibility, consistency, and quality standards.
- Ensure food taste, presentation, portion control, and quality meet established departmental and company standards.
- Achieve and maintain targeted QA scores and food safety compliance requirements.
Cost Control & Financial Management
- Plan and implement food wastage reduction initiatives to improve productivity and operational efficiency.
- Manage food cost performance through effective portion control, inventory management, and procurement practices.
- Oversee stock inventory levels and purchasing activities to ensure sufficient supplies while minimizing excess inventory.
- Ensure all purchases and procurement activities are processed in accordance with approved company procedures and controls.
Team Leadership & Development
- Lead, train, coach, and develop kitchen staff to ensure strong operational performance and professional growth.
- Provide guidance, mentorship, and support to culinary team members to maintain high standards of food production and service delivery.
- Monitor staff performance and ensure all procedures are completed in accordance with departmental standards.
- Identify operational deficiencies and implement corrective actions with the respective personnel when required.
- Promote a culture of teamwork, accountability, professionalism, and continuous improvement.
- Serve as an effective people leader and role model by adhering to the company’s Code of Conduct and core values.
Requirements:
- Certificate in Culinary Skills, Culinary Arts, or a related discipline.
- Minimum 8 years of culinary experience, with at least 2 years in a management or leadership capacity.
- Experience in banquet, large-scale production, central kitchen, or MICE catering operations is preferred.
- Strong understanding of food safety regulations, HACCP principles, and SFA requirements.
- Proven track record in managing food costs, inventory controls, and kitchen productivity.
- Experience in menu planning, menu development, and culinary innovation.
- Proficiency in kitchen administration, reporting, budgeting, and operational planning.
