Chef De Cuisine

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