Job Summary
The Chef de Cuisine, Chinese Cuisine is responsible for leading the day-to-day operations of the kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurant and in-room dining operations, ensuring exceptional food quality, consistency, and operational efficiency. The Chef de Cuisine drives menu innovation, maintains strict food safety standards, and manages cost controls while delivering an elevated dining experience for a diverse guest profile.
Key Responsibilities
Culinary Operations & Production
- Oversee and manage daily operations of the kitchen, ensuring smooth execution across multiple outlets and service points.
- Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.
- Maintain consistency in taste, portioning, and plating across all outlets.
- Supervise high-volume production while maintaining premium quality standards.
Food Safety & Compliance
- Enforce strict adherence to food safety, hygiene, and sanitation standards at all times.
- Ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA)standards.
- Maintain high QA audit scores and uphold cleanliness and food safety excellence across the kitchen.
Cost Control & Inventory Management
- Monitor and control food cost, ensuring alignment with budget and financial targets.
- Implementinitiatives to minimize wastage and optimize resource utilization.
- Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.
Menu Development & Innovation
- Develop and enhance Chinese and Cantonese cuisine menus, regional specialties, and premium offerings.
- Collaborate with stakeholders to create seasonal promotions and new concepts to drive revenue.
- Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.
- Demonstrate excellent product knowledge, including a strong understanding of ingredient sourcing, seasonality, and quality differentiation.
Leadership & Team Management
- Lead, train, and mentor the kitchen team, providing hands-on guidance during operations.
- Ensure proper staffing levels to support extended operating hours, including shift planning.
- Monitor staff performance, enforce SOP compliance, and drive continuous improvement.
- Foster a strong team culture aligned with company values and service excellence.
- Demonstrate a strong global culinary perspective, with the ability to adapt offerings to a diverse international guest profile.
Administrative & Operational Excellence
- Manage administrative functions such as scheduling, reporting, and documentation.
- Ensure compliance with all company policies, procedures, and audit requirements.
- Work closely with front-of-house and other departments to ensure seamless guest experience.
- Perform any other duties as assigned by Management.
Requirements
- Certificate or Diploma in Culinary Arts or a related field.
- Minimum 8-10 years of relevant Chinese cuisine experience, with at least 2-3 years in a leadership role.
- Strong experience in high-volume 5-Star hotel, integrated resort, or multi-outlet environments preferred.
- Expertise in Cantonese cuisine and/or other regional Chinese cuisines is highly advantageous.
- Proven experience in Michelin-starred or Black Pearl restaurants, with strong exposure to high-end dining, strong attention to detail, and quality execution.
- Strong knowledge of HACCP and Food Safety standards.
