Chef de Cuisine

Job Summary

We are seeking an experienced and passionate Chef de Cuisine to lead and manage kitchen operations, maintain high food quality standards, and drive culinary excellence. The role requires strong leadership, operational control, and expertise in food preparation within a fast-paced restaurant environment.

Key Responsibilities

Kitchen Leadership & Operations

• Oversee daily kitchen operations to ensure smooth workflow and timely food service

• Lead, supervise, and mentor kitchen staff to maintain high performance standards

• Coordinate closely with front-of-house team for efficient service execution

• Ensure consistency in food preparation, taste, and presentation

Menu & Food Quality

• Maintain and enhance menu quality aligned with restaurant concept

• Ensure freshness and proper handling of seafood and ingredients

• Standardise recipes and monitor portion control

• Drive continuous improvement in food quality and kitchen efficiency

Inventory & Cost Management

• Manage stock ordering, inventory control, and supplier coordination

• Monitor food cost and minimise wastage

• Conduct regular stock checks and quality control inspections

Hygiene & Compliance

• Ensure compliance with SFA food safety and hygiene regulations

• Maintain cleanliness and proper kitchen sanitation standards

• Train kitchen staff on hygiene SOPs and safe food handling

Team Management

• Plan staff schedules and manpower allocation

• Train and develop junior chefs and kitchen assistants

• Maintain discipline and positive team culture in the kitchen

  Requirements

  • Minimum 5 years of relevant experience as Chef de Cuisine

  • Strong leadership and kitchen management skills

  • Experience in seafood and Asian cuisine preferred

  • Good understanding of food cost control and kitchen operations

  • Able to work in a fast-paced environment