Job Summary
The Chef de Cuisine, Western Cuisine is responsible for leading the day-to-day operations of the Western kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurants, production kitchen and banquet operation, 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 Western 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.
- Lead the preparation and execution of Western cuisine offerings, including la carte, buffet, banquet, and in-room dining menus.
- Ensure efficient coordination between kitchen sections to support seamless service during peak periods.
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.
- Ensure proper handling, storage, and rotation of all food products in accordance with HACCP guidelines.
Cost Control & Inventory Management
- Monitor and control food cost, ensuring alignment with budget and financial targets.
- Implement initiatives to minimize wastage and optimize resource utilization.
- Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.
- Review purchasing requirements and work closely with suppliers to ensure quality and cost efficiency.
Menu Development & Innovation
- Develop and enhance Western cuisine menus, including contemporary, classic, and seasonal offerings.
- Collaborate with stakeholders to create promotions, special menus, and new concepts to drive revenue.
- Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.
- Introduce new techniques, ingredients, and presentation styles to continuously elevate the guest dining experience.
- 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.
- Support succession planning and talent development within the kitchen team.
- 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 Western cuisine experience, with at least 2-3 years in a leadership role (Chef de Cuisine / Senior Sous Chef).
- Strong experience in high-volume hotel, integrated resort, or multi-outlet environments preferred.
- Experience in contemporary Western, grill, steakhouse, Italian, or European cuisine is highly advantageous.
- Strong understanding of large-scale production and service operations across multiple outlets.
- 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.
