128 Chef De Cuisine jobs in Singapore

As Chef de Cuisine in Intercontinental Robertson Quay's culinary team, you will take the lead in shaping the culinary direction of one of Singapore's most vibrant Italian dining destinations. We are looking for an experienced and visionary culinary professional who can inspire the kitchen brigade, uphold the highest standards of food quality.

In this role, you will have full responsibility for overseeing all kitchen operations — from menu creation and cost management to daily execution and long-term development. You will mentor and train the team, foster a culture of consistency and creativity, and collaborate closely with the restaurant and hotel leadership to ensure seamless service. Your leadership, commercial acumen, and culinary expertise will be instrumental in driving innovation, maintaining excellence, and elevating the dining experience that Publico is renowned for.

Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position.

At InterContinental Hotels & Resorts, we believe in Inspiring Incredible - both within our teams and in every guest experience.  With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments.  Our success is driven by passionate individuals who understand hospitality inside and out.  We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences.  We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions.  And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights.  If you believe in our values and want to be part of something truly special, we want you on our team

Your Day to Day

People

• Lead, inspire, and motivate the kitchen brigade to deliver exceptional culinary experiences in line with InterContinental standards and brand values.
• Oversee daily operations and mise en place, ensuring smooth workflow across all kitchen sections.
• Communicate effectively with the restaurant leadership team, addressing challenges, guest feedback, and operational updates in a timely manner.
• Foster strong working relationships across the kitchen and front-of-house teams, promoting collaboration and a positive work culture.
• Take ownership of training, coaching, and developing junior chefs, ensuring strong pipeline of talent and succession planning.
• Conduct regular team briefings, performance reviews, and learning sessions to build skills and engagement within the team.

Financial Returns

• Take full accountability for the department's financial performance, managing food costs, labour, and operational expenses to achieve budget targets.
• Ensure efficient use of ingredients, equipment, and resources while minimising waste and maximising profitability.
• Develop and monitor menus with a focus on cost control, seasonality, and guest demand.
• Analyse kitchen performance data and provide accurate forecasts and reports to management.

Guest Experience

• Lead the creation, preparation, and presentation of dishes that showcase authentic Italian flavours with a modern twist, ensuring consistency and excellence.
• Ensure all menus and displays are executed to brand and hotel standards, prepared in advance for service.
• Anticipate guest needs by tailoring dishes, accommodating dietary requirements, and inspiring the team to deliver personalized culinary experiences.
• Uphold InterContinental service values by setting the standard in professionalism, creativity, and guest engagement.

Responsible Business

• Ensure strict compliance with food safety, hygiene, Occupational Health and Safety, and brand standards across the kitchen.
• Take proactive measures to maintain a clean, safe, and organised kitchen environment at all times.
• Champion sustainability initiatives by driving waste reduction, energy conservation, and responsible sourcing practices.
• Maintain accountability for security, incident logging, and safety compliance within the department.
• Serve as a role model for responsible leadership, aligning team practices with IHG's Responsible Business commitments.

Accountability

The Chef De Cuisine is accountable for the overall performance and success of the kitchen operations. This role is responsible for menu innovation, food quality, and cost efficiency, while leading and developing a high-performing culinary team. By upholding InterContinental brand standards and driving a culture of creativity and excellence, the Chef De Cuisine ensures that the culinary team continues to deliver an exceptional and memorable dining experience.

What we need from You

• Completion of a Culinary Diploma or equivalent professional qualification; additional certifications in kitchen management or food safety are an advantage.
• Minimum 5–7 years of progressive culinary experience, including prior leadership as a Sous Chef or Chef de Cuisine in a high-volume or upscale dining environment.
• Proven ability to lead and inspire a kitchen brigade, with strong skills in training, mentoring, and building a high-performance team.
• Strong commercial acumen with experience in cost control, budgeting, and driving profitability through menu design and operational efficiency.
• Expertise in Italian cuisine with creativity, precision, and a passion for presenting authentic flavours with a modern twist is a plus point.
• Excellent organisational and time-management skills, with the ability to oversee multiple kitchen operations simultaneously.
• A calm and decisive leader who thrives under pressure in a fast-paced environment.
• Strong communication and interpersonal skills to collaborate effectively with colleagues across culinary, service, and management teams.
• Commitment to food safety, hygiene, and the highest culinary standards, aligned with InterContinental brand values.

How do I deliver this

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day.  It's what connects every colleague in all IHG hotels.

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

·    True Attitude: being caring, wanting to make positive difference, and building genuine connections with guest

·    True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay

·    True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs

·    True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner

There's so much more to the job than we can capture here.  It's simply about creating great experiences, doing the right thing and understanding people.

WHAT WE OFFER

We'll reward your hard work with a competitive salary and a comprehensive benefits package – including generous room and dining discounts, exceptional training opportunities and a strong support for your ongoing career development

Join us and you'll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics.  As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives.  You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve – visit to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Roles & Responsibilities

• Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

• Plan and Direct Food Preparation and Culinary Activities

• Modify Menus or Create New Ones that Meet Quality Standards

• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

• Prepare Variety of Indian Recipes Including Snacks and Desserts

• Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

• Maintain Records and Manage Food Costing Within Budgets

• Maintain Kitchen Safety, Clean and Tidy Kitchen

• Should Work Shifts and be Able to Work on Weekends and Public Holidays

• Follows Proper Handling and Right Temperature of all Food Products

• Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

• Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

• Development of Training and Appraisal of Kitchen Staff

Requirements:

• Bachelor Degree in Hotel Management

• Should have a solid 9 years' experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

• Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

• Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

• Works quickly and accurately during busy periods, such as Weekends and Evenings

• Excellent communication and organization skills

We are looking for an experienced Chef de Cuisine to join our team. The ideal candidate will have a passion for food and a strong desire to create innovative, delicious dishes.

Responsibilities:

• Conduct menu planning sessions, meetings and tastings

• Oversee and inspect food preparation and service

• Ensure that all employees follow facility standards and sanitation practices

• Assist in training employees.

• Overseeing all daily kitchen activities, including food preparation, cooking, plating, and ensuring efficient workflow.

• Maintaining high standards for food quality and presentation, ensuring adherence to health and safety regulations

• Managing inventory, ordering supplies, and controlling food costs to ensure profitability.

Qualifications:

• Working experience as Chef de Cuisine, or a related role.

• Ability to thrive in a high-pressure environment.

• Creative, innovative thinking.

• Exceptional standards for cleanliness, health, and safety.

Company Description

An oasis immersed in well-being and nature, Raffles Sentosa Singapore is the first all-villa property in Singapore. Located on a clifftop, the new resort on Sentosa Island features 62 contemporary private pool villas surrounded by tropical gardens and views over the South China Sea.

Ranging from 230 square metres in size, each villa is a sanctuary for extended stays. As part of Raffles' legendary welcome, guests will experience signature markers enlivened by the famous Raffles Butlers and a sustainably created Sentosa Sling. There will be five dining establishments, a spa offering next-generation wellness and a grand ballroom.

Job Description

JOB SUMMARY

Reporting to the Cluster Director of Culinary and the Executive Sous Chef, the Chef de Cuisine is responsible is for overseeing the culinary operation, hygiene and food safety standards and to maintain high standards of quality of food offering in Empire Grill. This role also demands mastery of traditional and contemporary Italian techniques, a deep understanding of regional flavour profiles, and a commitment to delivering exceptional guest experiences through culinary artistry.

What you will be DOING:

Culinary Vision & Execution

• Define and execute a culinary identity that blends all-day accessibility with fine dining sophistication.
• Develop seasonal menus, tasting journeys, and signature dishes for the outlet.
• Ensure consistency in flavour, presentation, and portioning across all meal periods and service styles.
• Support budgeting, forecasting, and strategic planning for the outlet's culinary evolution.
• Participate in marketing initiatives, media tastings, and brand storytelling through culinary innovation.

Food Cost Control & Inventory Management

• Monitor daily food preparation and portion control to optimise yield and reduce waste.
• Maintain accurate inventory records, conduct regular stock audits, and ensure FIFO rotation.
• Collaborate with purchasing to source premium ingredients while maintaining cost efficiency.
• Analyse dish-level costing and contribute to menu engineering strategies to enhance profitability.

Hygiene & Safety Compliance

• Enforce strict hygiene standards in accordance with NEA and HACCP guidelines.
• Conduct daily inspections of food storage, prep areas, and equipment to ensure cleanliness and compliance.
• Lead regular hygiene briefings and ensure all kitchen staff adhere to sanitation protocols.
• Maintain documentation for temperature logs, cleaning schedules, and pest control reports.

Service Oversight & Guest Experience

• Personally oversee the hot pass during peak service periods to ensure timing, presentation, and quality.
• Partner with restaurant service leadership to align kitchen output with service pacing and guest personalisation.
• Respond to guest feedback with agility and professionalism, using insights to refine offerings.

Documentation & Compliance

• Maintain and review kitchen logbooks, hygiene checklists, and operational SOPs.
• Ensure all brand/operating standards and/or LQA are observed and targets achieved.
• Ensure all regulatory documentation is up to date and audit-ready.

Team Leadership & Training

• Recruit, train, and mentor a high-performing culinary team with a focus on technique, discipline, and creativity.
• Implement structured training programs on fine dining standards, plating aesthetics, and equipment usage.
• Foster a culture of accountability, continuous improvement, and pride in craftsmanship.
• Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.
• Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.
• Perform any other duties and responsibilities that may be assigned.

Qualifications

• Minimum 8 years of relevant culinary experience in a managerial appointment

Additional Information

Your experience and skills include:

• Strong business acumen, critical thinking and strategic decision-making skills
• Strong human relations and influencing skills
• Strong communications (verbal and written), planning and coordination skills
• Ability to work independently and take initiative
• Strong time management skills
• Creative and resourceful
• Strong culinary knowledge and skills in Italian Cuisine
• Flexible with working days and hours including weekends and public holidays

Chef de cuisine responsibilities

• Manage daily operations. It's your responsibility to manage the daily operations of a professional kitchen. .
• Plan menus. .
• Create new recipes. .
• Hire and train staff. .
• Maintain relationships with suppliers. .
• Monitor the latest food trends. .
• Manage kitchen staff. .
• Maintain health and safety.

As Chef de Cuisine in Intercontinental Robertson Quay's culinary team, you will take the lead in shaping the culinary direction of one of Singapore's most vibrant Italian dining destinations. We are looking for an experienced and visionary culinary professional who can inspire the kitchen brigade, uphold the highest standards of food quality.

In this role, you will have full responsibility for overseeing all kitchen operations — from menu creation and cost management to daily execution and long-term development. You will mentor and train the team, foster a culture of consistency and creativity, and collaborate closely with the restaurant and hotel leadership to ensure seamless service. Your leadership, commercial acumen, and culinary expertise will be instrumental in driving innovation, maintaining excellence, and elevating the dining experience that Publico is renowned for.

Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position.

At InterContinental Hotels & Resorts, we believe in Inspiring Incredible - both within our teams and in every guest experience. With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments. Our success is driven by passionate individuals who understand hospitality inside and out. We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences. We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions. And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights. If you believe in our values and want to be part of something truly special, we want you on our team

People

• Lead, inspire, and motivate the kitchen brigade to deliver exceptional culinary experiences in line with InterContinental standards and brand values.
• Oversee daily operations and mise en place, ensuring smooth workflow across all kitchen sections.
• Communicate effectively with the restaurant leadership team, addressing challenges, guest feedback, and operational updates in a timely manner.
• Foster strong working relationships across the kitchen and front-of-house teams, promoting collaboration and a positive work culture.
• Take ownership of training, coaching, and developing junior chefs, ensuring strong pipeline of talent and succession planning.
• Conduct regular team briefings, performance reviews, and learning sessions to build skills and engagement within the team.

Financial Returns

• Take full accountability for the department's financial performance, managing food costs, labour, and operational expenses to achieve budget targets.
• Ensure efficient use of ingredients, equipment, and resources while minimising waste and maximising profitability.
• Develop and monitor menus with a focus on cost control, seasonality, and guest demand.
• Analyse kitchen performance data and provide accurate forecasts and reports to management.

Guest Experience

• Lead the creation, preparation, and presentation of dishes that showcase authentic Italian flavours with a modern twist, ensuring consistency and excellence.
• Ensure all menus and displays are executed to brand and hotel standards, prepared in advance for service.
• Anticipate guest needs by tailoring dishes, accommodating dietary requirements, and inspiring the team to deliver personalized culinary experiences.
• Uphold InterContinental service values by setting the standard in professionalism, creativity, and guest engagement.

Responsible Business

• Ensure strict compliance with food safety, hygiene, Occupational Health and Safety, and brand standards across the kitchen.
• Take proactive measures to maintain a clean, safe, and organised kitchen environment at all times.
• Champion sustainability initiatives by driving waste reduction, energy conservation, and responsible sourcing practices.
• Maintain accountability for security, incident logging, and safety compliance within the department.
• Serve as a role model for responsible leadership, aligning team practices with IHG's Responsible Business commitments.

Accountability

The Chef De Cuisine is accountable for the overall performance and success of the kitchen operations. This role is responsible for menu innovation, food quality, and cost efficiency, while leading and developing a high-performing culinary team. By upholding InterContinental brand standards and driving a culture of creativity and excellence, the Chef De Cuisine ensures that the culinary team continues to deliver an exceptional and memorable dining experience.

What we need from You

• Completion of a Culinary Diploma or equivalent professional qualification; additional certifications in kitchen management or food safety are an advantage.
• Minimum 5–7 years of progressive culinary experience, including prior leadership as a Sous Chef or Chef de Cuisine in a high-volume or upscale dining environment.
• Proven ability to lead and inspire a kitchen brigade, with strong skills in training, mentoring, and building a high-performance team.
• Strong commercial acumen with experience in cost control, budgeting, and driving profitability through menu design and operational efficiency.
• Expertise in Italian cuisine with creativity, precision, and a passion for presenting authentic flavours with a modern twist is a plus point.
• Excellent organisational and time-management skills, with the ability to oversee multiple kitchen operations simultaneously.
• A calm and decisive leader who thrives under pressure in a fast-paced environment.
• Strong communication and interpersonal skills to collaborate effectively with colleagues across culinary, service, and management teams.
• Commitment to food safety, hygiene, and the highest culinary standards, aligned with InterContinental brand values.

How do I deliver this

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It's what connects every colleague in all IHG hotels.

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

• True Attitude : being caring, wanting to make positive difference, and building genuine connections with guest

• True Confidence : having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay

• True Listening : focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs

• True Responsiveness : is about providing guests with what they need, and doing so in a timely and caring manner

There's so much more to the job than we can capture here. It's simply about creating great experiences, doing the right thing and understanding people.

WHAT WE OFFER

We'll reward your hard work with a competitive salary and a comprehensive benefits package – including generous room and dining discounts, exceptional training opportunities and a strong support for your ongoing career development

Join us and you'll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve – visit to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationThe Singapore EDITION, 38 Cuscaden Road, Singapore, Singapore, Singapore,

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.

• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for the restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the restaurant.

• Ensures compliance with all applicable laws and regulations regulations.

• Follows proper handling and right temperature of all food products.

• Estimates daily restaurant production needs.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Leads shift teams while personally preparing food items and executing requests based on required specifications.

• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

• Manages employee progressive discipline procedures.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Uses all available on the job training tools for employees.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

As Chef de Cuisine in Intercontinental Robertson Quay's culinary team, you will take the lead in shaping the culinary direction of one of Singapore's most vibrant Italian dining destinations. We are looking for an experienced and visionary culinary professional who can inspire the kitchen brigade, uphold the highest standards of food quality.

In this role, you will have full responsibility for overseeing all kitchen operations — from menu creation and cost management to daily execution and long-term development. You will mentor and train the team, foster a culture of consistency and creativity, and collaborate closely with the restaurant and hotel leadership to ensure seamless service. Your leadership, commercial acumen, and culinary expertise will be instrumental in driving innovation, maintaining excellence, and elevating the dining experience that Publico is renowned for.

Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position.

At InterContinental Hotels & Resorts, we believe in Inspiring Incredible - both within our teams and in every guest experience.  With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments.  Our success is driven by passionate individuals who understand hospitality inside and out.  We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences.  We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions.  And we stand out because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights.  If you believe in our values and want to be part of something truly special, we want you on our team

People

• Lead, inspire, and motivate the kitchen brigade to deliver exceptional culinary experiences in line with InterContinental standards and brand values.
• Oversee daily operations and mise en place, ensuring smooth workflow across all kitchen sections.
• Communicate effectively with the restaurant leadership team, addressing challenges, guest feedback, and operational updates in a timely manner.
• Foster strong working relationships across the kitchen and front-of-house teams, promoting collaboration and a positive work culture.
• Take ownership of training, coaching, and developing junior chefs, ensuring strong pipeline of talent and succession planning.
• Conduct regular team briefings, performance reviews, and learning sessions to build skills and engagement within the team.

Financial Returns

• Take full accountability for the department's financial performance, managing food costs, labour, and operational expenses to achieve budget targets.
• Ensure efficient use of ingredients, equipment, and resources while minimising waste and maximising profitability.
• Develop and monitor menus with a focus on cost control, seasonality, and guest demand.
• Analyse kitchen performance data and provide accurate forecasts and reports to management.

Guest Experience

• Lead the creation, preparation, and presentation of dishes that showcase authentic Italian flavours with a modern twist, ensuring consistency and excellence.
• Ensure all menus and displays are executed to brand and hotel standards, prepared in advance for service.
• Anticipate guest needs by tailoring dishes, accommodating dietary requirements, and inspiring the team to deliver personalized culinary experiences.
• Uphold InterContinental service values by setting the standard in professionalism, creativity, and guest engagement.

Responsible Business

• Ensure strict compliance with food safety, hygiene, Occupational Health and Safety, and brand standards across the kitchen.
• Take proactive measures to maintain a clean, safe, and organised kitchen environment at all times.
• Champion sustainability initiatives by driving waste reduction, energy conservation, and responsible sourcing practices.
• Maintain accountability for security, incident logging, and safety compliance within the department.
• Serve as a role model for responsible leadership, aligning team practices with IHG's Responsible Business commitments.

Accountability

The Chef De Cuisine is accountable for the overall performance and success of the kitchen operations. This role is responsible for menu innovation, food quality, and cost efficiency, while leading and developing a high-performing culinary team. By upholding InterContinental brand standards and driving a culture of creativity and excellence, the Chef De Cuisine ensures that the culinary team continues to deliver an exceptional and memorable dining experience.

What we need from You

• Completion of a Culinary Diploma or equivalent professional qualification; additional certifications in kitchen management or food safety are an advantage.
• Minimum 5–7 years of progressive culinary experience, including prior leadership as a Sous Chef or Chef de Cuisine in a high-volume or upscale dining environment.
• Proven ability to lead and inspire a kitchen brigade, with strong skills in training, mentoring, and building a high-performance team.
• Strong commercial acumen with experience in cost control, budgeting, and driving profitability through menu design and operational efficiency.
• Expertise in Italian cuisine with creativity, precision, and a passion for presenting authentic flavours with a modern twist is a plus point.
• Excellent organisational and time-management skills, with the ability to oversee multiple kitchen operations simultaneously.
• A calm and decisive leader who thrives under pressure in a fast-paced environment.
• Strong communication and interpersonal skills to collaborate effectively with colleagues across culinary, service, and management teams.
• Commitment to food safety, hygiene, and the highest culinary standards, aligned with InterContinental brand values.

How do I deliver this

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day.  It's what connects every colleague in all IHG hotels.

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

·    True Attitude: being caring, wanting to make positive difference, and building genuine connections with guest

·    True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay

·    True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs

·    True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner

There's so much more to the job than we can capture here.  It's simply about creating great experiences, doing the right thing and understanding people.

WHAT WE OFFER

We'll reward your hard work with a competitive salary and a comprehensive benefits package – including generous room and dining discounts, exceptional training opportunities and a strong support for your ongoing career development

Join us and you'll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics.  As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives.  You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve – visit to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Job Title: Chef de Cuisine

Job Summary:

We're seeking an experienced and creative Chef de Cuisine to lead our culinary team. The ideal candidate will have a passion for delivering exceptional dining experiences, strong leadership skills, and the ability to thrive in fast-paced environments. You'll be responsible for menu development, kitchen operations, staff training, and ensuring the highest standards of food quality and safety.

Key Responsibilities:

• Menu Development and Execution:

• Design and execute menus that align with our culinary vision and brand identity

• Ensure dishes are consistent in flavor, presentation, and quality

• Staff Leadership and Mentorship:

• Lead, mentor, and develop culinary staff, fostering a culture of creativity and collaboration

• Train staff to maintain safety standards and execute dishes to perfection

• Inventory and Cost Control:

• Oversee ingredient procurement, ensuring freshness while keeping costs under control

• Manage inventory to minimize waste and align with budget goals

• Kitchen Operations:

• Ensure compliance with health and safety regulations

• Maintain high standards of food quality and presentation

• Additional Responsibilities:

• Collaborate with management to develop seasonal menus and special event offerings

• Maintain relationships with local suppliers to source the best ingredients

Requirements:

• Experience: 5+ years in a leadership role within a high-volume kitchen environment in North Indian Tandoori Kitchen

• Skills:

• Excellent communication and leadership skills

• Strong problem-solving abilities and adaptability in fast-paced environments

• Passion for culinary arts and commitment to delivering exceptional dining experiences

• Proficiency in kitchen management software and inventory systems

Preferred Qualifications:

• Experience in fine dining or upscale restaurant concepts

• Knowledge of dietary restrictions and ability to accommodate various preferences

• Certification in food safety, such as ServSafe, is highly desirable

• Advanced training in specific cuisines or cooking techniques is a plus

• Well Experiance in North Indian Cuisines