88 Chef De Cuisine jobs in Singapore

Responsibilities

Seeking a talent for Korean concept

• Plan and execute concept launch with the management team and external vendors
• Work harmoniously, effectively and efficiently with internal stakeholders for the collective good
• Align with Group's 4 core values and transmit to the team
• Custodian of the business' financials with profitability growth the key objective
• Develop high quality, optimally priced menus for the relevant target audience
• Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.
• Recruit, drive, nurture and retain positive culinary members for career growth
• Delegation, monitoring and ensuring team's effective and efficient undertaking of responsibilities
• Maintain safe working environment inline with the relevant authorities' standards

Qualifications

• Business and team oriented, driven professional
• 8 years or more of experience with Korean cuisine

Shangri-La Rasa Sentosa, Singapore

We are looking for a Chef de Cuisine (Italian Cuisines) to join our team

As the Chef de Cuisine, we rely on you to:

• Maintain a high standard of all food preparation, service, and hygiene in the Italian Restaurant
• Be responsible for the food production and general supervision of the Culinary team
• Maximize profitability for the outlet
• Lead the culinary production team
• Support the Executive Chef on daily operations

We are looking for someone who:

• Experience in Specialised Italian Cuisines in a restaurant environment
• International exposure in Italian Cuisines is required as our resort is a domestic and international destination
• Experience in menu creation on the specialised Italian Cuisines
• Strong guest communication and engagement skills
• Willing to work shift and in an outdoor environment

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now

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.

What you will be doing:

1. Culinary Leadership & Menu Development:

• Design and execute a creative fusion menu that harmonizes Western and Japanese flavours, techniques, and presentation.
• Continuously innovate dishes while maintaining authenticity and balance between the two cuisines.
• Ensure all dishes meet high standards of taste, quality, and visual appeal.
• Stay updated on culinary trends and incorporate new ideas into the menu.

2. Kitchen Operations & Quality Control:

• Oversee daily kitchen operations, ensuring smooth and efficient service.
• Maintain consistency in food preparation, presentation, and portioning.
• Monitor food costs, waste, and inventory to maximize profitability.
• Ensure compliance with health, safety, and sanitation regulations (HACCP, local food safety codes).

3. Team Management & Training:

• Lead, mentor, and motivate kitchen staff, fostering a positive and professional work environment.
• Conduct training sessions on fusion techniques, plating, and kitchen best practices.
• Schedule staff shifts and manage labour costs effectively.
• Resolve conflicts and maintain high team morale.

4. Vendor & Inventory Management:

• Source high-quality ingredients, including specialty Japanese and Western products.
• Build relationships with suppliers to ensure the best pricing and quality.
• Manage inventory levels, minimizing waste while ensuring ingredient freshness.

What We Are Looking For:

• Minimum 5+ years of experience in mid to high-end restaurants, with a strong background in both Western & Japanese or Fusion Restaurant
• Proven experience in fusion cuisine and creative menu development.
• Previous experience as a Sous Chef or Chef de Cuisine in a fine-dining or upscale fusion restaurant.
• Strong leadership skills with the ability to train and inspire a team.
• Mastery of knife skills, butchery, sauces, and plating techniques.
• Knowledge of Japanese ingredients (dashi, miso, yuzu, sake, etc.) and Western culinary techniques (sous-vide, fermentation, etc.).
• Creative, detail-oriented, and passionate about culinary innovation.
• Ability to work under pressure in a fast-paced kitchen.
• Excellent communication and organizational skills.
• Culinary degree or equivalent certification.
• Experience working in Michelin-starred or award-winning restaurants.
• Knowledge of sustainable and seasonal cooking practices.

Seeking a talent for Kaiseki concept

• Plan and execute concept launch with the management team and external vendors
• Work harmoniously, effectively and efficiently with internal stakeholders for the collective good
• Align with Group's 4 core values and transmit to the team
• Custodian of the business' financials with profitability growth the key objective
• Develop high quality, optimally priced menus for the relevant target audience
• Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides
• Recruit, drive, nurture and retain positive culinary members for career growth
• Delegation, monitoring and ensuring team's effective and efficient undertaking of responsibilities
• Maintain safe working environment inline with the relevant authorities' standards

Qualifications

• Business and team oriented, driven professional
• 8 years or more of experience with Japanese/Kaiseki cuisine

Seeking a talent for French concept

- Plan and execute concept launch with the management team and external vendors

- Work harmoniously, effectively and efficiently with internal stakeholders for the collective good

- Align with Group's 4 core values and transmit to the team

- Custodian of the business' financials with profitability growth the key objective

- Develop high quality, optimally priced menus for the relevant target audience

- Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.

- Recruit, drive, nurture and retain positive culinary members for career growth

- Delegation, monitoring and ensuring team's effective and efficient undertaking of responsibilities

- Maintain safe working environment inline with the relevant authorities' standards

Qualifications

- Business and team oriented, driven professional

- 8 years or more of experience with French cuisine

We are seeking a professional Chef de Cuisine to join our team. A chef de cuisine serves as a culinary supervisor and is in charge of several kitchens, each specializing in a specific type of food.

Responsibilities:

· Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in

assigned uniforms and serving safe food.

· Oversee daily production from each kitchen department to ensure proper presentation and

· preparation to event guidelines.

· Conduct regular department walk-throughs and random food tastings.

· Establish proper portion sizes and controls to ensure proper amounts are being prepared for

events.

· Oversee the creation of standard operating photos, recipes and descriptions for all cooks.

· Oversee the integrity of the kitchen.

· Oversee the culinary aspects of tastings, making appearances as necessary.

· Cook in kitchen as needed, taste products that are produced to ensure quality and consistency.

·

Qualifications:

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

· Knowledge of various kinds of cuisines would be an added advantage.

· Demonstrated ability to lead people and get results through others.

· Ability to effectively solve problems and make decisions in a fast paced, high pressure

environment.

 Design and update menus based on seasonal ingredients and customer preferences

• Oversee daily kitchen operations and ensure efficient workflow
• Supervise, train, and mentor kitchen staff
• Maintain high standards of food quality, presentation, and hygiene
• Monitor inventory levels and order supplies as needed
• Control food costs and minimize waste
• Ensure compliance with health and safety regulations
• Collaborate with management on menu development and special events
• Address customer feedback and resolve any kitchen-related issues
• Implement and enforce kitchen policies and procedures
• Proven experience as a Head Chef or similar role
• Culinary degree or equivalent professional training
• Strong leadership and team management skills
• Excellent knowledge of food preparation and kitchen operations
• Creativity and passion for culinary arts
• Ability to work under pressure and meet deadlines
• Strong organizational and multitasking abilities
• Excellent communication and interpersonal skills
• Knowledge of health and safety regulations
• Flexibility to work evenings, weekends, and holidays

Tanjong Beach Club is a surfside restaurant, bar and club, all in one; on Singapore's best strip of sand. With panoramic views of the sea, Tanjong Beach Club is an urban getaway serving fresh coastal cuisine and artisanal cocktails, over sprawling poolside daybeds and indoor dining spaces.

Tanjong Beach Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a "Great Place To Work" (2022 - 2024) and one of AON's Best Employers. Wherever you are on the team, whatever your definition of success, we'll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up your workstation with all the needed ingredients and cooking equipment, including preparation and maintenance of the wood fire cooking area
• Ensuring great presentation by dressing dishes before they are served
• Utilizing wood fire cooking techniques to bring out exceptional flavors and textures in selected dishes
• Keeping a sanitized and orderly environment in the kitchen, especially around the wood fire station to maintain safety
• Ensuring all food and other items are stored properly
• Checking quality of ingredients and ensuring they meet the standards required for wood fire preparation
• Monitoring stock and placing orders when there are shortages, including wood fuel and ingredients specific to the wood fire menu
• Enforcing strict health and hygiene standards and troubleshooting any problems that may arise
• Being a role model to junior team members and providing them direction to lead their stations, including training on wood fire cooking methods

What to expect:

• 5 day work week
• Transport from Harbourfront MRT
• Join a dynamic, young and fun loving service team
• Amazing daily views of Singapore's most idyllic stretch of beach
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual's key milestones, as well as one month sabbaticals for long-service individuals.