686 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

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.

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

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 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

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

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.

We are looking for a Chef de cuisine who will lead and inspire our kitchen staff in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

Responsibilities:

· Ensuring that all food meets the highest quality standards and is served on time.

· Planning the menu and designing the plating presentation for each dish.

· Coordinating kitchen staff, and assisting them as required.

· Hiring and training staff to prepare and cook all the menu items.

· Stocktaking ingredients and equipment, and placing orders as needed.

· Enforcing best practices for safety and sanitation in the kitchen.

· Creating new recipes to regularly update the menu.

· Keeping track of new trends in the industry.

· Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

· In-depth knowledge of food principles and best practices.

· Passion for creating incredible food that delights and attracts customers.

· Excellent communication skills and leadership qualities.

· Ability to thrive in a high-pressure environment.

· Creative, innovative thinking.

· Exceptional standards for cleanliness, health, and safety.

· Experience managing inventories and stocktaking.

Seeking a talent for Yakitori 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/Yakitori cuisine