Chef De Cuisine

3 weeks ago

Singapore Chinese Swimming Club Full time
Roles & Responsibilities

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.
Tell employers what skills you have

Menu Development
Ingredients
Quality Control
Food Safety
Restaurants
Cooking
Fermentation
Inventory
Sanitation
Inventory Management
Team Management
HACCP
Pricing
Japanese

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