Chef de Cuisine

**WE OFFER ATTRACTIVE BENEFITS SUCH AS**:

- Annual Wage Supplement
- Annual Increment
- Performance Bonus
- Ang Bao Payment
- Annual Leave
- Dental & Medical Benefits
- Staff Discount
- Training & Development
- Free Parking

**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.

**Job Types**: Full-time, Permanent

Pay: $6,000.00 - $8,000.00 per month

**Benefits**:

- Additional leave
- Employee discount
- Free parking
- Health insurance
- Professional development

**Education**:

- Bachelor's or equivalent (required)

**Experience**:

- Western: 5 years (required)
- Japanese: 5 years (required)

Work Location: In person