Chef De Cuisine

Key Responsibilities

Culinary & Menu Management

• Plan, develop, and execute menus featuring international and local cuisine in line with the restaurant’s concept and brand
• Ensure consistent food quality, presentation, and portion control across all dishes
• Introduce seasonal menus, promotions, and special event offerings
• Monitor food trends and guest feedback to continuously enhance menu appeal
• Incorporate food safety considerations, including HACCP principles, into menu design and preparation processes

Kitchen Operations

• Oversee daily kitchen operations to ensure smooth, efficient service
• Establish and enforce standard recipes, cooking methods, and plating standards
• Coordinate with service and bar teams to ensure timely food service
• Manage kitchen workflow, preparation schedules, and staffing levels
• Implement HACCP-based procedures across all kitchen processes to ensure food safety and risk control

Cost Control & Inventory

• Control food cost through effective purchasing, portion control, and waste management
• Plan and manage food purchasing, receiving, storage, and stock rotation
• Ensure all receiving, storage, and handling procedures comply with HACCP standards (e.g., temperature control, cross-contamination prevention)
• Conduct regular inventory checks and maintain accurate records
• Work within approved budgets and achieve targeted food cost percentages

Team Leadership & Development

• Lead, train, and supervise kitchen staff to maintain high performance and morale
• Train staff on HACCP principles, critical control points, and safe food handling practices
• Prepare duty rosters and manage manpower efficiently
• Conduct performance evaluations and identify training needs
• Enforce discipline, professionalism, and teamwork within the kitchen

Hygiene, Safety & Compliance

• Ensure strict compliance with NEA food hygiene, workplace safety, and fire safety regulations
• Develop, implement, and maintain a HACCP food safety management system
• Maintain proper documentation and records in line with HACCP requirements
• Identify critical control points (CCPs), establish monitoring procedures, and ensure corrective actions are followed
• Ensure proper food handling, storage, and sanitation practices
• Prepare for and manage audits, inspections, and internal quality checks

Administrative & Coordination

• Prepare reports on food cost, kitchen performance, and operational matters
• Maintain HACCP documentation, logs, and compliance records for audits and inspections
• Collaborate with management on budgeting, forecasting, and strategic planning
• Support catering, banquets, events, and special functions when required
• Liaise with suppliers and vendors to ensure quality, safety, and cost efficiency in line with HACCP standards

Job Requirements

• Relevant degree or diploma in Culinary or Hospitality Management.
• Minimum 2 years of professional Western kitchen experience as a Sous Chef or 3-5 years’ experience as a Junior Sous Chef with supervisory responsibilities.
• Strong culinary foundation with solid understanding of food safety, hygiene, costing, and kitchen management.
• Experienced in training, motivating, and mentoring junior team members.
• Proficient in basic MS Office applications.
• Able to work on shifts, weekends and public holidays.
• Fluent in English and Chinese.