Chef De Cuisune
Summary
Lead kitchen operations as Chef de Cuisine — overseeing food quality, designing menus and plating, managing daily kitchen activity, building supplier relationships, and keeping up with culinary trends. Role based in Singapore with full-spectrum responsibility for safety, sanitation, and menu innovation.
-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.
-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.
-managing daily activity in the kitchen, ensuring maintenance of food quality and standards of hygiene
-overseeing food preparation at the various kitchen stations to ensure standards are met
-building strong and positive relationships with suppliers and placing orders for food and other items
-troubleshooting supplier problems promptly
-ensuring the kitchen is safe at all times
-preparing food and assisting and supervising kitchen stations