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Chef De Cuisine (Asian)

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SOFITEL

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Location:
Singapore , Singapore

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Category:
Hospitality and Tourism

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Contract Type:
Employment contract

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Salary:

Not provided
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Job Description:

We are in the luxury hotel business in central Singapore; offering business and leisure travelers contemporary rooms and suites filled with opulent amenities and elegant furnishings, alongside first-rate facilities, exquisite French and local cuisines in our all-day dining restaurant, bar and a huge convention space with meeting rooms and 2 ballrooms to cater to corporate, meeting guests as well as leisure function events including weddings & dinner & dances. We represent the renowned French living and Sofitel hospitality in Singapore.

Job Responsibility:

  • Responsible for creating menus, designing corresponding recipes and overseeing the preparation of those recipes
  • Manage all kitchen ambassadors, including chefs, cooks and stewarding
  • Track the kitchen's inventory, place orders, monitor equipment maintenance and condition and ensure that a kitchen operates alongside state and federal health and safety codes
  • Responsible for the follow up of the consistent implementation of standard food preparation and presentation established for the outlets and banquet
  • Responsible for tasting and modifying recipes for the menu
  • Responsible for tasting batches of food as they are prepared to ensure their quality
  • Conduct immediate inspection and corrective action should there be any complaints on food quality or presentation in the outlet or banquets and reports incident to the Executive Chef
  • Accomplish requisition for food and operating supplies for his/ her section & department
  • Attend daily meetings with Director of Culinary and ensure that relevant information is relayed on to department teams
  • Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen
  • Responsible for creating new innovative dishes
  • Hands on supervision of the restaurant
  • Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine
  • Ensure food standards, preparation, presentation and cooking techniques are maintained at a quality
  • Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way
  • Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen team to meet Health & Safety regulations and food preparation guidelines
  • Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven
  • Work closely with the Food and Beverage Department / Supervisors and the Sales and Conference team to meet food and beverage operational objectives
  • Co-ordination of the stewarding team to meet the kitchen's requirements
  • Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
  • Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.

Requirements:

  • Previous experience at a Senior Chef level, minimum two years in a fine dining & a la carte commercial kitchen environment, preferably 5 star luxury market
  • Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.

Additional Information:

Job Posted:
May 04, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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