SHAHI RANG MAHAL PTE. LTD. Hiring! Full Time Chef De Cusine in Islandwide (Singapore), Earn up to SGD 6,500 - Ricebowl

Job Description

We are looking for a highly skilled and passionate Chef de Cuisine to lead our kitchen operations and deliver exceptional culinary experiences. The successful candidate will be responsible for menu development, kitchen management, food quality, cost control, and leading the culinary team to achieve operational excellence.

Key Responsibilities

• Lead and manage the daily operations of the kitchen, ensuring efficient workflow and high-quality food production.
• Design, develop, and continuously refine menus that align with the restaurant's concept and customer expectations.
• Ensure all dishes are prepared and presented consistently to the highest quality standards.
• Recruit, train, mentor, and supervise kitchen staff to maintain a high-performing culinary team.
• Oversee food preparation, portion control, and plating standards.
• Manage food costs, inventory, purchasing, and supplier relationships while minimizing waste.
• Ensure compliance with all food safety, hygiene, and sanitation regulations, including Singapore Food Agency (SFA) requirements.
• Develop and implement standard operating procedures to improve kitchen efficiency and consistency.
• Monitor kitchen budgets and achieve food cost and profitability targets.
• Collaborate with restaurant management on seasonal promotions, special events, and new menu launches.
• Maintain a safe, clean, and organized kitchen environment at all times.
• Stay updated on culinary trends and introduce innovative ideas to enhance the dining experience.

Requirements

• Diploma or professional qualification in Culinary Arts, Hospitality, or a related field is preferred.
• At least 8 years of relevant culinary experience, including a minimum of 3 years in a Chef de Cuisine or senior leadership role.
• Strong leadership and people management skills with the ability to motivate and develop kitchen teams.
• Proven experience in menu development, food costing, inventory management, and kitchen operations.
• Thorough knowledge of food safety, hygiene, and HACCP standards.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work under pressure in a fast-paced environment.
• Passion for culinary excellence, creativity, and continuous improvement.