SOLO RISTORANTE PTE. LTD. Hiring! Full Time Chef De Cuisine in Central Region (Singapore), Earn up to SGD 6,000 - Ricebowl

Job Description

We are looking for an experienced Chef de Cuisine to lead and manage our kitchen operations. The successful candidate will be responsible for maintaining high culinary standards, managing the kitchen team, ensuring consistency in food quality and presentation, and overseeing the efficient day-to-day operation of the kitchen.

Key Responsibilities

• Lead and manage the overall daily kitchen operations.
• Supervise, train and guide Sous Chef, Head Chef and other kitchen staff.
• Plan, develop and execute menus in line with the restaurant's concept and standards.
• Ensure consistency in food quality, taste, portioning and presentation.
• Maintain standard recipes, preparation methods and plating standards.
• Monitor food costs, inventory, stock levels, wastage and portion control.
• Manage ordering of ingredients and coordinate with suppliers.
• Ensure proper storage, handling and freshness of all ingredients.
• Maintain high standards of food hygiene, sanitation and workplace safety.
• Ensure compliance with applicable food safety and hygiene requirements.
• Plan kitchen manpower requirements, work schedules and allocation of duties.
• Coordinate with the restaurant and front-of-house teams to ensure smooth daily service.
• Manage kitchen operations during busy service periods and resolve operational issues.
• Develop new dishes and seasonal menu offerings where required.
• Ensure kitchen equipment is properly maintained and operational.

Requirements

• Relevant culinary qualification or professional culinary training preferred.
• Proven experience as a Chef de Cuisine, Sous Chef or similar senior culinary position.
• Strong culinary and kitchen management experience.
• Good knowledge of food safety, hygiene and kitchen operational standards.
• Strong leadership and team management skills.
• Experience in menu planning, food costing, inventory management and cost control.
• Able to work effectively in a fast-paced restaurant environment.
• Good communication, organisational and problem-solving skills.
• Willing to work shifts, weekends and public holidays according to operational requirements.