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 li…