Chef De Cuisine (Singaporean Cuisine) Raffles the Red Sea

The Chef de Cuisine Singaporean Cuisine will be the culinary leader responsible for establishing and overseeing the vision development and daily operation of Raffles the Red Seas signature Singaporean dining concept. This pivotal role requires a masterful blend of traditional expertise in Singaporean hawker and fine dining cuisine with the ability to execute an ultra-luxury culinary experience consistent with the Raffles brand.

Reporting to the Cluster Executive Chef the Chef De Cuisine will be responsible for creating an authentic innovative and memorable culinary journey for our discerning international guests.

Key Roles & Responsibilities

• Culinary Vision & Execution:

  • Lead the design development and execution of a world-class menu that celebrates the rich diverse flavours and heritage of authentic Singaporean cuisine from Straits Chinese/Peranakan to contemporary interpretations of Hainanese Malay and Indian-Singaporean dishes.

  • Ensure absolute consistency in food quality flavour profiling presentation and portioning across all service periods (à la carte tasting menus special events).

  • Drive innovation in menu creation while adhering to brand standards and the expectations of an ultra-luxury resort environment.

• Operational Leadership:

  • Oversee all aspects of the kitchen operation including daily production mis en place hot and cold sections and the pass.

  • Manage and control food cost labour cost inventory and wastage in line with budgetary targets and resort profitability goals.

  • Collaborate with Procurement to source the highest quality local and imported ingredients ensuring authenticity and sustainability where possible.

  • Develop and implement Standard Operating Procedures (SOPs) for all culinary processes.

• Team Management & Development:

  • Lead mentor train and inspire a high-performing and multicultural culinary team fostering a culture of excellence discipline and creativity.

  • Conduct regular performance evaluations coaching and development sessions.

  • Manage colleague scheduling vacation planning and adherence to company policies.

• Hygiene Safety & Compliance:

  • Maintain the highest levels of hygiene sanitation and food safety standards (HACCP/NEA compliant) throughout the kitchen.

  • Conduct daily inspections and ensure all documentation (temperature logs cleaning schedules) is accurate and audit-ready.

• Guest Experience & Collaboration:

  • Engage with guests personally during service to gather feedback and enhance the dining experience acting as a culinary ambassador for the concept.

  • Partner closely with the Front of House team to ensure seamless service delivery and comprehensive menu knowledge.

  • Support marketing and PR initiatives by participating in media tastings culinary events and brand storytelling.

• Pre-Opening Phase (Essential):

  • Actively participate in the final stages of the pre-opening including kitchen design finalization equipment commissioning recruitment vendor setup recipe validation and departmental training.

Qualifications :

• Experience: Minimum of 8 years of progressive culinary experience with at least 3 years in a Chef De Cuisine or Senior Sous Chef role managing a dedicated Singaporean or Asian fine dining restaurant within a luxury hotel or established independent restaurant.

• Culinary Expertise: Demonstrated mastery of authentic and contemporary Singaporean cuisine.

• Education: Culinary degree or equivalent professional certification required.

• Skills:

  • Proven experience in a pre-opening environment is a must.

  • Strong financial acumen and demonstrated ability to manage food cost and labour budgets effectively.

  • Expert knowledge of HACCP food safety and sanitation standards.

  • Exceptional leadership communication (verbal and written in English) and interpersonal skills with the ability to inspire a multicultural team.

  • Creative resourceful and results-driven with an impeccable eye for detail.

  • A proactive and anticipatory approach aligning with ultra-luxury guest expectations.

Additional Information :

• Understanding of Ultra-Luxury guest expectations and brand alignment.
• experience in project coordination scheduling and document control during pre-Opening stages.
• Experience in pre-opening is a must.
• A proactive anticipatory approach with a strong sense of ownership and accountability.
• Impeccable grooming and personal presentation aligned with Luxury standards.

Remote Work :

No

Employment Type :

Full-time