CHEF DE CUISINE - SPECIALIZING IN SINGAPOREAN/CHINESE/MALAYSIAN CUISINE

Act as the culinary leader responsible for overseeing all aspects of kitchen operations related to these cuisines. Leads a team of talented chefs and kitchen staff in creating exceptional dining experiences that showcase the rich flavors, diverse influences, and cultural heritage of Singaporean, Chinese, and Malaysian cuisines while maintaining the hotel's reputation for culinary excellence.

Primary Responsibilities:

• Lead and manage the culinary team, including sous chefs, line cooks, and kitchen assistants, providing guidance, training, and support to ensure a high standard of excellence in Singaporean, Chinese, and Malaysian culinary techniques, flavors, and presentation.
• Collaborate with the Executive Chef and F&B management team to develop innovative menus, culinary concepts, and seasonal offerings that highlight the authenticity and diversity of Singaporean, Chinese, and Malaysian cuisines, incorporating traditional and contemporary elements.
• Oversee the procurement of authentic ingredients, spices, and specialty products from Singapore, China, and Malaysia, ensuring freshness, quality, and authenticity in all culinary preparations.
• Ensure proper execution of Singaporean, Chinese, and Malaysian cooking techniques, such as wok frying, stir-frying, and steaming, while adhering to recipes, standards, and quality specifications.
• Lead by example in upholding the hotel's values and standards of professionalism, integrity, and guest satisfaction, fostering a positive and collaborative work environment.
• Monitor inventory levels of ingredients and supplies, assisting in ordering and purchasing to maintain adequate stock levels while minimizing costs and waste.
• Conduct regular menu tastings and evaluations to maintain authenticity and quality in flavor, texture, and presentation of Singaporean, Chinese, and Malaysian dishes.
• Collaborate with other hotel departments, including food and beverage, events, and banquets, to ensure seamless coordination and execution of themed culinary services for guests.
• Mentor and develop culinary team members in Singaporean, Chinese, and Malaysian culinary techniques, providing coaching, feedback, and opportunities for growth and advancement.
• Stay updated on culinary trends, regional cuisines, and traditional recipes from Singapore, China, and Malaysia, incorporating innovative ideas and creative twists into menu development and production processes.