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 Sea's 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.