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 the 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.

Must Have

• Lead the design, development, and execution of a world-class menu celebrating Singaporean cuisine.
• Ensure absolute consistency in food quality, flavour profiling, presentation, and portioning.
• Oversee all aspects of the kitchen operation, including daily production and mis en place.
• Manage and control food cost, labour cost, inventory, and wastage in line with budgetary targets.
• Collaborate with Procurement to source the highest quality local and imported ingredients.
• Develop and implement Standard Operating Procedures (SOPs) for all culinary processes.
• Lead, mentor, train, and inspire a high-performing and multicultural culinary team.
• Maintain the highest levels of hygiene, sanitation, and food safety standards (HACCP/NEA compliant).
• Minimum 8 years of progressive culinary experience.
• At least 3 years in a Chef De Cuisine or Senior Sous Chef role managing a dedicated Singaporean or Asian fine dining restaurant.
• Culinary degree or equivalent professional certification required.
• 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.

Good to Have

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

Company Description

Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Raffles association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.

Job Description

The Chef de Cuisine, Singaporean Cuisine, will be the culinary leader responsible for establishing and overseeing the vision, development, and daily operation of the 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.