Chef de cuisine

A high-volume, premium French dining establishment celebrated for its vibrant atmosphere and exceptional culinary execution. We are looking for an energetic, highly organised Chef de Cuisine to run daily kitchen operations, lead our line cooks and hold consistency under the guidance of our Executive Chef.

Key responsibilities

Daily operations

• Oversee execution of the menu — every dish to standard for flavour, temperature and presentation.

Kitchen supervision

• Direct, schedule and supervise kitchen staff through prep and service.

Quality & inventory

• Monitor freshness, manage stock rotation, minimise waste and order daily from local suppliers.

Staff training

• Regular training on technique, plating style and food-safety protocol.

Hygiene compliance

• Immaculate cleanliness in every section, strictly enforcing HACCP and safety guidelines.

The profile

• 2–3 years as Chef de Cuisine or strong Sous Chef in a busy, high-end restaurant or beach club.
• Advanced technical skills, modern cooking trends and flavour pairing.
• Strong leadership and clear communication through peak rush.
• Proficient English with management and front-of-house.
• Hands-on — willing to work the pass alongside the line.

What we offer

• Competitive salary, based on experience.
• Share of service charge and performance bonuses.
• BPJS healthcare and duty meals.
• Clear career-growth opportunities.