Chef De Cuisine

An oasis immersed in well-being and nature, Raffles Sentosa Singapore is the first all-villa property in Singapore. Located on a clifftop, the new resort on Sentosa Island features 62 contemporary private pool villas surrounded by tropical gardens and views over the South China Sea.

Ranging from 230 square metres in size, each villa is a sanctuary for extended stays. As part of Raffles’ legendary welcome, guests will experience signature markers enlivened by the famous Raffles Butlers and a sustainably created Sentosa Sling. There will be five dining establishments, a spa offering next-generation wellness and a grand ballroom.

JOB SUMMARY

Reporting to the Cluster Director of Culinary and the Executive Sous Chef, the Chef de Cuisine is responsible is for overseeing the culinary operation, hygiene and food safety standards and to maintain high standards of quality of food offering in Empire Grill. This role also demands mastery of traditional and contemporary Italian techniques, a deep understanding of regional flavour profiles, and a commitment to delivering exceptional guest experiences through culinary artistry.

What you will be DOING:

Culinary Vision & Execution

• Define and execute a culinary identity that blends all-day accessibility with fine dining sophistication.
• Develop seasonal menus, tasting journeys, and signature dishes for the outlet.
• Ensure consistency in flavour, presentation, and portioning across all meal periods and service styles.
• Support budgeting, forecasting, and strategic planning for the outlet’s culinary evolution.
• Participate in marketing initiatives, media tastings, and brand storytelling through culinary innovation.

Food Cost Control & Inventory Management

• Monitor daily food preparation and portion control to optimise yield and reduce waste.
• Maintain accurate inventory records, conduct regular stock audits, and ensure FIFO rotation.
• Collaborate with purchasing to source premium ingredients while maintaining cost efficiency.
• Analyse dish-level costing and contribute to menu engineering strategies to enhance profitability.

Hygiene & Safety Compliance

• Enforce strict hygiene standards in accordance with NEA and HACCP guidelines.
• Conduct daily inspections of food storage, prep areas, and equipment to ensure cleanliness and compliance.
• Lead regular hygiene briefings and ensure all kitchen staff adhere to sanitation protocols.
• Maintain documentation for temperature logs, cleaning schedules, and pest control reports.

Service Oversight & Guest Experience

• Personally oversee the hot pass during peak service periods to ensure timing, presentation, and quality.
• Partner with restaurant service leadership to align kitchen output with service pacing and guest personalisation.
• Respond to guest feedback with agility and professionalism, using insights to refine offerings.

Documentation & Compliance

• Maintain and review kitchen logbooks, hygiene checklists, and operational SOPs.
• Ensure all brand/operating standards and/or LQA are observed and targets achieved.
• Ensure all regulatory documentation is up to date and audit-ready.

Team Leadership & Training

• Recruit, train, and mentor a high-performing culinary team with a focus on technique, discipline, and creativity.
• Implement structured training programs on fine dining standards, plating aesthetics, and equipment usage.
• Foster a culture of accountability, continuous improvement, and pride in craftsmanship.
• Follow all workplace safety and security policies and procedures. Report accidents, injuries and incidents to security / talent & culture team immediately.
• Participate & contribute actively in all Corporate Social Responsibility and Sustainability initiatives organised by the Hotel.
• Perform any other duties and responsibilities that may be assigned.

• Minimum 8 years of relevant culinary experience in a managerial appointment
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Your experience and skills include:

• Strong business acumen, critical thinking and strategic decision-making skills
• Strong human relations and influencing skills
• Strong communications (verbal and written), planning and coordination skills
• Ability to work independently and take initiative
• Strong time management skills
• Creative and resourceful
• Strong culinary knowledge and skills in Italian Cuisine
• Flexible with working days and hours including weekends and public holidays