Chef De Cuisine

As Chef de Cuisine in Intercontinental Robertson Quay’s culinary team, you will take the lead in shaping the culinary direction of one of Singapore’s most vibrant Italian dining destinations. We are looking for an experienced and visionary culinary professional who can inspire the kitchen brigade, uphold the highest standards of food quality.

 In this role, you will have full responsibility for overseeing all kitchen operations — from menu creation and cost management to daily execution and long-term development. You will mentor and train the team, foster a culture of consistency and creativity, and collaborate closely with the restaurant and hotel leadership to ensure seamless service. Your leadership, commercial acumen, and culinary expertise will be instrumental in driving innovation, maintaining excellence, and elevating the dining experience that Publico is renowned for.

Your Day to Day

People

• Lead, inspire, and motivate the kitchen brigade to deliver exceptional culinary experiences in line with InterContinental standards and brand values.
• Oversee daily operations and mise en place, ensuring smooth workflow across all kitchen sections.
• Communicate effectively with the restaurant leadership team, addressing challenges, guest feedback, and operational updates in a timely manner.
• Foster strong working relationships across the kitchen and front-of-house teams, promoting collaboration and a positive work culture.
• Take ownership of training, coaching, and developing junior chefs, ensuring strong pipeline of talent and succession planning.
• Conduct regular team briefings, performance reviews, and learning sessions to build skills and engagement within the team.

Financial Returns

• Take full accountability for the department’s financial performance, managing food costs, labour, and operational expenses to achieve budget targets.
• Ensure efficient use of ingredients, equipment, and resources while minimising waste and maximising profitability.
• Develop and monitor menus with a focus on cost control, seasonality, and guest demand.
• Analyse kitchen performance data and provide accurate forecasts and reports to management.

Guest Experience

• Lead the creation, preparation, and presentation of dishes that showcase authentic Italian flavours with a modern twist, ensuring consistency and excellence.
• Ensure all menus and displays are executed to brand and hotel standards, prepared in advance for service.
• Anticipate guest needs by tailoring dishes, accommodating dietary requirements, and inspiring the team to deliver personalized culinary experiences.
• Uphold InterContinental service values by setting the standard in professionalism, creativity, and guest engagement.

Responsible Business

• Ensure strict compliance with food safety, hygiene, Occupational Health and Safety, and brand standards across the kitchen.
• Take proactive measures to maintain a clean, safe, and organised kitchen environment at all times.
• Champion sustainability initiatives by driving waste reduction, energy conservation, and responsible sourcing practices.
• Maintain accountability for security, incident logging, and safety compliance within the department.
• Serve as a role model for responsible leadership, aligning team practices with IHG’s Responsible Business commitments.

Accountability

The Chef De Cuisine is accountable for the overall performance and success of the kitchen operations. This role is responsible for menu innovation, food quality, and cost efficiency, while leading and developing a high-performing culinary team. By upholding InterContinental brand standards and driving a culture of creativity and excellence, the Chef De Cuisine ensures that the culinary team continues to deliver an exceptional and memorable dining experience.

What we need from You

• Completion of a Culinary Diploma or equivalent professional qualification; additional certifications in kitchen management or food safety are an advantage.
• Minimum 5–7 years of progressive culinary experience, including prior leadership as a Sous Chef or Chef de Cuisine in a high-volume or upscale dining environment.
• Proven ability to lead and inspire a kitchen brigade, with strong skills in training, mentoring, and building a high-performance team.
• Strong commercial acumen with experience in cost control, budgeting, and driving profitability through menu design and operational efficiency.
• Expertise in Italian cuisine with creativity, precision, and a passion for presenting authentic flavours with a modern twist is a plus point.
• Excellent organisational and time-management skills, with the ability to oversee multiple kitchen operations simultaneously.
• A calm and decisive leader who thrives under pressure in a fast-paced environment.
• Strong communication and interpersonal skills to collaborate effectively with colleagues across culinary, service, and management teams.
• Commitment to food safety, hygiene, and the highest culinary standards, aligned with InterContinental brand values.