CHEF DE CUISINE

Company Overview

Bruno’s Restaurant, founded by Chef Bruno over 10 years ago in Singapore, offers authentic Italian cuisine with French influences. With three outlets, it values quality food and customer loyalty, continuously innovating to enhance dining experiences.

Job Summary

This role requires a culinary professional with supervisory experience to uphold high kitchen standards and lead teams effectively in a dynamic restaurant environment.

Responsibilities

• Supervise and lead kitchen staff to ensure efficient food preparation and service quality
• Document and manage the performance and schedules of at least 2 full-time personnel
• Apply knowledge of nutrition to develop balanced menu options and maintain food quality
• Implement food safety and sanitation protocols to comply with health regulations
• Utilize supervisory management skills to coordinate kitchen operations and resolve staff issues
• Maintain compliance with mandatory culinary education and training requirements

Required competencies and certifications

• Minimum 3 years of work experience as a Sous Chef or higher, including supervision of at least 2 full-time personnel within the past 10 years
• High School Diploma or GED plus 100 Continuing Education Hours (CEHs), or an Associate's Degree in Culinary Arts or ACFEF Apprenticeship (waives CEH requirement)
• Completion of 30-hour courses in Nutrition, Food Safety & Sanitation (e.g., ServSafe), and Supervisory Management