Head Chef

Job Description

• Lead and supervise the kitchen team to ensure smooth daily kitchen operations.
• Plan, prepare, and cook dishes according to the restaurant’s menu and standards.
• Ensure consistent food quality, taste, portion, and presentation.
• Manage daily food preparation, cooking, plating, and kitchen workflow.
• Develop and improve recipes and menu items when required.
• Monitor food inventory, ingredient usage, and kitchen supplies.
• Coordinate with suppliers and assist with purchasing and ordering ingredients.
• Maintain high standards of food hygiene, cleanliness, and kitchen safety.
• Ensure compliance with Singapore food safety and hygiene requirements.
• Train and guide junior chefs and kitchen staff.
• Control food costs and minimize food wastage.
• Check the freshness and quality of ingredients before use.
• Coordinate with the service team to ensure orders are prepared accurately and on time.
• Handle kitchen-related issues and ensure efficient kitchen operations.
• Perform other duties as assigned by management.

Requirements

• Minimum 3 years of relevant experience as a Head Chef, Sous Chef, or senior chef.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Experience leading and supervising a kitchen team.
• Good knowledge of food hygiene and safety practices.
• Able to work efficiently in a fast-paced restaurant environment.
• Good communication and teamwork skills.
• Responsible, disciplined, and able to work independently.
• Experience in inventory management and food cost control is preferred.
• Relevant culinary qualifications or food hygiene certification will be an advantage.
• Experience in restaurant operations and menu planning is preferred.