HEAD CHEF

We are seeking an experienced, creative, and highly motivated Head Chef to lead our kitchen operations. You will oversee the daily back-of-house activities, manage kitchen staff, ensure outstanding food quality, and maintain strict hygiene and safety standards. The ideal candidate will have strong leadership skills and a proven track record in culinary management.

Core Responsibilities

• Kitchen Leadership: Direct, control, and coordinate all food preparation and culinary activities across the department.
• Menu Engineering: Design, plan, and execute innovative menus, including seasonal specials, while managing food and labor costs.
• Quality Assurance: Ensure all dishes are prepared, cooked, and presented in accordance with company recipes and strict quality benchmarks.
• Staff Management: Supervise, schedule, train, and mentor sous chefs, station chefs, and junior kitchen staff.
• Inventory Control: Monitor stock levels, order equipment or ingredients based on shortages, and manage supplier relationships.
• Compliance: Enforce strict health, safety, and sanitation protocols in compliance with Singapore Food Agency (SFA) regulations.

Requirements & Qualifications

• Experience: Minimum of 3–5 years of experience in a senior kitchen leadership role (e.g., Head Chef or Executive Sous Chef).
• Education: A degree or diploma in Culinary Arts, Hospitality Management, or a related field (strongly preferred to fulfill E-Pass evaluation criteria).
• Skills: Outstanding communication, organizational skills, and the ability to perform under pressure in a fast-paced environment.

Benefits

• Performance-based incentives and bonuses
• Medical and dental insurance coverage
• Duty meals provided
• Annual leave and public holiday off-in-lieu allowances