Head Chef

Job Description

• Lead and supervise the daily operations of the kitchen.
• Plan and develop menus, recipes, and seasonal food offerings.
• Ensure consistent food quality, presentation, and portion control.
• Manage food preparation and cooking according to company standards.
• Train, mentor, and supervise kitchen staff.
• Monitor inventory, food purchasing, and stock levels.
• Control food costs and minimize wastage.
• Ensure compliance with Singapore Food Agency (SFA) food safety and hygiene regulations.
• Maintain a clean, safe, and organized kitchen environment.
• Coordinate with management to improve operational efficiency and customer satisfaction.

Requirements

• Minimum 5 years of relevant experience as a Chef, including at least 2 years in a Head Chef or Sous Chef position.
• Strong leadership and people management skills.
• Excellent knowledge of Asian cuisine, food preparation, and kitchen operations.
• Experience in menu development and food cost control.
• Ability to work efficiently in a fast-paced environment.
• Good communication and organizational skills.
• Willing to work on weekends, public holidays, and rotating shifts.