Head Chef

The French Chamber of Commerce in Singapore is recruiting a Head Chef for a leading food service operation.

This role offers the opportunity to lead back-of-house operations in a large-scale catering environment, overseeing daily food production, menu planning, cost control, and kitchen team management. The successful candidate will ensure high standards of food quality, hygiene, and operational excellence while delivering a consistent and high-quality dining experience.

Key Responsibilities :

• Oversee the overall daily food production and back-of-house operations.
• Plan menus, manage food costs, and support operational administration.
• Lead manpower planning and ensure effective team communication across all levels.
• Ensure high-quality, nutritious meals are consistently delivered to customers.
• Develop and implement rotating monthly menus and support special food promotions in collaboration with the site management team.
• Manage customer feedback and continuously improve service quality through effective communication and service management.
• Coordinate food preparation for events and functions in collaboration with the F&B coordination team.
• Ensure all services comply with internal standards related to quality, hygiene, and operational procedures.
• Support visits and initiatives from corporate functions such as Purchasing, HR, Finance, Business Development, and Quality departments.
• Prepare and submit regular operational, financial, and administrative reports to the site management team.
• Handle HR-related documentation related to kitchen operations (staffing, leave, timesheets, manpower costs, etc.).
• Participate in regular service meetings aimed at improving operational performance and customer satisfaction.
• Manage staff scheduling, training, and development to ensure high team performance.
• Ensure safe use and maintenance of kitchen and cleaning equipment, reporting any issues to management.
• Maintain and continuously improve hygiene and safety standards across both front-of-house and back-of-house operations.
• Perform any additional duties assigned by the client or site management.

Requirements

- Minimum 5 to 8 years of experience in a similar role within food service, hospitality, or large-scale catering operations.

- Strong communication skills, both verbal and written.

- Excellent organizational and planning abilities, with the capacity to prioritize tasks and manage workflow efficiently.

- Strong people management skills, with the ability to lead teams and interact with stakeholders at all levels.

- Good conceptual and operational understanding, ensuring day-to-day activities align with broader operational objectives.

- Customer-oriented mindset with the ability to deliver service with professionalism and confidence.

- Ability to communicate in French would be beneficial due to the working environment and interactions with French-speaking stakeholders.