Head Chef

Responsibilities

• Oversee the day-to-day operations of the kitchen to ensure smooth and efficient service.
• Plan, develop, and enhance menu offerings based on business and customer needs.
• Monitor food costs, control inventory, and minimize wastage to maintain profitability.
• Ensure all dishes meet established quality, presentation, and consistency standards.
• Lead, train, coach, and mentor kitchen staff to foster a high-performing team.
• Enforce food safety, hygiene, and sanitation standards in compliance with regulations.
• Plan and manage kitchen staffing, work schedules, and manpower allocation to support operational requirements.

Requirements:

• Proven experience as a Head Chef or Executive Chef in a high-volume kitchen
• Strong knowledge of kitchen management, food costing, and menu planning
• Expertise in [specific cuisine, if applicable, e.g., Asian, Western, Fusion]
• Culinary certifications(e.g., WSQ, HACCP, Culinary Arts Diploma) are highly preferred
• Excellent leadership and team management skills
• Creativity and passion for delivering exceptional culinary experiences.
• Ability to work under pressure and manage multiple priorities effectively
• Prior experience in the hotel or hospitality industry is preferred.
• Willingness to work on weekends, and public holidays as required.

Working location:
Central

Workinghours:
44 hours per week

For more information or interested candidates,please reach out via WhatsApp to 96303439 or [email protected].

EA License No. : 22C0937
EA Personnel No. : R23118390 (Gwen Lim)