Head Chef

VAULT PERSONNEL PTE. LTD.; Penarth; On-site; GBP 49,947 - 58,272; Full time

Job summary

VAULT PERSONNEL PTE. LTD. is seeking a Head Chef to manage all food preparation and kitchen operations, with a focus on Japanese Fusion cuisine and premium seafood handling. You will lead a small team, design and price menus, and ensure high standards of plating, consistency and waste control.

The role requires extensive sushi/ sashimi expertise, strong leadership, and a track record of delivering exceptional dining experiences in a fast-paced kitchen.

Qualifications

• Extensive experience in Japanese cuisine with sashimi preparation and premium seafood handling.
• Strong leadership experience managing a kitchen team of at least four staff.
• Excellent knife skills and high standards in food preparation, portioning and presentation.

Responsibilities

• Create, prepare and present Japanese Fusion cuisine while ensuring quality and taste.
• Oversee kitchen operations and management for smooth day-to-day activity.
• Lead and coach a kitchen team of about four staff with performance management.
• Develop new menu offerings, including recipe research, costing, plating, and promotions.
• Ensure food handling, storage, sanitation and hygiene comply with NEA food safety regulations.

Skills

Japanese cuisine

Leadership

Knife skills

Food costing

Sashimi handling

Job description

The Head Chef will be responsible for handling all food-related concerns and taking care of all food preparation needs at restaurants.

Job Responsibilities

• Responsible for the creation, preparation and presentation of Japanese Fusion cuisine while ensuring consistency in quality and taste
• Oversee the overall operations and management of the kitchen, ensuring smooth day-to-day operations
• Lead and supervise a kitchen team of approximately four employees, providing coaching, guidance and performance management to ensure operational excellence
• Plan, develop and execute new menu offerings, including recipe research & development, food costing, plating, food photography and seasonal promotions
• Demonstrate advanced butchery and fish preparation skills, including the ability to break down whole tuna and salmon into sashimi-grade portions with precision and minimal wastage
• Possess excellent knife skills and maintain high standards in food preparation, portioning and presentation
• Ensure all food handling, storage, sanitation and hygiene practices comply with NEA food safety regulations and company SOPs
• Ensure all food served meets the company's quality, consistency, portion control and presentation standards
• Liaise with suppliers on procurement, negotiate purchases where appropriate and maintain strong supplier relationships
• Verify that all incoming ingredients and supplies meet quality standards and are properly stored using FIFO inventory practices
• Monitor inventory levels, minimise food wastage and maintain budgeted food cost targets
• Plan manpower schedules effectively to optimise productivity while controlling labour costs
• Conduct routine inspections of kitchen cleanliness, food safety, equipment maintenance, inventory management and operational compliance
• Accountable for kitchen budget, food cost control, inventory accuracy and overall operational performance
• Lead recruitment for kitchen staff and coordinate onboarding, appointment documentation and uniform arrangements with Corporate HR
• Foster a positive kitchen culture by working closely with management and team members to achieve operational excellence
• Be approachable and customer-oriented by interacting with guests, building rapport, gathering feedback and enhancing the overall dining experience
• Overall person-in-charge of the kitchen, ensuring service standards, food quality, team performance and operational efficiency are consistently maintained
• Perform any other duties or projects as assigned by Management

Job Requirements

• Extensive experience in Japanese cuisine, particularly sashimi preparation and premium seafood handling
• Proven ability to butcher large whole tuna and salmon with precision
• Exceptional knife handling and food preparation skills
• Strong leadership experience managing a kitchen team of at least four staff
• Good understanding of food costing, inventory management and labour scheduling
• Customer-focused with strong interpersonal and communication skills
• Passionate about innovation, menu development and delivering exceptional dining experiences

Others

• Location: Central
• Working Hours: 5.5 days (Mon to Fri, Sat half day)
• Annual Leave: 14 days
• Salary: $6,000 to $7,000