HEAD CHEF

Teng Hoe Pte. Ltd; Santo Niño 1st; On-site; PHP 900,000 - 1,500,000; Full time

Job summary

Teng Hoe Pte. Ltd is seeking an experienced Head Chef to oversee all kitchen operations, design menus, manage staff, ensure food quality, and maintain sanitary standards. The role focuses on leadership, menu development, and cost control in a fast-paced environment.

You will lead menu testing, implement SOPs, manage supplier relationships, and drive continual improvement in product quality and kitchen efficiency. Strong culinary expertise and leadership are essential.

Qualifications

• Proven experience as Head Chef or similar role.
• Culinary degree or equivalent professional training.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation and kitchen operations.

Responsibilities

• Lead and manage the complete kitchen and culinary operations.
• Develop, test and implement new menus, recipes and speciality dishes.
• Establish standard recipes, preparation methods and presentation specs.
• Plan daily and weekly production based on sales and demand.
• Supervise high-volume preparation and cooking during peak periods.
• Train culinary staff in cooking techniques and presentation.
• Analyse food costs, usage, wastage and gross margins.
• Minimise wastage while maintaining product quality.
• Coordinate with suppliers on ingredient quality and availability.
• Maintain kitchen SOPs and enforce health and safety regulations.
• Inspect equipment and coordinate maintenance to minimise disruption.
• Ensure consistent quality and presentation across menu items.

Skills

Leadership

Culinary expertise

Work under pressure

Menu planning

Education

Culinary degree or equivalent

Job description

Roles & Responsibilities:

We are looking for a talented and experienced Head Chef to oversee all aspects of our kitchen operations. The Head Chef will be responsible for designing menus, managing kitchen staff, ensuring food quality, and maintaining a safe and sanitary environment.

Responsibilities:

• Lead and manage the complete kitchen and culinary operations.
• Develop, test and implement new menus, recipes and speciality dishes.
• Establish standard recipes, preparation methods, portion sizes and presentation specifications.
• Plan daily and weekly food production based on projected sales and customer demand.
• Supervise high-volume preparation and cooking operations during peak periods.
• Manage and evaluate the performance of chefs, cooks and kitchen assistants.
• Train culinary staff in advanced cooking techniques, recipe execution and food presentation.
• Analyse food costs, ingredient usage, wastage and gross margins.
• Develop strategies to minimise food wastage while maintaining product quality.
• Manage purchasing requirements and coordinate with suppliers on ingredient quality and availability.
• Conduct regular stock checks and implement appropriate inventory-control procedures.
• Maintain consistency in taste, texture, portion control and presentation across all menu items.
• Ensure compliance with Singapore food safety, hygiene and sanitation requirements.
• Establish and monitor kitchen SOPs for food preparation, storage, cleaning and sanitation.
• Monitor critical food-storage and cooking temperatures and ensure appropriate corrective actions.
• Identify operational problems and implement solutions to improve kitchen productivity.
• Inspect kitchen equipment and coordinate maintenance to minimise operational disruptions.
• Manage multiple food-preparation processes simultaneously during high-demand periods.
• Work closely with restaurant management to plan promotions, seasonal menus and special events.
• Analyse customer feedback and modify recipes or preparation methods where appropriate.
• Maintain detailed recipe specifications, production records, stock records and kitchen SOP documentation.
• Ensure the kitchen achieves required quality, productivity and cost-control targets.
• Design and update menus based on seasonal ingredients and customer preferences
• Oversee daily kitchen operations and ensure efficient workflow
• Supervise, train, and mentor kitchen staff
• Maintain high standards of food quality, presentation, and hygiene
• Monitor inventory levels and order supplies as needed
• Control food costs and minimize waste
• Ensure compliance with health and safety regulations
• Collaborate with management on menu development and special events
• Address customer feedback and resolve any kitchen-related issues
• Implement and enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role
• Culinary degree or equivalent professional training
• Strong leadership and team management skills
• Excellent knowledge of food preparation and kitchen operations
• Creativity and passion for culinary arts
• Ability to work under pressure and meet deadlines