Head Chef: Lead Creative Kitchen & Menu Innovation

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

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.