Assistant Head Chef

JARDIN ENCHANTE PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A prestigious culinary company in Singapore is seeking a talented Assistant Head Chef to lead kitchen operations, develop menus, and train staff. The candidate should have a diploma in Culinary Arts and at least 3–5 years of experience in a professional kitchen. This role is essential for maintaining food quality and ensuring customer satisfaction in a fast-paced environment. Opportunities to innovate with menu development and culinary presentations are key aspects of the position.

Qualifications

• Minimum 3–5 years of professional kitchen experience with leadership in F&B operations.
• Strong knowledge of cooking techniques, menu planning, and food safety standards.
• Creative with a passion for food presentation and innovation.

Responsibilities

• Oversee kitchen operations and ensure food quality meets company standards.
• Develop new recipes, menus, and promotions with the Culinary team.
• Train staff on menu items, product knowledge, and daily operations.
• Maintain kitchen cleanliness and compliance with safety standards.
• Handle guest food complaints to ensure customer satisfaction.

Skills

Culinary skills

Leadership

Inventory management

Cost control

Food presentation

Creative food presentation

Staff training and supervision

Education

Diploma or degree in Culinary Arts

Job description

1 Group is seeking a talented and organised Assistant Head Chef to lead and coordinate kitchen operations. In this role, you will ensure all food is prepared to the highest company standards, collaborate on menu development, recipes, and promotions, and train and manage kitchen staff. You will also be responsible for maintaining quality and safety standards, controlling costs and inventory, and supporting events and marketing initiatives to enhance guest satisfaction. This role is key to delivering exceptional culinary experiences and contributing to the success of 1 Group’s outlets.

Job Description

• Oversee kitchen operations and ensure food quality meets company standards.
• Develop new recipes, menus, and promotions with the Culinary team.
• Coordinate with event/wedding teams for tailored menus and smooth execution.
• Train staff on menu items, product knowledge, and daily operations.
• Source supplies, control costs, and minimize food waste.
• Maintain kitchen cleanliness, safety, and compliance with standards.
• Approve requisitions, monitor inventory, and check food quality.
• Handle guest food complaints and ensure customer satisfaction.
• Support marketing strategies, product development, and restaurant expansion.

Job Requirements

• Diploma or degree in Culinary Arts or relevant certification; formal training preferred.
• Minimum 3–5 years of professional kitchen experience, with leadership in F&B operations.
• Strong knowledge of cooking techniques, menu planning, and food safety standards.
• Ability to supervise, train, and motivate kitchen staff.
• Skilled in inventory management, cost control, and quality assurance.
• Creative with a passion for food presentation and innovation.
• Able to work under pressure and manage a fast-paced kitchen environment.
• Flexible with working hours, including weekends and public holidays.