Central Kitchen Head Chef

Takagi Ramen Pte Ltd; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading company in the food industry is seeking a skilled Central Kitchen Head Chef to lead their food production facility. This role involves overseeing kitchen operations, ensuring quality and efficiency, and requires a strong background in menu planning and food costing. The ideal candidate should possess significant experience and a culinary qualification, emphasizing leadership and organizational skills.

Qualifications

• Minimum 5 years in catering/banqueting or production kitchen.
• Possess Food Hygiene & Safety Certificate.
• Strong passion for food product development.

Responsibilities

• Direct all operations within the central kitchen.
• Manage production schedules and food production standards.
• Supervise staff and ensure food quality meets company standards.

Skills

Menu planning

Food costing

Leadership

Organizational skills

Communication skills

Education

Recognized culinary qualification

Job description

JOB SUMMARY

We are seeking a highly skilled and experienced Central Kitchen Head Chef to lead our centralized food production facility. The ideal candidate will be responsible for overseeing all kitchen operations, ensuring consistency, quality, and efficiency in food preparation across all outlets. This role involves menu planning, recipe standardization, inventory control, team leadership, and strict adherence to food safety and hygiene standards. The Head Chef will work closely with management to align culinary output with the company’s brand and customer expectations.

Job Description

• Direct all operations within the central kitchen, ensuring production targets and product quality are met

• Manage production schedules and formulate new food production standards and SOPs

• Investigate production and quality issues, recommend solutions, and implement waste reduction strategies

• Supervise staff to maintain high standards in portion sizing and overall output levels

• Manage inventory levels and supplies, ensuring adequate stock levels while minimizing waste and spoilage. Maintain inventory and tract expenses.

• Accurately calculate food costs and set SOPs for consistent food preparation and delivery

• Implement portion control measures to minimize wastage and maximize profitability

• Liaise with suppliers to negotiate costs and source high-quality ingredients

• Monitor market trends to optimize ingredient quality and availability

• Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation

• Coordinate food production schedules, stock management and quality assurance processes

• Ensure cleanliness of the kitchen, equipment and workstations in compliance with hygiene standards

• Monitor and manage the central kitchen's profit and loss statement

• Implement cost control measures, adhere to budget constraints and optimize revenue

Job Requirement

• At least 5 years relevant experience working in catering/banqueting or in a production kitchen

• Recognized culinary qualification or similar discipline

• Good knowledge in menu planning and food costing

• Passionate about food product development and approaches food in a creative way

• Able to work under pressure in a fast paced, dynamic and challenging work environment

• Meticulous with strong organizational & planning skills

• Excellent leadership & supervisory skills

• A team player with positive attitude and good communication/interpersonal skills

• Possess Food Hygiene & Safety Certificate

• Ability to commence work within short notice

• Works 5–6 days per week, including weekends and public holidays