CHEF

Wonderful Manpower Pte Ltd; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

Wonderful Manpower Pte Ltd is seeking a seasoned Head Chef to lead kitchen operations in Singapore. The role requires directing food preparation, menu development, and ensuring quality and consistency across dishes.

The ideal candidate has 20+ years in F&B, is adept at staff hiring, training, and payroll oversight, and can work across locations while meeting safety and sanitation standards.

Qualifications

• At least 20 years of experience in the F&B industry.
• Willing to work on holidays, shifts, and rotate schedules.
• Able to stand for long hours and work across locations.

Responsibilities

• Direct and control the food preparation and related activities.
• Create menus and ensure variety and quality.
• Approve and polish dishes before serving.
• Plan orders of equipment or ingredients to cover shortages.
• Arrange for repairs when necessary.
• Resolve operational problems or defects.
• Hire, train, and supervise kitchen staff.
• Oversee staff performance and attendance.
• Manage workload and compensation planning.
• Maintain payroll and attendance records.
• Ensure compliance with nutrition, sanitation, and safety standards.
• Foster teamwork and respect among staff.

Skills

F&B industry experience

Staff management

Menu planning

Sanitation and safety standards

Education

Degree or Diploma in Hospitality or Culinary Arts

Job description

. At least 20 years experience in F&B industry

• Willing to work on holidays / work on shifts / change of shift
• Able to stand/work for long hours
• Can work between different locations
• Have relavant degree/diploma

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers