Chef

TSC61 PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading company in Singapore is seeking a Canteen Head Chef to manage daily kitchen operations and lead a team to prepare nutritious meals. The role requires a blend of culinary expertise, leadership, and adherence to food safety standards, along with creating cost-effective menus and ensuring customer satisfaction.

Qualifications

• Minimum 5 years of kitchen experience, with 3 years in a supervisory role.
• Preferred experience in institutional or high-volume cooking.

Responsibilities

• Manage daily kitchen operations and oversee meal production.
• Lead and train kitchen staff, ensuring performance standards.
• Maintain food quality, safety, and minimize waste.

Skills

Culinary skills

Leadership

Organizational skills

Menu planning

Food safety knowledge

Ability to work under pressure

Education

Diploma or Certificate in Culinary skill

Food Safety and Hygiene certification

Job description

JOB DESCRIPTION:

Position Overview:

The Canteen Head Chef is responsible for managing daily kitchen operations, preparing and serving nutritious and hygienic meals, and leading a team of kitchen staff. The role requires balancing quality food preparation with cost control and maintaining food safety standards.

Key Responsibilities:

• Kitchen Operations & Management
  Oversee the day-to-day operation of the canteen kitchen.
  Plan and organize meal production according to the menu schedule.
• Menu Planning
  Create weekly/monthly menus that are cost-effective, balanced, and cater to dietary needs (e.g., vegetarian, diabetic).
  Incorporate seasonal ingredients and reduce food waste.
• Food Preparation & Quality Control
  Supervise and participate in the preparation of meals.
  Ensure food quality, taste, and portion control are maintained.
• Staff Supervision
  Lead and manage kitchen assistants, cooks, and cleaners.
  Assign duties, train staff, and ensure performance standards are met.
• Inventory and Cost Control
  Monitor stock levels and order food, ingredients, and kitchen supplies.
  Maintain cost control by minimizing waste and avoiding over-ordering.
• Hygiene & Safety Compliance
  Enforce strict cleanliness and sanitation practices.
  Ensure compliance with food safety regulations (HACCP, local health codes).
• Customer Satisfaction
  Address feedback from staff or customers using the canteen services.
  Adjust meals or service based on feedback and dietary requests.

Requirement:

Education & Certification:

• Diploma or Certificate in Culinary skill is preferred.
• Food Safety and Hygiene certification (mandatory in most regions).

Experience:

• Minimum 5 years of experience in a kitchen, with at least 3 years in a supervisory role.
• Prior experience in institutional or high-volume cooking preferred .

Skills & Competencies:

• Strong culinary and organizational skills.
• Leadership and team management abilities.
• Knowledge of portion control, and menu planning.
• Understanding of food safety and sanitation regulations.
• Ability to work under pressure and meet deadlines.