Cheif Chef

AL-TASNEEM RESTAURANT PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

AL-TASNEEM RESTAURANT PTE. LTD. seeks an experienced Chief Chef / Head Chef to lead our kitchen operations and drive culinary innovation. You will uphold superior standards of food quality, kitchen efficiency, and hygiene in a fast-paced environment.

You will oversee daily kitchen management, develop menus, manage costs, and ensure strict adherence to SFA food safety standards. This role requires a visionary leader with a passion for authentic cuisine and supplier collaboration.

Qualifications

• Seasoned chef with leadership experience overseeing a kitchen team.
• Strong menu development and recipe standardization skills.
• Proven ability to manage food costs and supplier relationships.
• Commitment to maintaining SFA food safety and sanitation standards.

Responsibilities

• Kitchen Leadership & Operations: Oversee daily kitchen management, manage shift schedules, coordinate kitchen staff, and ensure seamless service execution during peak operational hours.
• Menu Development & Recipe Standards: Conceptualize, refine, and standardized authentic recipes, daily specials, and menu offerings to deliver high culinary consistency and appealing presentation.
• Inventory & Cost Control: Manage kitchen inventory, food costing, raw material procurement, supplier management, and waste reduction strategies to meet gross margin targets.
• Hygiene & Quality Assurance: Strictly enforce and audit compliance with Singapore Food Agency (SFA) food safety, sanitation, and kitchen safety standards across all prep and cooking stations.
• Vendor & Supply Chain Management: Partner with ingredient suppliers to source high-quality, fresh produce and negotiate competitive pricing for long-term operational efficiency.

Job description

Chief Chef / Head Chef

We are looking for an experienced and visionary Chief Chef / Head Chef to lead our kitchen operations, drive culinary innovation, and uphold superior standards of food quality, kitchen efficiency, and hygiene.

• Kitchen Leadership & Operations: Oversee daily kitchen management, manage shift schedules, coordinate kitchen staff, and ensure seamless service execution during peak operational hours.
• Menu Development & Recipe Standards: Conceptualize, refine, and standardized authentic recipes, daily specials, and menu offerings to deliver high culinary consistency and appealing presentation.
• Inventory & Cost Control: Manage kitchen inventory, food costing, raw material procurement, supplier management, and waste reduction strategies to meet gross margin targets.
• Hygiene & Quality Assurance: Strictly enforce and audit compliance with Singapore Food Agency (SFA) food safety, sanitation, and kitchen safety standards across all prep and cooking stations.
• Vendor & Supply Chain Management: Partner with ingredient suppliers to source high-quality, fresh produce and negotiate competitive pricing for long-term operational efficiency.