CHIEF COOK

hr guru (sg) pte. ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

hr guru (sg) pte. ltd. is seeking a seasoned Kitchen Operations Lead in Singapore to ensure compliance with SFA hygiene standards and to manage menu changes, sourcing, and inventory cost-effectively.

The role focuses on food safety, quality, and coordinating catering events while guiding a team toward efficient workflow. The ideal candidate will tailor cuisine to customer feedback, oversee budgeting, and negotiate with suppliers to maintain high quality at reasonable prices.

Qualifications

• Experience in leading kitchen operations with focus on food safety.
• Ability to develop menus based on trends and guest feedback.
• Strong vendor negotiation and cost control skills.
• Proven leadership of kitchen staff.

Responsibilities

• Manage kitchen operations to ensure compliance with SFA hygiene and safety standards
• Develop and update menus based on customer feedback and culinary trends
• Source fresh ingredients from food vendors, negotiating for quality and reasonable pricing
• Monitor food safety and sanitation practices to maintain high-quality standards
• Forecast ingredient needs and manage inventory to minimize waste and control costs
• Direct kitchen staff to maintain efficient workflow and adherence to workplace safety
• Oversee budgeting and cost control for kitchen operations
• Ensure compliance with workplace safety and health regulations
• Coordinate catering services and special food events as required
• Utilize interpersonal skills to foster a collaborative and productive kitchen environment

Skills

Menu planning

Forecasting

Food safety & sanitation

Vendor management

Budgeting & cost control

Team leadership

Inventory management

Culinary techniques

Job description

Job Summary

Lead all kitchen operations ensuring compliance with SFA hygiene standards. Manage menu changes, source fresh ingredients cost-effectively, gather customer feedback to tailor cuisine, and oversee food safety, quality, and inventory control.

Responsibilities

• Manage kitchen operations to ensure compliance with SFA hygiene and safety standards
• Develop and update menus based on customer feedback and culinary trends
• Source fresh ingredients from food vendors, negotiating for quality and reasonable pricing
• Monitor food safety and sanitation practices to maintain high-quality standards
• Forecast ingredient needs and manage inventory to minimize waste and control costs
• Direct kitchen staff to maintain efficient workflow and adherence to workplace safety
• Oversee budgeting and cost control for kitchen operations
• Ensure compliance with workplace safety and health regulations
• Coordinate catering services and special food events as required
• Utilize interpersonal skills to foster a collaborative and productive kitchen environment

Skills

• Recipe development and menu planning to meet customer preferences
• Forecasting ingredient usage to optimize inventory management
• Ensuring food safety and sanitation compliance in kitchen operations
• Cooking techniques and food quality control
• Vendor management and cost negotiation for ingredient procurement
• Budgeting and financial oversight of kitchen expenses
• Directing and motivating kitchen staff for operational efficiency
• Maintaining workplace safety and health standards