Chinese Cuisine

FU LIN GROUP PTE. LTD.; Singapore; On-site; SGD 51,000 - 61,000; Full time

Job summary

FU LIN GROUP PTE. LTD. is seeking an experienced Head Chef to lead our kitchen in a live-entertainment dining venue serving Chinese cuisine in the Bugis area. The position oversees lunch and dinner services and nightly live music.

The ideal candidate has 5+ years in Chinese cuisine, strong wok skills, and expertise in costing, inventory control and budgeting. Leadership and training ability are essential, with a split-shift schedule.

Qualifications

• Minimum 5 years' experience in Chinese cuisine.
• Strong wok skills; Local, Cantonese or Sichuan dishes preferred.
• Competent in food costing, inventory control and kitchen budgeting.
• WSQ Food Safety Course Level 1 (Level 3 / Food Hygiene Officer certification an advantage).
• Strong leadership and able to train and retain a kitchen team.

Responsibilities

• Lead full kitchen operations for lunch and dinner service, including à la carte, set menus and event/banquet menus.
• Menu development and costing; maintain food cost and gross profit targets.
• Manage purchasing, inventory, supplier relationships and wastage control.
• Roster, train and supervise kitchen team; ensure consistency across all sections.
• Maintain SFA hygiene and food safety standards, kitchen cleanliness and equipment upkeep.
• Work with management on promotions, seasonal menus and event catering.

Skills

Leadership

Menu development

Costing

Wok skills

Team training

Education

WSQ Food Safety Level 1

Food Hygiene Officer certification (Level 3)

Job description

HEAD CHEF (Chinese Cuisine)

NEW Live Entertainment Restaurant & Bar - Bugis area

Salary: From S$5,000/month (commensurate with experience)

We are a live-entertainment dining venue serving Chinese cuisine for lunch and dinner, with nightly live music. We are looking for an experienced Head Chef to lead our kitchen.

Responsibilities

• Lead full kitchen operations for lunch and dinner service, including à la carte, set menus and event/banquet menus
• Menu development and costing; maintain food cost and gross profit targets
• Manage purchasing, inventory, supplier relationships and wastage control
• Roster, train and supervise kitchen team; ensure consistency across all sections
• Maintain SFA hygiene and food safety standards, kitchen cleanliness and equipment upkeep
• Work with management on promotions, seasonal menus and event catering

Requirements

• Minimum 5 years' experience in Chinese cuisine
• Strong wok skills; Local, Cantonese or Sichuan dishes preferred
• Competent in food costing, inventory control and kitchen budgeting
• WSQ Food Safety Course Level 1 (Level 3 / Food Hygiene Officer certification an advantage)
• Strong leadership and able to train and retain a kitchen team
• Comfortable with a split-shift schedule.

Working Hours

• 6-day work week, split shift: 1130am-1030pm with one rest day per week.