Cook

HL EATING HOUSE PTE. LTD.; Serangoon Garden Circus; On-site; SGD 50,000 - 70,000; Full time

Job summary

A local food service provider in Singapore is seeking an experienced Head Chef to oversee kitchen operations across multiple outlets and food stalls. The ideal candidate should have strong culinary skills in Chinese and local cuisine, proven team leadership experience, and a commitment to food safety standards. This role requires managing inventory and cost control while ensuring consistency in quality and presentation. The candidate must also be willing to work long hours and in a fast-paced environment.

Qualifications

• Minimum 3 years of experience in managing kitchens across similar establishments.
• Skilled in preparing Chinese, local Singaporean, and basic Western cuisine.
• Proven leadership and time management skills.

Responsibilities

• Oversee kitchen operations across multiple outlets and stalls.
• Ensure consistency in food quality and presentation.
• Lead menu standardization and R&D for new recipes.
• Monitor inventory levels and manage supplier orders.
• Train and supervise kitchen teams to meet food safety standards.

Skills

Culinary expertise in Chinese cuisine

Management of kitchen teams

Menu development and standardization

Inventory and cost control

Familiarity with food safety regulations

Education

Degree in any discipline

Job description

Job Description:

We are looking for a committed and experienced Head Chef to oversee kitchen operations across multiple outlets and food stalls in Singapore. The ideal candidate must be well-versed in Chinese, local Singaporean, and basic Western cuisine, and capable of managing teams, standardizing operations, and leading menu development in a fast-paced, multi-location F&B environment.

Key Responsibilities:

Culinary Expertise:

Prepare and supervise a variety of dishes including China Chinese cuisine, Singapore local favourites (e.g., chicken rice, nasi lemak, laksa), and basic Western dishes (e.g., pasta, grill, salads).

Multi-Outlet & Stall Management:

Manage kitchen operations across designated food stalls and multiple outlets, ensuring consistency in taste, quality, presentation, and service standards.

Menu Standardization & R&D:

Standardize menus across all outlets. Lead R&D efforts to create new recipes and seasonal offerings that appeal to the local market.

Inventory & Cost Control:

Monitor and manage stock levels, supplier orders, food costing, and minimize wastage across all outlets.

Team Leadership:

Train, supervise, and schedule kitchen teams across outlets. Ensure compliance with SOPs, food safety, and hygiene standards.

Regulatory Compliance:

Ensure all food operations meet NEA/SFA food safety and hygiene regulations in Singapore.

Work Commitment:

Willingness to work long hours, weekends, and public holidays. Must be physically fit and able to manage high-volume kitchen operations.

Requirements:

At least 3 years of relevant experience in managing kitchens across kopitiams, food courts, or similar F&B establishments.

Skilled in preparing Chinese, local Singaporean, and basic Western cuisine.

Degree in any discipline.

Proven leadership, time management, and multi-outlet coordination experience.

Familiarity with Singapore food hygiene and safety regulations.