Culinary Operations Lead — Quality, Hygiene & Team

ROYAL FOOD SERVICES (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 67,000 - 112,000; Full time

Job summary

Royal Host Singapore is seeking a Head Chef to lead all kitchen operations, ensuring excellence in food quality, consistency, hygiene, and cost control. This role requires strong leadership, hands-on management, and the ability to uphold Royal Host culinary standards.

The Head Chef will oversee daily operations, maintain high standards across all menu items, ensure compliance with recipes and SOPs, and participate in menu execution and standardisation.

Responsibilities

• Oversee daily kitchen operations to ensure smooth, efficient service
• Maintain high standards of consistency, quality, and presentation across all menu items
• Ensure compliance with Royal Host recipes, SOPs, and brand standards
• Participate in menu execution, improvement, and standardisation
• Lead, supervise, coach, and train kitchen staff
• Plan staff deployment and ensure adequate manpower coverage
• Provide performance feedback, guidance, and discipline when needed
• Ensure strict compliance with SFA food safety and hygiene regulations
• Maintain excellent kitchen cleanliness, sanitation, and equipment safety
• Oversee proper food handling, storage, and preparation practices
• Manage food costs, portion control, and reduce wastage
• Oversee ordering, inventory tracking, and stock rotation
• Work with suppliers and management to optimise purchasing and cost efficiency
• Collaborate with service teams and management for smooth operations
• Support operational planning, promotions, and internal/external audits
• Prepare reports on kitchen performance and operational needs

Job description

Royal Host Singapore is seeking a Head Chef to lead all kitchen operations, ensuring excellence in food quality, consistency, hygiene, and cost control. This role requires strong leadership, hands-on management, and the ability to uphold Royal Host culinary standards.

The Head Chef will oversee daily operations, maintain high standards across all menu items, ensure compliance with recipes and SOPs, and participate in menu execution and standardisation.