Executive Head Chef

Jus Delish Group Pte. Ltd.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A dynamic restaurant group in Singapore seeks an experienced Kitchen In-Charge to oversee kitchen operations across multiple locations. This role requires strong leadership, culinary expertise, and operational management skills. The successful candidate will be responsible for ensuring food quality, training staff, managing costs, and compliance with food safety regulations. The ideal individual will have a hands-on approach and a passion for delivering quality food and service.

Qualifications

• Minimum 5 years of experience in a kitchen supervisory or head chef role, preferably managing multiple locations.
• Strong leadership, communication, and people management skills.
• Sound knowledge of kitchen operations, food costing, and inventory systems.
• Proven ability to work under pressure and deliver consistent results.
• Hands-on culinary skills and passion for quality food and service.
• Proficiency in kitchen-related documentation and reporting.

Responsibilities

• Manage and supervise day-to-day kitchen operations across assigned outlets.
• Lead, train, and mentor kitchen teams at each site.
• Monitor food costs, wastage, and kitchen expenses to stay within budget.
• Provide regular updates and performance reports to management.
• Actively support the kitchen team during busy periods or staff shortages.
• Collaborate with management to develop or update menus based on feedback.
• Develop and implement kitchen SOPs to improve workflow.
• Create and deliver training plans for junior kitchen staff.
• Ensure full compliance with food safety and health regulations.
• Work closely with front-of-house, procurement, and administrative teams.

Skills

Strong leadership

Culinary skills

Operational management

Communication

Job description

Job Scope:

We are seeking an experienced and hands-on Kitchen In-Charge to oversee kitchen operations across 2–3 restaurant sites. This role requires a dynamic individual with strong leadership, culinary, and operational management skills.

Key Responsibilities:1. Multi-Site Kitchen Operations

• Manage and supervise day-to-day kitchen operations across assigned outlets.

• Ensure consistent food quality, presentation, and service standards are maintained.

• Enforce hygiene, cleanliness, and food safety compliance at all locations.

2. Team & People Management

• Lead, train, and mentor kitchen teams at each site.

• Manage staff scheduling, team performance, and resolve conflicts effectively.

• Build a positive work culture that encourages accountability, efficiency, and teamwork.

3. Cost Control & Inventory Management

• Monitor food costs, wastage, and kitchen expenses to stay within budget.

• Oversee inventory control, stock levels, and supplier orders.

• Identify cost-saving opportunities while maintaining food quality and service standards.

4. Reporting & Accountability

• Provide regular updates and performance reports to management.

• Explain and take accountability for any operational or financial shortfalls, along with proposed corrective actions.

• Maintain records for compliance, audits, and internal tracking.

5. Hands-On Cooking & Culinary Leadership

• Actively support the kitchen team during busy periods or staff shortages.

• Lead by example in food preparation, presentation, and kitchen workflow.

• Stay current with culinary trends and apply best practices.

6. Menu Development & Quality Control

• Collaborate with management to develop or update menus based on feedback, cost, and seasonality.

• Ensure new dishes are properly tested, documented, and standardized across all locations.

7. Operational Efficiency & SOP Implementation

• Develop and implement kitchen SOPs to improve workflow and maintain consistency across outlets.

• Monitor and ensure timely equipment maintenance and kitchen organization.

8. Training & Staff Development

• Create and deliver training plans for junior kitchen staff to improve technical and safety skills.

• Support succession planning by identifying and mentoring potential leaders.

9. Compliance & Safety Management

• Ensure full compliance with food safety and health regulations.

• Prepare all sites for health inspections and maintain required documentation.

10. Cross-Functional Collaboration

• Work closely with front-of-house, procurement, and administrative teams for smooth coordination.

Participate in management meetings and contribute to business strategy from the kitchen’s perspective.

Requirements:

• Minimum 5 years of experience in a kitchen supervisory or head chef role, preferably managing multiple locations.

• Strong leadership, communication, and people management skills.

• Sound knowledge of kitchen operations, food costing, and inventory systems.

• Proven ability to work under pressure and deliver consistent results.

• Hands-on culinary skills and passion for quality food and service.

• Proficiency in kitchen-related documentation and reporting.