Executive Head Chef

Jusdelish Group Pte Ltd; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A multi-site restaurant group in Singapore is seeking an experienced Kitchen In-Charge to oversee operations across 2–3 locations. Responsibilities include managing kitchen staff, ensuring food quality and safety, and cost control. The ideal candidate has at least 5 years of supervisory experience, strong leadership, and hands-on culinary skills. This role offers a dynamic environment with opportunities for professional growth.

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.

Responsibilities

• Manage and supervise day-to-day kitchen operations across assigned outlets.
• Ensure consistent food quality, presentation, and service standards.
• 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.
• Ensure full compliance with food safety and health regulations.
• Work closely with front-of-house, procurement, and administrative teams.

Skills

Leadership

Culinary skills

People management

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.