Head Chef

LE NU PTE. LTD.; Serangoon Garden Circus; On-site; SGD 50,000 - 70,000; Full time

Job summary

A culinary restaurant in Singapore is seeking an experienced kitchen manager to lead their kitchen operations. Responsibilities include managing food preparation, developing new dishes, and ensuring compliance with food safety standards. The ideal candidate will have over 8 years of experience in culinary management, particularly in Chinese cuisine, and a passion for training junior chefs. This role offers the opportunity to maintain high standards and work in a dynamic environment.

Qualifications

• Minimum of 8 years of culinary and kitchen management experience.
• Hands-on experience in high volume, complex service operations.
• Strong knowledge of traditional and contemporary Chinese dishes.

Responsibilities

• Report to the Brand Executive Chef.
• Lead and manage the kitchen to ensure high food preparation standards.
• Plan and execute daily food preparation and cooking.

Skills

Culinary management

Knowledge of Chinese cuisine

Training and development

Food safety standards compliance

Inventory management

Job description

Main Responsibilities

• Report to the Brand Executive Chef.
• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.
• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.
• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.
• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.
• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.
• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.
• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.
• Adhere strictly to the company’s Standard Operating Procedures (SOP).
• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.
• Assist in planning staff rosters and maintaining kitchen discipline.
• Monitor inventory levels for the outlet and perform e-procurement.
• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience
• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes
• Hands on chef experience in high volume, complex service operations is essential.
• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.
• Thorough understanding of food equipment and safety standards.
• Committed to fair employment practices, teamwork, and achieving KPIs.
• Passionate about training and development.
• Basic PC literacy.