HEAD CHEF

jong hap consulting pte. ltd.; Singapore; On-site; SGD 2,800 - 4,600; Full time

Job summary

jong hap consulting pte. ltd. in Singapore is seeking a Kitchen Supervisor to plan, develop and execute menus in line with the restaurant concept and target customers. You will oversee daily kitchen operations, ensuring smooth, efficient food preparation and service.

You will lead, supervise and train kitchen staff, assign duties and manage schedules while maintaining quality, portion control and cost efficiency. Compliance with Singapore food safety standards is essential.

Responsibilities

• Plan, develop and execute food menus in accordance with the restaurant’s concept and target customers.
• Oversee the daily operations of the kitchen and ensure smooth and efficient food preparation and service.
• Lead, supervise and train kitchen staff, including assigning duties and managing work schedules.
• Maintain consistent food quality, taste, presentation and portion control.
• Manage food inventory, including purchasing, receiving, storage and stock control.
• Monitor food costs and minimise food wastage while maintaining product quality.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Develop and standardise recipes and kitchen operating procedures.
• Coordinate closely with the restaurant management and front-of-house team during service.
• Monitor kitchen equipment and arrange maintenance or replacement when necessary.
• Manage kitchen staffing requirements and assist with recruitment and training of kitchen personnel.
• Handle customer feedback relating to food quality and make necessary improvements.
• Ensure the kitchen operates in accordance with company policies and applicable Singapore food safety and workplace requirements.

Job description

• Plan, develop and execute food menus in accordance with the restaurant’s concept and target customers.
• Oversee the daily operations of the kitchen and ensure smooth and efficient food preparation and service.
• Lead, supervise and train kitchen staff, including assigning duties and managing work schedules.
• Maintain consistent food quality, taste, presentation and portion control.
• Manage food inventory, including purchasing, receiving, storage and stock control.
• Monitor food costs and minimise food wastage while maintaining product quality.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Develop and standardise recipes and kitchen operating procedures.
• Coordinate closely with the restaurant management and front-of-house team during service.
• Monitor kitchen equipment and arrange maintenance or replacement when necessary.
• Manage kitchen staffing requirements and assist with recruitment and training of kitchen personnel.
• Handle customer feedback relating to food quality and make necessary improvements.
• Ensure the kitchen operates in accordance with company policies and applicable Singapore food safety and workplace requirements.