Head Chef

HONG FU ENTERPRISE PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A prominent food and beverage establishment in Singapore is looking for a committed Head Chef to oversee kitchen operations across multiple outlets and food stalls. The candidate should be experienced in Chinese, local Singaporean, and Western cuisines and skilled in team leadership and menu development. This full-time role requires long hours, including weekends and public holidays, ensuring compliance with safety regulations.

Qualifications

• At least 3 years of relevant experience in managing kitchens.
• Skilled in preparing Chinese, local Singaporean, and basic Western cuisine.
• Familiarity with Singapore food hygiene and safety regulations.

Responsibilities

• Oversee kitchen operations across multiple outlets and food stalls.
• Manage stock levels, supplier orders, and minimize wastage.
• Ensure compliance with food safety and hygiene regulations.

Skills

Culinary Expertise

Team Leadership

Time Management

Inventory Control

Menu Development

Education

Degree in any discipline

Job description

Job Description

We are looking for a committed and experienced Head Chef to oversee kitchen operations across multiple outlets and food stalls in Singapore. The ideal candidate must be well‑versed in Chinese, local Singaporean, and basic Western cuisine, and capable of managing teams, standardizing operations, and leading menu development in a fast‑paced, multi‑location F&B environment.

Key Responsibilities

Culinary Expertise

Prepare and supervise a variety of dishes including China Chinese cuisine, Singapore local favourites (e.g., chicken rice, nasi lemak, laksa), and basic Western dishes (e.g., pasta, grill, salads).

Multi‑Outlet & Stall Management

Manage kitchen operations across designated food stalls and multiple outlets, ensuring consistency in taste, quality, presentation, and service standards.

Menu Standardization & R&D

Standardize menus across all outlets. Lead R&D efforts to create new recipes and seasonal offerings that appeal to the local market.

Inventory & Cost Control

Monitor and manage stock levels, supplier orders, food costing, and minimize wastage across all outlets.

Team Leadership

Train, supervise, and schedule kitchen teams across outlets. Ensure compliance with SOPs, food safety, and hygiene standards.

Regulatory Compliance

Ensure all food operations meet NEA/SFA food safety and hygiene regulations in Singapore.

Work Commitment

Willingness to work long hours, weekends, and public holidays. Must be physically fit and able to manage high‑volume kitchen operations.

Requirements

At least 3 years of relevant experience in managing kitchens across kopitiams, food courts, or similar F&B establishments.

Skilled in preparing Chinese, local Singaporean, and basic Western cuisine.

Degree in any discipline.

Proven leadership, time management, and multi‑outlet coordination experience.

Familiarity with Singapore food hygiene and safety regulations.