Head Chef

URBAN GROUP PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

URBAN GROUP PTE. LTD. is seeking a senior kitchen leader to oversee all kitchen operations, including menu planning, staff recruitment and supervision, and ensuring food quality and safety standards across multiple concepts.

You will lead a culinary team, develop recipes, manage budgets, and ensure dishes meet the establishment’s standards across Western, Asian and local cuisines.

Qualifications

• Oversee kitchen operations including menu planning, staff recruitment and supervision.
• Develop recipes and manage budgets to maximize profitability.
• Ensure food safety, hygiene and sanitation standards.
• Lead and train kitchen staff; conduct performance evaluations.
• Negotiate supplier pricing and manage inventory.

Responsibilities

• Menu planning & development: Create seasonal menus, design recipes, and engineer plate costs.
• Food preparation & quality control: Approve dishes before service, ensure taste and presentation meet standards.
• Staff leadership: Recruit, train, supervise, and schedule kitchen staff; conduct performance evaluations.
• Inventory & supplier management: Order supplies, negotiate pricing, maintain relationships with suppliers.
• Budget & cost control: Manage kitchen budgets, track costs, minimize waste, and maximize profitability.
• Safety & compliance: Maintain food safety, hygiene and sanitation standards; manage inspections.
• Equipment maintenance: Oversee maintenance and repairs of kitchen equipment.
• Customer experience: Address customer feedback and ensure a seamless dining experience.

Skills

Leadership

Culinary creativity

Organization

Financial awareness

Adaptability

Communication

Cuisine breadth

Job description

Oversees all kitchen operations, including menu planning, staff recruitment & supervision, food quality control, inventory management, and compliance with safety and hygiene standards.

Lead the culinary team, develop recipes, manage budgets, and ensure dishes meet the establishment’s standards.

Key Duties and Responsibilities

• Menu planning & development: Create seasonal menus, design recipes, and engineer plate costs.
• Food preparation & quality control: Approve dishes before service, ensure taste and presentation meet standards.
• Staff leadership: Recruit, train, supervise, and schedule kitchen staff; conduct performance evaluations.
• Inventory & supplier management: Order supplies, negotiate pricing, maintain relationships with suppliers.
• Budget & cost control: Manage kitchen budgets, track costs, minimize waste, and maximize profitability.
• Safety & compliance: Maintain food safety, hygiene, and sanitation standards; manage inspections.
• Equipment maintenance: Oversee maintenance and repairs of kitchen equipment.
• Customer experience: Address customer feedback and ensure a seamless dining experience.

Essential Skills and Qualities

• Leadership and team management
• Culinary creativity and innovation
• Strong organization and time management
• Financial awareness
• Adaptability and problem-solving
• Clear communication skills
• Well verse in western, asian & local cuisine.
• Handle various brands/concepts in the group, including The Coastal Settlement (Changi), Long Zhuang (Changi), Jiu Zhuang (Dempsey), Coolies' Union (Duxton),and any other concepts that may fall under the company's management.