Head Chef

KOPIDIAM PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent restaurant in Singapore is seeking an experienced Head Chef to lead the kitchen team and ensure high culinary standards. The ideal candidate will have a strong background in culinary leadership, menu development, and cost management, with a passion for innovation in food. This role involves overseeing daily kitchen operations, enforcing food safety standards, and training staff to create an efficient and positive work environment.

Qualifications

• Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef in a busy restaurant environment.
• Strong leadership, organizational, and communication skills.
• Creativity and passion for culinary innovation.
• In-depth knowledge of food safety regulations and kitchen operations.
• Ability to manage costs, inventory, and budgets effectively.
• Flexibility to work evenings, weekends, and public holidays as required.

Responsibilities

• Lead and manage the kitchen team to ensure high-quality food.
• Oversee daily kitchen operations for smooth service.
• Manage food costs, wastage, and inventory effectively.
• Enforce compliance with food safety and hygiene standards.
• Recruit, train, and mentor kitchen staff.
• Coordinate with the Front-of-House team for customer satisfaction.

Skills

Culinary leadership

Inventory management

Creativity in menu development

Food safety compliance

Team management

Job description

Overview

The Head Chef is responsible for leading the kitchen team, overseeing all food preparation and service, and ensuring that the highest culinary standards are consistently met. This role requires strong leadership, creativity, and operational expertise to deliver high-quality dishes while maintaining cost efficiency and adherence to food safety standards.

Key Responsibilities

1. Culinary Leadership & Menu Development

• Lead, inspire, and manage the kitchen team to deliver consistent, high-quality food.
• Develop, plan, and update menus that reflect the restaurant’s concept, customer preferences, and seasonal produce.
• Innovate with new dishes, specials, and seasonal menus to drive customer interest and sales.

2. Kitchen Operations

• Oversee daily kitchen operations, ensuring smooth service during peak and off-peak hours.
• Ensure proper portion control, presentation, and consistency of all dishes served.
• Monitor kitchen equipment and arrange timely maintenance or replacement as needed.

3. Cost & Inventory Management

• Manage food costs, wastage, and portion control to achieve targeted food cost percentages.
• Supervise ordering, receiving, and storage of ingredients, ensuring stock levels are maintained without over-ordering.
• Conduct regular stock takes and implement sustainable practices to minimize waste.

4. Food Safety & Hygiene

• Enforce strict compliance with food safety, hygiene, and sanitation standards.
• Ensure the kitchen complies with all health regulations and licensing requirements.
• Train and monitor staff on proper food handling and kitchen safety procedures.

5. Team Management & Training

• Recruit, train, and mentor kitchen staff, fostering a positive and efficient work culture.
• Schedule and deploy kitchen staff effectively to meet business needs.
• Conduct regular performance reviews and provide constructive feedback.

6. Collaboration & Communication

• Work closely with the Front-of-House team to ensure smooth coordination and customer satisfaction.
• Provide input to management regarding promotions, events, and special menus.
• Report on kitchen performance, food costs, and operational challenges to management.

Requirements

• Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef in a busy restaurant environment.
• Strong leadership, organizational, and communication skills.
• Creativity and passion for culinary innovation.
• In-depth knowledge of food safety regulations and kitchen operations.
• Ability to manage costs, inventory, and budgets effectively.
• Flexibility to work evenings, weekends, and public holidays as required.