Head Chef

MUN EE SEAFOOD; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A local seafood restaurant in Singapore seeks a committed Head Chef to oversee kitchen operations across multiple locations. The ideal candidate will excel in local Singaporean and Malaysian Zhi Char and seafood cuisine, managing teams, standardizing operations, and leading menu development in a fast-paced environment. Applicants should have at least 3 years of relevant experience, strong leadership skills, and familiarity with food hygiene regulations. This role requires dedication and the ability to work long hours.

Qualifications

• At least 3 years of relevant experience in managing kitchens across similar establishments.
• Skilled in preparing local Singaporean and Malaysian Zhi Char and Seafood cuisine.
• Familiarity with Singapore food hygiene and safety regulations.

Responsibilities

• Prepare and supervise a variety of dishes, including Seafood and Zi Char.
• Manage kitchen operations across multiple outlets and food stalls.
• Lead R&D efforts to create new recipes and seasonal offerings.
• Monitor stock levels, supplier orders, and food costing.
• Train and schedule kitchen teams, ensuring compliance with SOPs.

Skills

Culinary expertise

Leadership

Menu standardization

Cost control

Time management

Education

Degree in any discipline

Job description

Job Description:

We are seeking a committed, experienced Head Chef to oversee kitchen operations across multiple outlets and food stalls in Singapore. The ideal candidate must be well‑versed in local Singaporean and Malaysian Zhi Char and seafood cuisine, and capable of managing teams, standardising 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 Seafood and Zi Char dishes.
• 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: Standardise 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 minimise 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 local Singaporean and Malaysian Zhi Char and Seafood cuisine.
• Degree in any discipline.
• Proven leadership, time management, and multi‑outlet coordination experience.
• Familiarity with Singapore food hygiene and safety regulations.