Head Chef

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

Job summary

A renowned hospitality company in Singapore is seeking a Kitchen Operations Manager to oversee daily kitchen activities, menu development, and staff management. The ideal candidate will ensure food quality and safety standards are met while managing inventory and costs. Strong leadership skills and experience in kitchen operations are essential. The role involves collaboration with service teams to enhance customer satisfaction and operational efficiency.

Qualifications

• Experience in kitchen operations and management.
• Knowledge of food safety regulations.
• Ability to develop and implement menus.

Responsibilities

• Oversee daily kitchen activities and ensure smooth operations.
• Create and update menus and seasonal specials.
• Supervise, train, and schedule kitchen staff.
• Manage food inventory and monitor costs.
• Collaborate with service teams to ensure smooth service.

Skills

Kitchen management

Menu planning

Food safety compliance

Staff supervision

Cost control

Communication

Job description

1. Kitchen Operations

• Oversee daily kitchen activities and ensure smooth operations.
• Maintain high standards of food preparation, presentation, and quality.
• Ensure all dishes are prepared according to recipes and company standards.
• Monitor food safety, hygiene, and cleanliness in accordance with regulatory requirements.

2. Menu Planning & Development

• Create and update menus, seasonal specials, and promotional items.
• Develop new recipes and improve existing ones.
• Ensure menu consistency and quality across all shifts.

3. Staff Management

• Supervise, train, and schedule kitchen staff.
• Conduct performance evaluations and provide coaching to team members.
• Ensure kitchen staff follow standard operating procedures and safety guidelines.

4. Inventory & Cost Control

• Manage food inventory, ordering, and storage.
• Monitor food costs, wastage, and portion control.
• Work closely with suppliers to ensure quality and cost efficiency.

5. Coordination & Communication

• Collaborate with the restaurant manager and service team to ensure smooth service flow.
• Attend meetings and provide input on kitchen operations and menu planning.
• Address customer feedback regarding food quality or special requirements.