Head Chef

MAMAA PAYAA FOOD HOLDINGS PRIVATE LIMITED; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

MAMAA PAYAA FOOD HOLDINGS PRIVATE LIMITED in Singapore seeks a capable head kitchen supervisor to lead culinary operations, design menus, and ensure quality across all dishes. The role demands strong leadership to hire, train, and oversee a team, while maintaining payroll and attendance records and compliance with safety standards.

The position is based on-site in Singapore, with responsibilities spanning planning, quality control, and staff management to deliver exceptional dining experiences.

Responsibilities

• Control and direct the food preparation process and related activities.
• Construct menus with new or existing culinary creations to ensure variety and quality.
• Approve and polish dishes before they reach the customer.
• Plan orders of equipment or ingredients according to shortages.
• Arrange for repairs when necessary.
• Remedy any problems or defects.
• Be fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• Estimate staff workload and compensation.
• Maintain records of payroll and attendance.
• Comply with nutrition and sanitation regulations and safety standards.

Job description

Control and direct the food preparation process and any other relative activities

Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

Approve and "polish" dishes before they reach the customer

Plan orders of equipment or ingredients according to identified shortages

Arrange for repairs when necessary

Remedy any problems or defects

Be fully in charge of hiring, managing and training kitchen staff

Oversee the work of subordinates

Estimate staff's workload and compensations

Maintain records of payroll and attendance

Comply with nutrition and sanitation regulations and safety standards

Control and direct the food preparation process and any other relative activities

• - Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• - Approve and "polish" dishes before they reach the customer
• - Plan orders of equipment or ingredients according to identified shortages
• - Arrange for repairs when necessary
• - Remedy any problems or defects
• - Be fully in charge of hiring, managing and training kitchen staff
• - Oversee the work of subordinates
• - Estimate staff's workload and compensations
• - Maintain records of payroll and attendance