Head Chef

LLHH SERVICES PTE. LTD.; Singapore; On-site; SGD 84,000 - 144,000; Full time

Job summary

LLHH SERVICES PTE. LTD. in Singapore is seeking a Head Chef to lead all kitchen operations, drive menu development, ensure food quality, and manage the culinary team to deliver exceptional dining experiences.

You will oversee inventory, cost control, hygiene, and compliance with safety standards while maintaining a high-energy, professional kitchen environment that supports business targets.

Qualifications

• Proven leadership and team management experience.
• Strong knowledge of food safety and hygiene standards.
• Experience in menu design and cost control.
• Ability to plan staff schedules and supervise kitchen operations.

Responsibilities

• Oversee daily kitchen operations and food production.
• Develop and update menus to match concept and customer preferences.
• Standardise recipes, methods, and presentation.
• Train and supervise chefs and kitchen staff.
• Manage inventory, ordering, and storage of ingredients.
• Monitor food costs and minimise wastage.

Skills

Leadership

Communication

Team management

Inventory control

Food safety

Menu design

Cost control

Customer service

Job description

Job Description

The Head Chef is responsible for overseeing the overall kitchen operations, food production, menu development, food quality, and kitchen team management. The role involves ensuring that all food is prepared to a consistently high standard while maintaining food safety, hygiene, cost control, and operational efficiency. The Head Chef will lead and supervise the culinary team, develop menus, manage kitchen resources, and ensure a high level of customer satisfaction.

Key Responsibilities

• Oversee and manage the daily operations of the kitchen and food production.
• Develop, design, and update menus in accordance with the restaurant's concept and customer preferences.
• Create and standardise recipes, food preparation methods, and presentation standards.
• Supervise, train, and manage chefs, cooks, and other kitchen staff.
• Plan staff schedules and allocate kitchen duties to ensure smooth operations.
• Monitor food quality, taste, portion sizes, and presentation to maintain consistent standards.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Manage food inventory, ordering, receiving, and storage of ingredients.
• Monitor food costs, minimise wastage, and maintain effective cost control.
• Liaise with suppliers to source quality ingredients and negotiate pricing where appropriate.
• Develop new dishes and seasonal menu items to enhance the restaurant's offerings.
• Conduct regular kitchen inspections and ensure all equipment is properly maintained.
• Handle customer feedback relating to food quality and take appropriate corrective actions.
• Work closely with the management team to support business operations and achieve financial and service targets.
• Ensure the kitchen operates efficiently and maintains a professional and positive working environment.

Requirements

Good leadership and communication skills.

Ability to work independently and manage daily outlet operations.

Familiarity with inventory control and customer service management.