HEAD CHEF

VIVA CORP TRADE SERVICES PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A premier hospitality service provider in Singapore is seeking an experienced head chef to deliver high standards of culinary services and manage kitchen operations. The ideal candidate will have strong leadership skills, knowledge of food safety, and a passion for innovation in menu design. This role requires managing stock, preparing F&B offers, and ensuring compliance with culinary standards.

Benefits

Indulgence card – Fuller’s discount at pubs and hotels across the country

Qualifications

• Experience in managing kitchen staff and culinary services.
• Strong knowledge of food hygiene and safety standards.
• Ability to innovate and diversify menu offerings.

Responsibilities

• Guarantee high standards of culinary services for guests.
• Prepare F&B offers according to hotel positioning.
• Manage stock and conduct inventory control.

Job description

Our innovative and growing company is searching for experienced candidates for the position of head chef. To join our growing team, please review the list of responsibilities and qualifications.

Responsibilities for head chef

• Inndulgence card – Fuller’s discount at pubs and hotels across the country
• Guarantee a high standard of culinary services offered to guests throughout their stay
• Prepare the hotel's F&B offers in conjunction with the Exchange Manager and in line with the hotel's positioning (market, competition etc)
• Innovate and diversify the offer to guests
• Manage, motivate and develop the kitchen staff in order to offer a high standard of service to guests
• Food hygiene, safety and quality in the hotel
• Meeting the department's quantitative and qualitative targets, including the Cost Of Sales
• Ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate
• Oversee the preparation and update of individual Departmental Operations Manuals
• Manage the overall preparation and delivery of meal services from production facilities, ensuring regular consultation with the Food and Beverage Coordinator and Mess Committee regarding expectations and performance
• Overall stock management, including ordering of supplies, stock rotation, application of labels and dates, correct storage and handling, develop inventory control measures, ensure correct wastage practices, and coordinate stock takes
• Coordinate surge and emergency contingencies by assisting in the mobilisation of staff, equipment and facilities in accordance with Defence Force plans

Qualifications for head chef

• Ensure the receipt, correct storage and quality of commodities are correct and report any concerns or observations as appropriate
• Ensure hot plate procedures including Food Information Regulations and Reference Intake labelling are in place and followed by the team
• Ensure the recovery and storage of food and correct labelling procedures are followed
• Comply, review and promote menu cycles on a regular basis whilst liaising with the Food Operations Team
• Oversee and monitor all stocktaking procedures ensuring minimal risk of waste
• Communicate effectively all relevant policies and procedures and ensure that notice boards are maintained and kept up to date at all times