Head Chef

oue restaurants pte. ltd.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

oue restaurants pte. ltd. in Singapore seeks an experienced Kitchen Leader to oversee Japanese cuisine operations, ensuring top-quality food, cost control, and staff development.

You will manage menus, supervise a busy kitchen, and collaborate with the Executive Chef on planning and improvements. Ideal candidate brings 8+ years in Japanese cuisine, proven kitchen management, and leadership skills, with strong communication and tech-enabled restaurant operations.

Qualifications

• At least 8 years of proven experience with Japanese cuisine in a related role.
• Exceptional proven ability in kitchen management.
• Able to work well under pressure in a fast-paced environment.
• Outstanding communication and proven track record in leading a team.
• Up-to-date with culinary trends and optimized kitchen processes.
• Good understanding of F&B technology (MS Office, restaurant management software, POS etc.)
• Educational qualifications from a recognized culinary institution is preferred.

Responsibilities

• Work with the kitchen team to produce food to a high standard daily.
• Responsible for the daily paperwork, such as ordering and preparation of ingredients.
• Maintain stringent standards in the selection, handling, storage and preparation of premium ingredients, particularly seafood and other highly perishable products.
• Ensure that temperature records and monitoring are done daily.
• Adhere to the daily kitchen cleaning schedule.
• Ensure that kitchen stores and other potential areas of loss are secured at all times
• Work closely with Executive Chef on menu planning.
• To manage food costs and manpower resources to achieve targeted budgets.
• Improve the food quality and presentation based on customers’ feedback.
• To undertake project work & training to develop skills in food production, management & enhancing customer service.
• To take responsibility for adherence & compliance with all health, safety, and food hygiene legislation
• To report and, where possible, to attend to and take all necessary action, statutory and otherwise, in the event of accident, fire, loss, theft, lost property, damage, unfit food, or other irregularities and complete the necessary reports
• To cover all Executive Chef duties in his absence
• Any other duties as assigned by the Management.

Skills

Japanese cuisine

Kitchen management

Team leadership

Communication

Culinary trends

Education

Culinary institution degree

Tools

POS systems

Restaurant management software

MS Office

Job description

RESPONSIBILITIES

• Work with the kitchen team to produce food to a high standard daily.
• Responsible for the daily paperwork, such as ordering and preparation of ingredients.
• Maintain stringent standards in the selection, handling, storage and preparation of premium ingredients, particularly seafood and other highly perishable products.
• Ensure that temperature records and monitoring are done daily.
• Adhere to the daily kitchen cleaning schedule.
• Ensure that kitchen stores and other potential areas of loss are secured at all times
• Work closely with Executive Chef on menu planning.
• To manage food costs and manpower resources to achieve targeted budgets.
• Improve the food quality and presentation based on customers’ feedback.
• To undertake project work & training to develop skills in food production, management & enhancing customer service.
• To take responsibility for adherence & compliance with all health, safety, and food hygiene legislation
• To report and, where possible, to attend to and take all necessary action, statutory and otherwise, in the event of accident, fire, loss, theft, lost property, damage, unfit food, or other irregularities and complete the necessary reports
• To cover all Executive Chef duties in his absence
• Any other duties as assigned by the Management.

REQUIREMENTS

• At least 8 years of proven experience with Japanese cuisine in a related role.
• Exceptional proven ability in kitchen management.
• Able to work well under pressure in a fast-paced environment.
• Outstanding communication and proven track record inleading a team.
• Up-to-date with culinary trends and optimized kitchen processes.
• Good understanding of F&B technology (MS Office, restaurant management software, POS etc.)
• Educational qualifications from a recognized culinary institution is preferred.