Head Chef

INITIA MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 45,000 - 78,000; Full time

Job summary

INITIA MANAGEMENT PTE. LTD. is seeking an experienced chef leader to oversee day-to-day kitchen operations in Singapore. You will drive quality, hygiene, and efficiency while mentoring staff to uphold top-tier culinary standards.

The role requires strong leadership, 5+ years of chef experience, and WSQ hygiene certification. Responsibilities include menu fine-tuning, inventory control, and adherence to safety regulations to ensure smooth service.

Qualifications

• At least 5 years of experience as a chef.
• WSQ Basic Food Hygiene Course - Levels 1 and 2 completed.
• Proven ability in kitchen management and leadership.
• Strong interpersonal and leadership skills.
• Good understanding of computer software including POS.

Responsibilities

• Guides all day-to-day kitchen operations, enforcing hygiene and quality standards.
• Directs food preparation efficiently and professionally.
• Creates meals using new or existing culinary concepts.
• Approves and polishes dishes before serving.
• Manages seasonal menus and stock to minimize waste.
• Trains and educates kitchen staff to high culinary standards.
• Forecasts staffing needs and manages labor costs.
• Procures and handles all food products within budget.
• Ensures mise en place and base preparations are organized for service.
• Maintains payroll, attendance, and punctuality records.
• Implements food safety rules and hygiene guidelines.
• Keeps up with latest culinary trends and processes.
• Ensures hygiene, stock rotation, dates, temperatures, pest control, and incident reporting.

Skills

Kitchen management

Leadership

Analytical thinking

Forecasting

Staff training

POS software

Restaurant systems

Microsoft Office

Education

Culinary degree (Assoc/Bachelor)

Tools

POS software

Restaurant management system

Microsoft Office

Job description

Responsibilities

• Provides guidance for all aspects of the kitchen's day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor's Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course - Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office