HEAD CHEF

TENG HOE PTE. LTD.; Singapore; On-site; SGD 89,000 - 134,000; Full time

Job summary

The Head Chef role at TENG HOE PTE. LTD. demands leadership over all kitchen operations, menu design, staff development and rigorous quality control.

You will oversee daily production, ensure food safety and hygiene, control costs, and collaborate with management on seasonal menus and events to delight guests. Ideal candidates combine a culinary degree with proven senior kitchen experience, exceptional mentoring skills, and the ability to thrive under pressure while delivering consistent

Qualifications

• Proven experience as a Head Chef or similar role.
• Culinary degree or equivalent professional training.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation and kitchen operations.
• Creativity and passion for culinary arts.
• Ability to work under pressure and meet deadlines.

Responsibilities

• Lead and manage the complete kitchen and culinary operations.
• Develop, test and implement new menus, recipes and speciality dishes.
• Establish standard recipes, preparation methods, portion sizes and presentation specifications.
• Plan daily and weekly food production based on projected sales and customer demand.
• Supervise high-volume preparation and cooking operations during peak periods.
• Train culinary staff in advanced cooking techniques, recipe execution and food presentation.
• Analyse food costs, ingredient usage, wastage and gross margins.
• Develop strategies to minimise food wastage while maintaining product quality.
• Manage purchasing requirements and coordinate with suppliers on ingredient quality and availability.
• Conduct regular stock checks and implement appropriate inventory-control procedures.
• Maintain consistency in taste, texture, portion control and presentation across all menu items.
• Ensure the kitchen achieves required quality, productivity and cost-control targets.
• Design and update menus based on seasonal ingredients and customer preferences.

Skills

Head Chef experience

Leadership

Culinary degree

Food presentation

Creativity

Pressure handling

Education

Culinary degree or equivalent

Job description

Roles & Responsibilities:

We are looking for a talented and experienced Head Chef to oversee all aspects of our kitchen operations. The Head Chef will be responsible for designing menus, managing kitchen staff, ensuring food quality, and maintaining a safe and sanitary environment.

Responsibilities:

• Lead and manage the complete kitchen and culinary operations.
• Develop, test and implement new menus, recipes and speciality dishes.
• Establish standard recipes, preparation methods, portion sizes and presentation specifications.
• Plan daily and weekly food production based on projected sales and customer demand.
• Supervise high-volume preparation and cooking operations during peak periods.
• Manage and evaluate the performance of chefs, cooks and kitchen assistants.
• Train culinary staff in advanced cooking techniques, recipe execution and food presentation.
• Analyse food costs, ingredient usage, wastage and gross margins.
• Develop strategies to minimise food wastage while maintaining product quality.
• Manage purchasing requirements and coordinate with suppliers on ingredient quality and availability.
• Conduct regular stock checks and implement appropriate inventory-control procedures.
• Maintain consistency in taste, texture, portion control and presentation across all menu items.
• Ensure compliance with Singapore food safety, hygiene and sanitation requirements.
• Establish and monitor kitchen SOPs for food preparation, storage, cleaning and sanitation.
• Monitor critical food-storage and cooking temperatures and ensure appropriate corrective actions.
• Identify operational problems and implement solutions to improve kitchen productivity.
• Inspect kitchen equipment and coordinate maintenance to minimise operational disruptions.
• Manage multiple food-preparation processes simultaneously during high-demand periods.
• Work closely with restaurant management to plan promotions, seasonal menus and special events.
• Analyse customer feedback and modify recipes or preparation methods where appropriate.
• Maintain detailed recipe specifications, production records, stock records and kitchen SOP documentation.
• Ensure the kitchen achieves required quality, productivity and cost-control targets.
• Design and update menus based on seasonal ingredients and customer preferences
• Oversee daily kitchen operations and ensure efficient workflow
• Supervise, train, and mentor kitchen staff
• Maintain high standards of food quality, presentation, and hygiene
• Monitor inventory levels and order supplies as needed
• Control food costs and minimize waste
• Ensure compliance with health and safety regulations
• Collaborate with management on menu development and special events
• Address customer feedback and resolve any kitchen-related issues
• Implement and enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role
• Culinary degree or equivalent professional training
• Strong leadership and team management skills
• Excellent knowledge of food preparation and kitchen operations
• Creativity and passion for culinary arts
• Ability to work under pressure and meet deadlines