HEAD CHEF

SHANGHAI SEAFOOD PTE. LTD.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

SHANGHAI SEAFOOD PTE. LTD. is seeking an experienced Head Chef to lead our kitchen operations and deliver authentic Indian, Seafood & Turkish culinary experiences.

The role focuses on menu planning, food quality, kitchen management, staff supervision, and strict food safety compliance. You will design Turkish and Chinese seafood menus, train staff, manage purchasing, inventory, and cost control while maintaining high standards.

Qualifications

• At least 5 years of relevant culinary experience, including a minimum of 3 years in a Head Chef or senior kitchen leadership role.
• Demonstrated expertise in authentic Turkish and Chinese seafood cuisine, including traditional cooking techniques, ingredients, and menu development.

Responsibilities

• Lead and manage the daily operations of the kitchen, ensuring efficient workflow and consistent food quality.
• Design, develop, and update authentic Turkish menus, incorporating both traditional and contemporary Turkish cuisine.
• Prepare and oversee the production of Turkish specialties, ensuring consistency in taste, presentation, and quality.
• Supervise, train, and mentor kitchen staff to maintain high culinary and operational standards.
• Monitor food preparation, portion control, and presentation to ensure compliance with established recipes and specifications.
• Manage food purchasing, inventory, supplier relationships, and cost control while minimizing food wastage.
• Ensure compliance with Singapore Food Agency (SFA) regulations, food safety, hygiene, and workplace safety requirements.
• Develop and implement standard operating procedures (SOPs) to improve kitchen efficiency and productivity.
• Collaborate with restaurant management to introduce seasonal menus, promotional offerings, and new signature dishes.
• Monitor kitchen budgets, food costs, and operational performance to achieve profitability targets.
• Maintain a clean, organised, and safe kitchen environment at all times.

Skills

Leadership

Staff development

Food cost control

Inventory management

HACCP

Food safety

Communication

Problem solving

Job description

Job Description

We are seeking an experienced and passionate Head Chef to lead our kitchen operations and deliver authentic Indian, Seafood & Turkish culinary experiences. The successful candidate will be responsible for menu planning, food quality, kitchen management, staff supervision, and ensuring the highest standards of food safety and operational excellence.

Key Responsibilities

• Lead and manage the daily operations of the kitchen, ensuring efficient workflow and consistent food quality.
• Design, develop, and update authentic Turkish menus, incorporating both traditional and contemporary Turkish cuisine.
• Prepare and oversee the production of Turkish specialties, ensuring consistency in taste, presentation, and quality.
• Supervise, train, and mentor kitchen staff to maintain high culinary and operational standards.
• Monitor food preparation, portion control, and presentation to ensure compliance with established recipes and specifications.
• Manage food purchasing, inventory, supplier relationships, and cost control while minimizing food wastage.
• Ensure compliance with Singapore Food Agency (SFA) regulations, food safety, hygiene, and workplace safety requirements.
• Develop and implement standard operating procedures (SOPs) to improve kitchen efficiency and productivity.
• Collaborate with restaurant management to introduce seasonal menus, promotional offerings, and new signature dishes.
• Monitor kitchen budgets, food costs, and operational performance to achieve profitability targets.
• Maintain a clean, organised, and safe kitchen environment at all times.

Requirements

• At least 5 years of relevant culinary experience, including a minimum of 3 years in a Head Chef or senior kitchen leadership role.
• Demonstrated expertise in authentic Chinese Seafood & Turkish cuisine, including traditional cooking techniques, ingredients, and menu development.
• Strong leadership, team management, and staff development skills.
• Proven experience in food costing, inventory management, procurement, and kitchen operations.
• Thorough knowledge of food safety, hygiene, and HACCP principles.
• Excellent organisational, communication, and problem-solving skills.
• Ability to work effectively in a fast-paced environment and during weekends and public holidays when required.