HEAD CHEF

raffles employment pte. ltd.; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

raffles employment pte. ltd. is seeking an experienced Kitchen leader to in-charge the department, ensuring high-quality meal preparation according to standards and production schedules.

You will supervise the kitchen team, enforce safety and sanitation protocols, and manage food costs and inventory to minimize waste. The role requires strong leadership, excellent communication, and hands-on involvement in daily cooking operations, with a focus on meeting production targets and maintaining

Qualifications

• More than 5 years of relevant working experience in the culinary profession.
• Strong leadership and communication abilities required to manage a kitchen team.

Responsibilities

• Overall in-charge of the Kitchen department and ensure high-quality meals per standards and production schedules.
• Oversee kitchen team to meet safety, hygiene and quality standards.
• Manage cost control of raw materials, food cost and kitchen expenses.
• Control production volumes to minimize wastage without compromising quality.
• Direct day-to-day production and staffing to meet demand and plan workload.
• Ensure availability of supplies and substitutions in time for preparation.
• Ensure staff compliance with safety, hygiene and sanitation procedures.
• Train staff on preparation and presentation changes to menu items.
• Perform any other duties assigned.

Skills

Leadership skills

Communication skills

Inter-personal skills

Job description

Roles and Responsibilities

• Overall in-charge of the Kitchen department , ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.


• Responsible for overseeing the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.


• To manage the cost control of raw materials, food cost and related kitchen operational expenses under the JR Central Kitchen.


• To control food production volumes / quantities, and to minimize over production and wastages without compromising on quality.


• Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met.


• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.


• To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.


• Teach and train staff of preparation and presentation changes to the menu items.


• Any other appropriate duties and responsibilities as assigned.

Skills and Experience

• Preferably more than 5 years of relevant working experience in culinary profession.


• Leadership skills with good communication and inter-personal skills.