Head Chef

Tina’s Li noodles kitchen; Singapore; On-site; SGD 78,000 - 134,000; Full time

Job summary

Tina’s Li noodles kitchen is seeking a seasoned Head Chef to lead a fast-paced, high-volume kitchen in Singapore. You will direct daily operations, train the team, and ensure impeccable quality and authentic Asian/Chinese cuisine.

You will design menus with cost control, manage inventory and labour, and maintain strict food safety standards while delivering exceptional guest experiences and profitable results.

Qualifications

• Proven experience as a Head Chef in a high-volume kitchen.
• Strong knowledge of menu planning, inventory control, and cost management.
• Extensive culinary experience with Asian and Chinese cuisine.
• Excellent leadership and communication skills.

Responsibilities

• Lead and supervise daily kitchen operations, ensuring efficient workflow and high food quality.
• Train, mentor, and develop kitchen staff by assigning duties, guiding, and on-the-job training.
• Plan and curate menus while ensuring consistency, quality, and cost-effectiveness.
• Oversee food preparation and cooking to ensure recipes, presentation, and quality standards are met.
• Manage food costs, labour costs, inventory, procurement, and overall kitchen profitability.
• Prepare staff work schedules and allocate manpower based on needs.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Coordinate with management to ensure smooth kitchen operations and resolve issues.
• Monitor stock levels, receive supplies, and maintain proper storage of food/kitchen materials.
• Perform any other duties assigned by Management.

Skills

Head Chef experience

Kitchen management

Food costing

Menu planning

Leadership

Team management

Problem solving

Job description

Responsibilities

• Lead and supervise the daily operations of the kitchen, ensuring efficient workflow and high food quality.
• Train, mentor, and develop kitchen staff by assigning duties, providing guidance, and conducting on-the-job training.
• Plan and curate menus while ensuring consistency, quality, and cost-effectiveness.
• Oversee food preparation and cooking to ensure compliance with recipes, presentation standards, and quality requirements.
• Manage food costs, labour costs, inventory, procurement, and overall kitchen profitability.
• Prepare staff work schedules and allocate manpower based on operational needs.
• Ensure compliance with food safety, workplace safety, hygiene, and sanitation standards.
• Coordinate with management to ensure smooth kitchen operations and resolve operational issues.
• Monitor stock levels, receive supplies, and maintain proper storage of food and kitchen materials.
• Perform any other duties assigned by Management.

Requirements

• Proven experience as a Head Chef or Executive Chef in a high-volume kitchen.
• Strong knowledge of kitchen management, food costing, inventory control, and menu planning.
• Extensive culinary experience with a strong understanding of cooking techniques, ingredients, recipes, kitchen equipment, and food preparation procedures.
• Expertise in Asian and Chinese cuisine.
• Excellent leadership, communication, and team management skills.
• Strong organisational and problem-solving abilities with the ability to make decisions under pressure.
• Physically well and able to work in a fast-paced kitchen environment.
• Willing to work rotating shifts, weekends, and public holidays as required.