Head Chef

hr sg pte. ltd.; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

hr sg pte. ltd. is seeking an experienced Head Chef to lead daily central kitchen operations, oversee food production and manage a large kitchen team in Singapore.

You will take ownership of food quality, menu development, production planning and cost control while ensuring timely fulfilment and high hygiene standards. The role requires strong leadership across a high-volume production kitchen, plus a diploma or degree in culinary arts and relevant certifications.

Qualifications

• Minimum 5–8 years of culinary experience, incl. 2–3 years in high‑volume production or catering.
• Diploma or Bachelor’s Degree in Culinary Arts, Food Technology, Hospitality Management or related field.
• Food Hygiene/Safety certification Level 1 or 3 preferred.
• Strong kitchen operations, menu development, food costing and production planning.
• Proven ability to lead a large kitchen team and coordinate high‑volume production.
• Good knowledge of food hygiene, safety and sanitation practices.
• Willingness to work occasional weekends for catering events.

Responsibilities

• Oversee daily central kitchen operations, ensuring efficient workflows and timely production and order fulfilment.
• Maintain consistent food quality, taste, presentation and portion standards across all orders.
• Develop and propose menus for customer enquiries, catering requirements and tender submissions.
• Create innovative dining concepts and menu offerings for catering operations.
• Plan and oversee food preparation and service for high-profile catering events.
• Evaluate and source new ingredients, raw materials and suppliers, considering quality, availability and cost.
• Prepare weekly ingredient forecasts to support purchasing and production planning.
• Establish standard recipes and food costing, and monitor ingredient usage, wastage and production costs to maintain profitability.
• Maintain strict hygiene, food safety and sanitation standards throughout kitchen operations.
• Monitor labour costs, plan manpower allocation and improve kitchen productivity.
• Lead, train and develop a large team of Sous Chefs, cooks and kitchen assistants.

Skills

Menu development

Food costing

Kitchen leadership

High-volume production

Catering operations

Food safety

Communication

Education

Diploma/Bachelor in Culinary Arts

Job description

Company Overview

Our client operates a halal-friendly restaurant with a central kitchen supporting high-volume food production and catering services. The team delivers consistent, quality meals for diverse customer needs, corporate functions and large-scale events.

Role Overview

We are looking for an experienced Head Chef to lead daily central kitchen operations, oversee food production and manage a large kitchen team.

The successful candidate will take ownership of food quality, menu development, production planning and cost control, while ensuring timely order fulfilment and high standards of hygiene and food safety.

Key Responsibilities

• Oversee daily central kitchen operations, ensuring efficient workflows and timely production and order fulfilment.
• Maintain consistent food quality, taste, presentation and portion standards across all orders.
• Develop and propose menus for customer enquiries, catering requirements and tender submissions.
• Create innovative dining concepts and menu offerings for catering operations.
• Plan and oversee food preparation and service for high-profile catering events.
• Evaluate and source new ingredients, raw materials and suppliers, considering quality, availability and cost.
• Prepare weekly ingredient forecasts to support purchasing and production planning.
• Establish standard recipes and food costing, and monitor ingredient usage, wastage and production costs to maintain profitability.
• Maintain strict hygiene, food safety and sanitation standards throughout kitchen operations.
• Monitor labour costs, plan manpower allocation and improve kitchen productivity.
• Lead, train and develop a large team of Sous Chefs, cooks and kitchen assistants.

Requirements

• Minimum 5–8 years of relevant culinary experience, including at least 2–3 years in a high-volume production kitchen, commercial catering operation or ready-to-eat (RTE) manufacturing facility.
• Diploma or Bachelor’s Degree in Culinary Arts, Food Technology, Hospitality Management or a related discipline.
• Food Hygiene/Food Safety certification at Level 1 or Level 3 preferred.
• Strong experience in kitchen operations, menu development, food costing and production planning.
• Proven ability to lead a large kitchen team and coordinate high-volume food production.
• Good knowledge of food hygiene, safety and sanitation practices.
• Strong organisational and communication skills, with the ability to manage multiple orders and event requirements.
• Willingness to work occasional weekends to support catering events.

Working Schedule: Monday to Friday, with occasional weekend work for events

This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”). e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to recruitSG’s PDPA and e2i’s PDPA.

Only shortlisted candidates will be contacted.