Head Chef

manpower staffing services (singapore) pte ltd; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

Manpower Staffing Services (Singapore) Pte Ltd is seeking a Head Chef to lead all kitchen operations for a Japanese restaurant, ensuring high standards of quality, hygiene, and efficiency. The role emphasizes menu execution, team supervision, and cost control to deliver an exceptional dining experience.

The ideal candidate has 5–8 years in a Japanese restaurant, with 2–3 years in leadership roles, and holds a Diploma or Certification in Culinary Arts along with a Level 3 Food Hygiene

Qualifications

• Diploma or Professional Certification in Culinary Arts or related discipline.
• 5–8 years of experience in a Japanese restaurant.
• 2–3 years in Head Chef or Sous Chef leadership roles.
• Strong knowledge of authentic Japanese cuisine, including sushi and sashimi.
• Food Hygiene Safety Course - Level 3.

Responsibilities

• Lead and manage day-to-day kitchen operations.
• Ensure dishes are prepared consistently per recipes and standards.
• Oversee food preparation, cooking, plating and service.
• Maintain a clean, organised, and efficient kitchen.
• Develop, review and enhance menu offerings with management.
• Monitor food quality, cost control and inventory levels.
• Ensure compliance with Singapore Food Agency regulations and HACCP.

Skills

Team Leadership

Menu Development

Food Safety

Inventory Management

Cost Control

Education

Diploma or Professional Certification in Culinary Arts

Job description

Position Summary

The Head Chef is responsible for leading all kitchen operations at a Japanese restaurant, ensuring the consistent delivery of high-quality Japanese cuisine while maintaining the highest standards of food quality, hygiene, cost control, and kitchen efficiency. The Head Chef will oversee menu execution, supervise the kitchen team, manage inventory, maintain food safety compliance, and drive culinary excellence to create an exceptional dining experience for every guest.

Key Responsibilities

1. Kitchen Operations

• Lead and manage the day-to-day operations of the kitchen.
• Ensure all dishes are prepared consistently according to established recipes, presentation standards, and quality expectations.
• Oversee food preparation, cooking, plating, and timely service during operating hours.
• Maintain a clean, organised, and efficient kitchen environment.

2. Culinary Excellence

• Develop, review, and enhance menu offerings in collaboration with management.
• Introduce seasonal specials and innovative Japanese dishes while maintaining authenticity.
• Monitor food quality, taste, presentation, and portion control.
• Ensure ingredients used are fresh and of the highest quality.

3. Team Leadership

• Recruit, train, mentor, and supervise Sous Chefs, Chefs de Partie, Commis Chefs, and Kitchen Assistants.
• Prepare staff schedules to ensure adequate manpower coverage.
• Conduct performance evaluations and provide coaching to improve team performance.
• Foster teamwork, discipline, and a positive working culture.

4. Inventory & Cost Management

• Plan and forecast food requirements based on business volume.
• Manage purchasing, receiving, and storage of food supplies.
• Monitor stock levels and minimise wastage.
• Control food cost, labour cost, and kitchen operating expenses.
• Conduct regular stock takes and inventory reconciliation.

5. Food Safety & Compliance

• Ensure full compliance with Singapore Food Agency (SFA) regulations and food hygiene standards.
• Maintain HACCP principles and workplace safety procedures.
• Ensure proper food storage, temperature control, sanitation, and cleanliness at all times.
• Lead kitchen audits and ensure corrective actions are implemented promptly.

6. Quality Assurance

• Maintain consistency in food quality across every service.
• Monitor customer feedback and continuously improve food offerings.
• Ensure recipes and standard operating procedures (SOPs) are followed by all kitchen staff.

7. Operational Planning

• Work closely with Restaurant Management to support promotions, events, and new product launches.
• Recommend improvements to kitchen workflow and operational efficiency.
• Support budgeting and business planning initiatives.

Requirements

Education & Experience

• Diploma or Professional Certification in Culinary Arts or related discipline preferred.
• Minimum 5-8 years of experience in a Japanese restaurant, with at least 2-3 years in a Head Chef or Sous Chef leadership role.
• Strong knowledge of authentic Japanese cuisine, including sushi, sashimi, grilled dishes, hot kitchen, and traditional cooking techniques.
• Experience managing high-volume restaurant operations is an advantage.
• Food Hygiene Safety Course -Level 3