Head Chef

PSGourmet Pte Ltd; Singapore; On-site; SGD 45,000 - 70,000; Full time

Job summary

A local culinary enterprise in Singapore is seeking an experienced Head Chef to oversee kitchen operations and lead the culinary team in delivering high-quality dining experiences. You will be responsible for menu development, staff training, and maintaining food safety standards. The ideal candidate has extensive kitchen experience, strong culinary skills, and proven leadership abilities.

Qualifications

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.
• Experience in Western / Asian cuisine.
• Ability to perform under pressure.

Responsibilities

• Oversee daily kitchen operations and ensure smooth service.
• Lead, train, and mentor kitchen staff.
• Manage inventory and ensure cost control.
• Ensure compliance with food safety regulations.
• Coordinate with front‑of‑house teams for service.
• Contribute insights in management meetings.

Skills

Culinary knowledge

Team management

Food costing

Inventory control

Organisational skills

Education

Valid Food Hygiene Certificate (WSQ)

Job description

The Head Chef is responsible for overseeing the overall kitchen operations, ensuring high standards of food quality, consistency, hygiene, and cost control. This role leads the culinary team in menu execution, staff development, and operational excellence, while upholding the brand’s culinary standards and guest experience.

RESPONSIBILITIES

1. Kitchen Operations and Food Quality

• Oversee all daily kitchen operations, ensuring smooth service during peak and off‑peak periods.
• Ensure consistent execution of recipes, plating standards, and portion sizes.
• Conduct regular quality checks on food preparation, taste, and presentation.
• Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).

2. Menu Development

• Collaborate with the Executive Chef and management on menu planning and seasonal specials.
• Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.
• Conduct food tastings, standardisation, and recipe costing for all new menu items.

3. Team Leadership and Training

• Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.
• Schedule and manage manpower planning, ensuring adequate coverage.
• Conduct performance evaluations, provide coaching, and support skill development for junior cooks.

4. Inventory, Costing and Budget Control

• Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).
• Ensure cost control through portion management, waste minimisation, and supplier coordination.
• Work with management on food cost targets, budgeting, and monthly cost analysis.

5. Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and workplace safety regulations.
• Conduct regular kitchen audits and ensure proper maintenance of equipment.
• Enforce safe working practices and coordinate with management on any repair needs.

6. Coordination & Communication

• Work closely with front‑of‑house teams to ensure seamless service delivery.
• Communicate daily specials, menu changes, and operational needs clearly to all staff.
• Attend management meetings and contribute operational insights.

REQUIREMENTS

• At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.
• Strong culinary knowledge and experience in Western / Asian cuisine.
• Proven leadership and team management skills.
• Excellent understanding of food costing, inventory control, and operational KPIs.
• Strong organisational skills and ability to perform under pressure.
• Valid Food Hygiene Certificate (WSQ).