Head Chef

FURAMA PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading hospitality company in Singapore is seeking an experienced Culinary Manager to oversee kitchen operations and lead the culinary team. You will be responsible for menu development, inventory management, and ensuring high standards of food quality and safety. The ideal candidate has at least 8 years of experience in kitchen management and is solution-oriented. This role offers competitive compensation and the opportunity to shape a vibrant culinary experience.

Qualifications

• Proficiency in kitchen management and inventory systems.
• Minimum 8 years of experience.
• Calm under pressure and solution-oriented.

Responsibilities

• Lead the culinary team and oversee all kitchen operations.
• Plan, direct, and coordinate all kitchen activities.
• Design seasonal and specialty menus aligned with guest preferences.
• Monitor inventory levels and coordinate with suppliers.
• Prepare yearly budget for the kitchen section.

Skills

Kitchen management

Inventory systems

Culinary trends knowledge

Problem-solving

Job description

Job Function

Leads the culinary team and oversees all kitchen operations, ensuring high standards of food quality , safety and presentation. This role combines creative menu development with strategic leadership and operational efficiency.

Responsibilities

• Plan, direct, control and co-ordinate activities of all kitchen staff engaged in preparing and cooking food to ensure efficient and profitable food service.
• Design seasonal and specialty menus aligned with guest preferences and brand standards.
• Innovate new dishes andrefine exisitng recipes for quality and consistency.
• Plan and approve menus for the various kithens
• Review menus, analyze recipes, determine food, labour and overhead costs and draft prices of menu items. To work with F&B Mnaager and Purchasing Departmnet on the pricing of menu items.
• Prepares market lists, indicating types of food items, quality and quantity required.
• Co-operate with the Director Of Purchasing in locating sources of raw food items and substitute locally available for imported ones.
• Monitor inventory levels and coordinte wiht suppliers for fresh, cost-effective ingredients.
• Plan overall food production taking into consideration forecast, probable number of guests, supply and availability of food items, popularity of various dishes, presentation, local and international clientele.
• Receive Function Event Orders from Catering and Banquet personnel and schedule preparation of food
• Contorl food costs by minimising spoilage, maintaining adequate inventory of food, utilizing food surpluses and portion control.
• Prepares monthly kithen transfers, display and spoilage reports
• Check all kitchen equipment making sure they are in good working conditions, follow up on any eqipment that needs repair, additonal spare parts replacement or for disposal.
• Monitor and approve roster schedules of all kitchen staff and control the schedules making sure all kithens are covered properly. Keep close watch on payroll costs and schedule staff to meet business fluctuations.
• Prepare yearly budget for the kitchen section and submit to F&B Manager for approval.

Job Specifications

• Proficiency in kitchen management and inventory systems. Up-to-date knowledge of culinary trends and dietary requirements.
• Minimum 8 years of experience
• Calm under pressure and solution-oriented.