HEAD CHEF

SHANGHAI SEAFOOD PTE. LTD.; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

SHANGHAI SEAFOOD PTE. LTD. is seeking an experienced Head Chef to lead our Turkish kitchen operations, shaping authentic menus and ensuring top-quality dishes.

You will manage daily kitchen activities, mentor staff, control costs, and uphold food safety standards while delivering memorable Turkish dining experiences.

Qualifications

• Diploma or professional qualification in Culinary Arts, Hospitality, or a related discipline.
• Minimum 8 years of culinary experience, including at least 3 years in a Head Chef or senior kitchen leadership role.
• Proven expertise in authentic Turkish cuisine, including traditional techniques and menu development.
• Strong leadership, team management and staff development skills.
• Experience in food costing, inventory management, procurement, and kitchen operations.
• Thorough knowledge of food safety, hygiene, and HACCP principles.
• Excellent organisational, communication and problem-solving skills.
• Ability to work effectively in a fast-paced environment, including weekends and public holidays.

Responsibilities

• Lead and manage the daily kitchen operations, ensuring efficiency and consistent food quality.
• Design, develop and update Turkish menus, incorporating traditional and contemporary Turkish cuisine.
• Prepare and oversee the production of Turkish specialties, ensuring consistency in taste, presentation and quality.
• Supervise, train and mentor kitchen staff to maintain high culinary and operational standards.
• Monitor food preparation, portion control and presentation to ensure compliance with established recipes and specifications.
• Manage food purchasing, inventory, supplier relationships, and cost control while minimizing food wastage.
• Ensure compliance with Singapore Food Agency (SFA) regulations, food safety, hygiene, and workplace safety requirements.
• Develop and implement standard operating procedures (SOPs) to improve kitchen efficiency and productivity.
• Collaborate with restaurant management to introduce seasonal menus, promotional offerings, and new Turkish signature dishes.
• Monitor kitchen budgets, food costs, and operational performance to achieve profitability targets.
• Maintain a clean, organised, and safe kitchen environment at all times.
• Stay updated on Turkish culinary trends and continuously enhance the restaurant’s dining experience through innovation and quality improvement.

Skills

Leadership

Menu Development

Turkish Cuisine Expertise

Food Costing

Inventory Management

Staff Training

Food Safety

Communication

Problem Solving

Education

Diploma in Culinary Arts

Job description

Job Description

We are seeking an experienced and passionate Head Chef (Turkish Cuisine) to lead our kitchen operations and deliver authentic Turkish culinary experiences. The successful candidate will be responsible for menu planning, food quality, kitchen management, staff supervision, and ensuring the highest standards of food safety and operational excellence.

Key Responsibilities

• Lead and manage the daily operations of the kitchen, ensuring efficient workflow and consistent food quality.
• Design, develop, and update authentic Turkish menus, incorporating both traditional and contemporary Turkish cuisine.
• Prepare and oversee the production of Turkish specialties, ensuring consistency in taste, presentation, and quality.
• Supervise, train, and mentor kitchen staff to maintain high culinary and operational standards.
• Monitor food preparation, portion control, and presentation to ensure compliance with established recipes and specifications.
• Manage food purchasing, inventory, supplier relationships, and cost control while minimizing food wastage.
• Ensure compliance with Singapore Food Agency (SFA) regulations, food safety, hygiene, and workplace safety requirements.
• Develop and implement standard operating procedures (SOPs) to improve kitchen efficiency and productivity.
• Collaborate with restaurant management to introduce seasonal menus, promotional offerings, and new Turkish signature dishes.
• Monitor kitchen budgets, food costs, and operational performance to achieve profitability targets.
• Maintain a clean, organised, and safe kitchen environment at all times.
• Stay updated on Turkish culinary trends and continuously enhance the restaurant’s dining experience through innovation and quality improvement.

Requirements

• Diploma or professional qualification in Culinary Arts, Hospitality, or a related discipline is preferred.
• At least 8 years of relevant culinary experience, including a minimum of 3 years in a Head Chef or senior kitchen leadership role.
• Demonstrated expertise in authentic Turkish cuisine, including traditional cooking techniques, ingredients, and menu development.
• Strong leadership, team management, and staff development skills.
• Proven experience in food costing, inventory management, procurement, and kitchen operations.
• Thorough knowledge of food safety, hygiene, and HACCP principles.
• Excellent organisational, communication, and problem-solving skills.
• Ability to work effectively in a fast-paced environment and during weekends and public holidays when required.