Head Chef

PARADISE HOTPOT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading Chinese restaurant group in Singapore is seeking a Culinary Manager with at least eight years of experience in culinary management and a deep knowledge of traditional and contemporary Chinese dishes. The successful candidate will lead kitchen operations, ensure high standards of food preparation, and manage the training of junior chefs. This role requires strong leadership skills, compliance with food safety standards, and a passion for training and development. Join a dynamic team focused on culinary excellence!

Qualifications

• Minimum of eight years of culinary, kitchen management, and supervisory experience.
• Strong knowledge of traditional and contemporary Chinese dishes.
• Hands-on chef experience in high volume, complex service operations.

Responsibilities

• Lead and manage the Kitchen to ensure high food preparation standards.
• Plan and execute daily food preparation and cooking.
• Supervise and train junior chefs in kitchen techniques.

Skills

Culinary management

Knowledge of traditional and contemporary Chinese dishes

Team leadership

Training and development

Food safety standards compliance

Job description

Main Responsibilities

• Report to the Brand Executive Chef.
• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.
• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.
• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.
• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.
• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.
• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.
• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.
• Adhere strictly to the company’s Standard Operating Procedures (SOP).
• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.
• Assist in planning staff rosters and maintaining kitchen discipline.
• Monitor inventory levels for the outlet and perform e-procurement.
• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience
• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes
• Hands on chef experience in high volume, complex service operations is essential.
• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.
• Thorough understanding of food equipment and safety standards.
• Committed to fair employment practices, teamwork, and achieving KPIs.
• Passionate about training and development.
• Basic PC literacy.