Head Chef

SINGCO BV PTE. LTD.; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

The Head Chef at SINGCO BV PTE. LTD. will lead the kitchen team in delivering authentic Cantonese cuisine of the highest quality.

The role requires mastery of Cantonese cooking techniques, strong leadership in kitchen operations, and a firm commitment to food safety and service excellence. Key responsibilities include menu development, kitchen operations, team leadership, quality and compliance, and ensuring a superior customer experience by coordinating with front-of-house and addressing

Qualifications

• Experience leading a kitchen team in Cantonese cuisine.
• Strong leadership and organizational skills.
• In-depth knowledge of food safety and NEA/SFA regulations.

Responsibilities

• Lead the kitchen team to deliver authentic Cantonese cuisine of the highest quality.
• Oversee daily food preparation, cooking processes, and standard operating procedures.
• Manage inventory, ordering, and supplier relationships to ensure fresh ingredients and cost control.
• Ensure hygiene, safety, and regulatory compliance across the kitchen.
• Collaborate with front-of-house to align kitchen output with customer expectations.

Job description

The Head Chef will lead the kitchen team in delivering authentic Cantonese cuisine of the highest quality. This role requires skills of Cantonese cooking techniques, strong leadership in kitchen operations, and commitment to maintaining food safety and service excellence.

Key Responsibilities

1Menu Development

o Innovate seasonal specials while preserving authenticity.

o Ensure consistency in taste, presentation, and portion control.

2Kitchen Operations

o Oversee daily food preparation and cooking processes.

o Manage inventory ,ordering, and supplier relationships to ensure fresh, high-quality ingredients.

o Control food costs and minimize wastage.

3Team Leadership

o Supervise, train, and mentor kitchen staff.

o Allocate tasks and schedules to ensure smooth operations.

o Foster a collaborative and respectful work environment.

4Quality & Compliance

o Uphold hygiene and safety standards in line with Singapore’s NEA and SFA regulations.

o Conduct regular checks on food storage, preparation, and service.

o Ensure compliance with company policies and operational standards.

5Customer Experience

o Collaborate with front-of-house staff to align kitchen output with customer expectations.

o Address special dietary requests and ensure customer satisfaction.