Head Chef

PARADISE INN (2) PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading restaurant in Singapore is seeking an experienced Kitchen Manager who will report to the Brand Executive Chef. This role requires at least eight years of kitchen management experience and strong culinary skills in Chinese cuisine. Responsibilities include managing food preparation, training junior chefs, and adhering to food safety standards. The ideal candidate will have a passion for quality food and training others, ensuring high standards in a dynamic kitchen environment.

Qualifications

• Minimum of eight years of progressive 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 standards of food preparation.
• Work closely with the Brand Executive Chef to develop new dishes.
• Supervise and train junior chefs in cooking techniques.

Skills

Culinary skills in Chinese cuisine

Team leadership

Food safety knowledge

Inventory management

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.