HEAD CHEF

AROMA & SPICE CATERING PTE. LTD.; Singapore; On-site; SGD 33,000 - 61,000; Full time

Job summary

AROMA & SPICE CATERING PTE. LTD. is seeking a capable kitchen operations lead to oversee cooks, manage staffing, and ensure high standards of food quality and hygiene.

The role requires coordinating tasks, maintaining stock, and implementing health policies to deliver exceptional service. The ideal candidate will design menus, monitor preparation quality, and handle customer feedback. This position emphasizes on-site work, schedule flexibility, and adherence to safety regulations in a busy

Qualifications

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Responsibilities

• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Skills

Food safety

HR management

BOH systems

Inventory management

Communication

Deadline-oriented

Staff coordination

Hygiene standards

Menu planning

Job description

• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.