Head Chef

weeat pte. ltd.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

weeat pte. ltd. is seeking a strategic Head Chef to lead our Central Kitchen operations in Singapore. You will ensure consistent food quality, timely fulfilment of orders, and the development of menus for enquiries and tenders.

You will manage a large team, control costs, uphold hygiene standards, forecast ingredients, and collaborate on innovative catering concepts and high-profile events.

Qualifications

• Minimum 5–8 years of experience in high-volume production kitchen, commercial catering, or RTE manufacturing.
• Diploma or Bachelor’s Degree in Culinary Arts, Food Technology, or Hospitality Management preferred.
• Food Hygiene/Safety Management Level 1 or Level 3 preferred.

Responsibilities

• Oversee and manage daily Central Kitchen operations
• Ensure consistent food quality and timely order fulfilment
• Develop and propose menus for customer enquiries and tender submissions
• Create innovative dining concepts for catering operations
• Support and manage high-profile catering events and services
• Evaluate and source new ingredients, raw materials, and suppliers
• Prepare weekly ingredient forecasts for purchasing and production planning
• Establish standard food costing and monitor costs to ensure profitability
• Maintain strict hygiene, food safety, and sanitation standards
• Monitor and control labour costs while improving kitchen productivity
• Lead, train, and develop a large team of Sous Chefs, cooks, and kitchen assistants

Education

Diploma or Bachelor’s Degree in Culinary Arts / Food Technology / Hospitality Management

Job description

Head Chef for Central Kitchen

Head Chef Key Responsibilities:

• - Oversee and manage daily Central Kitchen operations


• - Ensure consistent food quality and timely order fulfilment


• - Develop and propose menus for customer enquiries and tender submissions


• - Create innovative dining concepts for catering operations


• - Support and manage high-profile catering events and services


• - Evaluate and source new ingredients, raw materials, and suppliers


• - Prepare weekly ingredient forecasts for purchasing and production planning


• - Establish standard food costing and monitor costs to ensure profitability


• - Maintain strict hygiene, food safety, and sanitation standards


• - Monitor and control labour costs while improving kitchen productivity


• - Lead, train, and develop a large team of Sous Chefs, cooks, and kitchen assistants

Qualifications:

• - Food Hygiene/Safety Management Level 1 or Level 3 (preferred)


• - minimum of 5–8 years of experience, with at least 2–3 years specifically in a high-volume production kitchen, commercial catering, or ready-to-eat (RTE) manufacturing facility.


• - A Diploma or Bachelor’s Degree in Culinary Arts, Food Technology, or Hospitality Management provides the necessary foundation in food chemistry and business operations.

Schedule: Mon - Fri, and occasional weekends if there are any events.