HEAD CHEF

SELERA KAMPUNG PLACE PTE. LTD.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

SELERA KAMPUNG PLACE PTE. LTD. seeks a creative, experienced Head Chef to lead the entire kitchen operation in Singapore. You will oversee menu creation, manage the kitchen staff, control food and labor costs, and ensure every dish meets top standards of taste, presentation, and food safety.

You will hire, train, and mentor chefs, develop seasonal menus, and coordinate workflow with front-of-house during peak service hours, while maintaining equipment and enforcing hygiene protocols.

Qualifications

• Experience leading a kitchen team and mentoring chefs.
• Strong understanding of food safety and hygiene standards.
• Proven ability to manage food costs and inventory.
• Ability to design and refine menus to reflect seasonality.

Responsibilities

• Lead the Kitchen Team: Hire, train, schedule, and mentor Sous Chefs, Chefs de Partie, cooks, and kitchen helpers to build a disciplined, high-performing team.
• Menu Development & Quality Control: Design and update seasonal menus, standardize recipes, and inspect dishes before service to guarantee consistent flavor, portioning, and presentation.
• Manage Food Costs & Inventory: Plan budgets, negotiate with food suppliers, control stock levels, and minimize kitchen waste to meet target profit margins.
• Enforce Food Safety & Hygiene: proper food storage, sanitation schedules, and workplace safety.
• Oversee Kitchen Operations: Coordinate smooth workflow between kitchen stations and front-of-house staff during peak service hours, resolving any bottlenecks immediately.
• Equipment & Facility Maintenance: Monitor kitchen equipment condition, arrange timely repairs, and ensure deep-cleaning routines are followed.
• Proven ability to manage food costs, vendor relationships, and large kitchen teams under high-pressure service.

Job description

We are looking for a creative, experienced, and strong-willed Head Chef to lead our entire kitchen operation. You will oversee menu creation, manage kitchen staff, control food and labor costs, and ensure every dish leaves the kitchen meeting the highest standards of taste, presentation, and food safety.

Key Responsibilities:

• Lead the Kitchen Team: Hire, train, schedule, and mentor Sous Chefs, Chefs de Partie, cooks, and kitchen helpers to build a disciplined, high-performing team.

• Menu Development & Quality Control: Design and update seasonal menus, standardize recipes, and inspect dishes before service to guarantee consistent flavor, portioning, and presentation.

• Manage Food Costs & Inventory: Plan budgets, negotiate with food suppliers, control stock levels, and minimize kitchen waste to meet target profit margins.

• Enforce Food Safety & Hygiene: proper food storage, sanitation schedules, and workplace safety.

• Oversee Kitchen Operations: Coordinate smooth workflow between kitchen stations and front-of-house staff during peak service hours, resolving any bottlenecks immediately.

• Equipment & Facility Maintenance: Monitor kitchen equipment condition, arrange timely repairs, and ensure deep-cleaning routines are followed.

• Proven ability to manage food costs, vendor relationships, and large kitchen teams under high-pressure service.