Head Chef

DIM SUM PTE. LTD.; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

DIM SUM PTE. LTD. is seeking an experienced culinary leader to supervise the kitchen team, ensuring recipes are followed, portions are consistent, and dishes are prepared to presentation standards in a fast-paced service environment.

You will support the Deputy Executive Chef in menu implementation, train junior staff, monitor hygiene and safety, manage stock and waste, and coordinate with service teams to deliver seamless dining experiences.

Responsibilities

• Oversee the kitchen team during daily operations to ensure timely and efficient food preparation.
• Assign duties and organize kitchen workflows to ensure smooth service.
• Maintain cleanliness and compliance with hygiene and food safety standards.
• Assist with stock checks, storage, and waste reduction to optimize ingredients usage.
• Communicate effectively with service staff and other departments to ensure seamless service.

Job description

KeyResponsibilities

• 1. Kitchen Supervision & Food Preparation

  Oversee the kitchen team during daily operations to ensure timely and efficient food preparation.

  Ensure all dishes are prepared according to established recipes and presentation standards.

  Monitor portion control and consistency across all kitchen stations.

  Support the Deputy Executive Chef in implementing menus and kitchen procedures.

• 2. Staff Coordination & Support

  Assign duties and assist in organizing kitchen workflows for smooth service.

  Guided and supported junior chefs and cooks in executing tasks accurately.

  Help onboard new kitchen staff by demonstrating preparation and safety standards.

• 3. Hygiene & Food Safety

  Maintain cleanliness and organization of the kitchen area.

  Ensure compliance with hygiene, food handling, and safety standards as per local regulations.

  Report any maintenance issues or equipment malfunctions promptly.

• 4. Stock Handling & Waste Reduction

  Assist with daily stock checks and ensure proper storage of ingredients.

  Monitor food usage and help minimize waste through efficient preparation practices.

  Support inventory management byinforming senior chefs of stock levels and replenishment needs.

• 5. Communication & Collaboration

  Communicate effectively with service staff and other departments to ensure seamless service.

  Report any issues or challenges in the kitchen to the Deputy Executive Chef.

  Contribute ideas for improving kitchen operations and dish presentation when appropriate.