Head Chef

COMPASS GROUP (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading food service management company in Singapore is seeking an experienced Head Chef to lead kitchen operations. The ideal candidate will have strong culinary skills, a proven track record in menu development, and excellent team management abilities. Responsibilities include overseeing food preparation, staff management, and maintaining compliance with health and safety regulations. This role offers a competitive salary and opportunities for creativity and innovation in a dynamic kitchen environment.

Qualifications

• 5 years of proven experience as a Head Chef or Executive Chef.
• Financially savvy in cost management.
• Excellent knowledge of cooking techniques and cuisines.

Responsibilities

• Create and develop innovative and appealing menu offerings.
• Oversee all food preparation activities ensuring high-quality standards.
• Recruit, train, and mentor kitchen staff.

Skills

Creativity

Leadership

Communication

Teamwork

Education

Culinary degree or equivalent certification

Job description

Job Responsibilities:

1. Menu Planning and Development:

• Create and develop innovative and appealing menu offerings that cater to a diverse range of tastes and dietary preferences.
• Stay updated with food trends and incorporate new ingredients and cooking techniques into the menu.

2. Food Preparation and Cooking:

• Oversee all food preparation activities, ensuring high-quality standards and consistency in taste and presentation.
• Maintain a clean and organized kitchen environment, adhering to all food safety and sanitation guidelines.

3. Staff Management:

• Recruit, train, and mentor kitchen staff, including chefs, cooks, and kitchen assistants.
• Set clear performance expectations and provide ongoing feedback to maintain a high-performing team.

4. Quality Control:

• Conduct regular quality checks to ensure that dishes meet established standards for taste, presentation, and portion size.
• Address any issues or concerns promptly to maintain food quality.

5. Inventory and Cost Control:

• Manage inventory levels and control food costs by implementing efficient ordering and wastage reduction measures.
• Monitor kitchen expenses and work within budgetary constraints.

6. Collaboration and Communication:

• Coordinate with front-of-house staff to ensure smooth kitchen operations and timely food service.
• Communicate special dietary requirements or customer preferences effectively to the kitchen team.

7. Compliance and Safety:

• Ensure compliance with all relevant health and safety regulations and food handling standards.
• Conduct regular kitchen inspections and address safety concerns promptly

Job Requirements:

• 5 years of proven experience as a Head Chef or Executive Chef in a high-volume restaurant, culinary establishment or institutional catering.
• Financially savvy in cost management
• A culinary degree or equivalent certification is preferred.
• Strong leadership and management skills.
• Creativity and ability to develop innovative dishes.
• Excellent knowledge of cooking techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Exceptional communication and teamwork skills.