Head Chef

BOMUL FOOD (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

BOMUL FOOD (SINGAPORE) PTE. LTD. is seeking a Head Chef to lead a dynamic kitchen, delivering high-quality dishes in a fast-paced, multicultural environment that values creativity and excellence.

You will prepare and cook, supervise operations, collaborate on menu development, and mentor junior staff while upholding NEA and HACCP standards and working flexible hours.

Qualifications

• Minimum 5 years of relevant culinary experience in established restaurants or hotels.
• Professional culinary qualification (Diploma in Culinary Arts) or WSQ Advanced Certificate preferred.
• Strong knowledge of food safety, HACCP principles, and kitchen equipment operation.
• Excellent teamwork and communication in a multicultural environment; flexible hours including weekends/holidays.

Responsibilities

• Prepare and cook high-quality dishes according to recipes and presentation standards.
• Supervise and coordinate kitchen operations during shifts, ensuring food safety and NEA compliance.
• Collaborate with Head Chef to develop new menu items and seasonal offerings reflecting diverse traditions.
• Train and mentor junior kitchen staff, fostering a positive, inclusive team environment.

Skills

Teamwork

Communication

Flexibility

Leadership

Education

Diploma in Culinary Arts

WSQ Advanced Certificate

Job description

Job Summary

We are seeking a talented Head Chef to join our dynamic kitchen team to join us. This role offers an exciting opportunity to showcase your culinary expertise whilst working in a fast-paced, multicultural environment that values creativity and excellence in food preparation.

Job Description

• Prepare and cook high-quality dishes according to established recipes and presentation standards, ensuring consistency and exceptional taste
• Supervise and coordinate kitchen operations during assigned shifts, maintaining food safety and hygiene standards in compliance with NEA regulations
• Collaborate with the Head Chef to develop new menu items and seasonal offerings that reflect diverse culinary traditions
• Train and mentor junior kitchen staff, fostering a positive and inclusive team environment that supports professional development

Job Requirements

• Minimum 5 years of relevant culinary experience in established restaurants or hotels, with demonstrated expertise in assigned section
• Professional culinary qualification (e.g., Diploma in Culinary Arts, WSQ Advanced Certificate) or equivalent certification preferred
• Strong knowledge of food safety practices, HACCP principles, and kitchen equipment operation
• Excellent teamwork and communication skills with ability to work effectively in a multicultural environment; ability to work flexible hours including weekends and public holidays