Head Chef

CHAO YUAN PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

CHAO YUAN PTE. LTD. in Suntec, Singapore, is seeking a Head Chef to lead a high-volume, premium Chinese restaurant. You will master Teochew techniques and drive kitchen efficiency while maintaining food costs and hygiene to meet SFA standards.

The role requires 8–10 years in Chinese kitchens, with at least 3 years in a Head Chef or Executive Sous Chef position, and Mandarin fluency for supplier liaison. A top-tier dining atmosphere awaits in a city-center setting.

Qualifications

• Minimum 8–10 years in Chinese professional kitchens.
• At least 3 years in Head Chef or Executive Sous Chef roles.
• Deep knowledge of Teochew Chinese cuisine and wok skills.
• Strong leadership and communication under pressure.
• Mandarin fluency for supplier liaison.

Responsibilities

• Oversee daily kitchen operations ensuring high standards of taste and presentation.
• Design and implement seasonal menus and chef's specials for various occasions.
• Monitor inventory, negotiate with suppliers, and manage food waste to protect margins.
• Enforce SFA food safety requirements and maintain an A-grade cleanliness rating.
• Recruit, train, and supervise kitchen staff across roles such as Sous Chefs and Wok Chefs.
• Procurement & vendor relations to source ingredients and equipment upgrades.
• Collaborate with HR on manpower planning and safety training for kitchen staff.
• Engage VIP guests and corporate clients to customize menus during events.
• Assist Maintenance in troubleshooting kitchen equipment and plan upgrades.
• Provide coordination between kitchen and front-of-house during peak periods.

Skills

Culinary Leadership

Menu Development

Cost Management

Quality & Hygiene Control

Team Mentorship

Job description

Job Description: Head Chef (行政总厨)

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

Job Summary

We are seeking a highly skilled and disciplined Head Chef to lead our culinary team in a high-volume, premium Chinese restaurant. The ideal candidate will be a master of traditional TeoChew Chinese cooking techniques—ranging from wok hei mastery to intricate banquet preparation—while possessing the modern management skills necessary to maintain food costs, hygiene standards (SFA), and kitchen efficiency in a fine dining environment.

Key Responsibilities

• Culinary Leadership: Oversee the daily operations of the kitchen, ensuring every dish meets the restaurant’s high standards for taste, presentation, and consistency.

• Menu Development: Design and innovate seasonal menus, "chef’s specials," and curated sets for different occasions.

• Cost Management: Monitor food inventory, negotiate with suppliers, and manage food waste to maintain healthy profit margins without compromising quality.

• Quality & Hygiene Control: Enforce strict adherence to Singapore Food Agency (SFA) food safety regulations and maintain an A-grade kitchen cleanliness rating.

• Team Mentorship: Recruit, train, and supervise kitchen staff (Sous Chefs, Wok Chefs, and Commis), fostering a culture of professional growth and discipline.

Ad Hoc Tasks & Operational Support

In our fast-paced environment, the Head Chef is a key pillar of the overall business operation and will be expected to assist with:

• Procurement & Vendor Relations: Support the Operations Manager in sourcing specialized ingredients or testing new equipment for kitchen upgrades.

• Cross-Departmental Collaboration: Work with the HR Manager on manpower planning, staff performance reviews, and workplace safety training for kitchen personnel.

• VIP Guest Engagement: Occasionally interact with VIP diners or corporate clients to customize menus or explain specific culinary techniques during special events.

• Facility Oversight: Assist the Maintenance Manager in identifying and troubleshooting kitchen equipment malfunctions (e.g., walk-in chillers, high-pressure burners).

• Emergency Floor Support: During exceptional peak periods, provide high-level coordination between the kitchen and Front-of-House to ensure smooth service flow.

Requirements

• Experience: Minimum 8–10 years of experience in Chinese professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.

• Technical Mastery: Deep knowledge of Teochew Chinese cuisine, with expert-level wok skills and plating aesthetics.

• Leadership: Strong communication skills and the ability to lead a diverse team under high-pressure, fast-turnaround conditions.

• Language: Professional fluency in Mandarin is essential for managing kitchen operations and communicating with traditional suppliers.