Head Chef

JESSIE VIET FOOD; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A Vietnamese restaurant in Singapore is looking for an experienced Head Chef to oversee kitchen operations and ensure high-quality service. Your role will involve training staff, planning menus, and managing inventory while maintaining food safety standards. This is an exciting opportunity for a creative leader with strong culinary skills and the ability to work under pressure.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef.
• Strong leadership, communication, and people-management skills.
• Solid knowledge of culinary techniques and kitchen operations.
• Creative in menu planning and dish development.
• Strong understanding of cost control and inventory management.

Responsibilities

• Oversee daily kitchen operations to ensure smooth and high-quality service.
• Train, supervise, and support kitchen staff.
• Set and maintain kitchen standards, policies, and food quality.
• Coordinate with front-of-house teams for efficient service.
• Plan and update menus based on the restaurant’s concept.
• Create new dishes and ensure consistency in taste and presentation.
• Monitor food trends and introduce new ideas when suitable.
• Manage kitchen budget, food costs, and labor allocation.
• Control inventory, order supplies, and minimize waste.
• Maintain strong relationships with suppliers.
• Ensure strict compliance with hygiene, safety, and health regulations.
• Conduct regular kitchen inspections and ensure readiness for audits.

Skills

Leadership

Communication

Culinary Techniques

Menu Planning

Cost Control

Job description

Responsibilities

• Oversee daily kitchen operations to ensure smooth and high-quality service.
• Train, supervise, and support kitchen staff.
• Set and maintain kitchen standards, policies, and food quality.
• Coordinate with front-of-house teams for efficient service.
• Plan and update menus based on the restaurant’s concept.
• Create new dishes and ensure consistency in taste and presentation.
• Monitor food trends and introduce new ideas when suitable.
• Manage kitchen budget, food costs, and labor allocation.
• Control inventory, order supplies, and minimize waste.
• Maintain strong relationships with suppliers.
• Ensure strict compliance with hygiene, safety, and health regulations.
• Conduct regular kitchen inspections and ensure readiness for audits.

Requirements

• Proven experience as a Head Chef or Senior Sous Chef.
• Strong leadership, communication, and people-management skills.
• Solid knowledge of culinary techniques and kitchen operations.
• Creative in menu planning and dish development.
• Strong understanding of cost control and inventory management.
• Able to work under pressure in a fast-paced environment.
• Flexibility to work evenings, weekends, and public holidays.
• Food safety and hygiene certification preferred.