Head Chef

vault personnel pte. ltd.; Singapore; On-site; SGD 66,960 - 78,120; Full time

Job summary

Vault Personnel Pte. Ltd. in Singapore is seeking a Head Chef to lead a kitchen focused on Japanese Fusion cuisine. You will oversee daily operations, coach a small team and ensure high-quality preparation and presentation.

The role involves menu development, cost control, supplier liaison, and strict adherence to NEA hygiene standards. Working hours are 5.5 days, with a salary range of SGD 6,000 to SGD 7,000 per month, reflecting experience and responsibilities.

Qualifications

• Extensive experience in Japanese cuisine, sashimi preparation and premium seafood handling
• Proven ability to butcher large whole tuna and salmon with precision
• Exceptional knife handling and food preparation skills
• Strong leadership experience managing a kitchen team of at least four staff
• Good understanding of food costing, inventory management and labour scheduling
• Customer-focused with strong interpersonal and communication skills
• Passionate about innovation, menu development and delivering exceptional dining experiences

Responsibilities

• Create, prepare and present Japanese Fusion dishes while ensuring quality and consistency
• Oversee kitchen operations and daily workflow for smooth service
• Lead a kitchen team of four, coaching and monitoring performance
• Develop and implement new menus, recipes and seasonal promotions
• Ensure food safety, hygiene and FIFO inventory practices are followed
• Negotiate with suppliers and manage procurement and costs
• Plan manpower schedules to optimise productivity and control labour costs
• Monitor inventory, waste and budgeted food costs
• Maintain high standards of portioning and presentation
• Lead recruitment and onboarding with Corporate HR
• Foster a positive kitchen culture and guest-focused dining experience
• Be the overall person-in-charge of the kitchen and service standards

Skills

Japanese cuisine

Sashimi prep

Knife skills

Leadership

Food costing

Inventory management

Labour scheduling

Menu development

Customer focus

Job description

The Head Chef will be responsible for handling all food-related concerns and taking care of all food preparation needs at restaurants.

Job Responsibilities

• Responsible for the creation, preparation and presentation of Japanese Fusion cuisine while ensuring consistency in quality and taste
• Oversee the overall operations and management of the kitchen, ensuring smooth day-to-day operations
• Lead and supervise a kitchen team of approximately four employees, providing coaching, guidance and performance management to ensure operational excellence
• Plan, develop and execute new menu offerings, including recipe research & development, food costing, plating, food photography and seasonal promotions
• Demonstrate advanced butchery and fish preparation skills, including the ability to break down whole tuna and salmon into sashimi-grade portions with precision and minimal wastage
• Possess excellent knife skills and maintain high standards in food preparation, portioning and presentation
• Ensure all food handling, storage, sanitation and hygiene practices comply with NEA food safety regulations and company SOPs
• Ensure all food served meets the company's quality, consistency, portion control and presentation standards
• Liaise with suppliers on procurement, negotiate purchases where appropriate and maintain strong supplier relationships
• Verify that all incoming ingredients and supplies meet quality standards and are properly stored using FIFO inventory practices
• Monitor inventory levels, minimise food wastage and maintain budgeted food cost targets
• Plan manpower schedules effectively to optimise productivity while controlling labour costs
• Conduct routine inspections of kitchen cleanliness, food safety, equipment maintenance, inventory management and operational compliance
• Accountable for kitchen budget, food cost control, inventory accuracy and overall operational performance
• Lead recruitment for kitchen staff and coordinate onboarding, appointment documentation and uniform arrangements with Corporate HR
• Foster a positive kitchen culture by working closely with management and team members to achieve operational excellence
• Be approachable and customer-oriented by interacting with guests, building rapport, gathering feedback and enhancing the overall dining experience
• Overall person-in-charge of the kitchen, ensuring service standards, food quality, team performance and operational efficiency are consistently maintained
• Perform any other duties or projects as assigned by Management

Job Requirements

• Extensive experience in Japanese cuisine, particularly sashimi preparation and premium seafood handling
• Proven ability to butcher large whole tuna and salmon with precision
• Exceptional knife handling and food preparation skills
• Strong leadership experience managing a kitchen team of at least four staff
• Good understanding of food costing, inventory management and labour scheduling
• Customer-focused with strong interpersonal and communication skills
• Passionate about innovation, menu development and delivering exceptional dining experiences

Others

• Location: Central
• Working Hours: 5.5 days (Mon to Fri, Sat half day)
• Annual Leave: 14 days
• Salary: $6,000 to $7,000