Head Chef

MEAT AND GREEN PTE. LTD.; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

MEAT AND GREEN PTE. LTD. in Singapore is seeking a hands-on kitchen leader to oversee all food preparation and kitchen operations, ensuring high-quality dishes, safety compliance, and efficient inventory management. You will collaborate with management to develop diverse menus and uphold strict hygiene standards.

The role requires guiding chefs at all levels, managing stock and ordering, and working weekends and public holidays on a rotational roster in a fast-paced environment.

Qualifications

• Experience in a professional kitchen is required.
• Strong leadership and people management skills.
• Ability to work under pressure and manage multiple tasks.

Responsibilities

• Direct and control the food preparation process to ensure consistent quality and timely delivery of dishes.
• Review, approve, and refine dishes before service to maintain high culinary standards.
• Manage and collaborate with chefs at all levels to foster teamwork and skill development.
• Develop and create menu items and recipes that offer variety and meet quality expectations.
• Assess food inventory needs, manage stock levels, and coordinate ordering to optimize kitchen supply.
• Ensure the kitchen complies with all sanitary and food safety regulations to maintain a safe environment.
• Able to work on his/her feet and think like a problem solver.
• Must be able to work weekends and public holidays, day and evening on a rotational roster.
• This is a hands on position and may require independent work in a busy environment.

Job description

Job Summary

Lead and oversee all aspects of food preparation and kitchen operations to ensure high-quality dishes, compliance with safety standards, and efficient inventory management. Collaborate with management to develop diverse menus and maintain excellent hygiene

Responsibilities

• Direct and control the food preparation process to ensure consistent quality and timely delivery of dishes
• Review, approve, and refine dishes before service to maintain high culinary standards
• Manage and collaborate with chefs at all levels to foster teamwork and skill development
• Develop and create menu items and recipes that offer variety and meet quality expectations
• Assess food inventory needs, manage stock levels, and coordinate ordering to optimize kitchen supply
• Ensure the kitchen complies with all sanitary and food safety regulations to maintain a safe environment
• Able to work on his/her feet and think like a problem solver
• Must be able to work weekends and public holidays, day and evening on a rotational roster
• This is a hands on position and may require independent work in a busy environment