Head Chef

hometown cuisine pte. ltd.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

hometown cuisine pte. ltd. seeks a skilled Head Chef to lead the kitchen team, overseeing operations, quality, and presentation to deliver exceptional dining experiences.

In this role, you will supervise daily prep and plating, manage staff, control inventory and costs, plan menus with the Executive Chef, and ensure strict health and sanitation compliance across all kitchen activities.

Responsibilities

• Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.
• Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.
• Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.
• Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.
• Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.
• Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

Job description

Job Summary:

We seek a skilled and dynamic Head Chef to lead our kitchen team. The Head Chef will oversee kitchen operations, consistently meeting quality, presentation, and efficiency standards. This role requires exceptional culinary expertise, leadership abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

• Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.
• Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.
• Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.
• Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.
• Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.
• Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.