HEAD CHEF

hongjiu food pte. ltd.; Singapore; On-site; SGD 60,000 - 98,000; Full time

Job summary

hongjiu food pte. ltd. in Singapore is seeking a seasoned culinary leader to head Menu Development & BBQ operations. You will design authentic Chinese menus, oversee BBQ preparation, and drive kitchen efficiency.

You will mentor sous chefs and line cooks, uphold strict hygiene and quality standards, and collaborate with front-of-house teams to tailor experiences for guests. This role emphasizes leadership, innovation, and cost-conscious sourcing.

Qualifications

• Experience developing authentic Chinese cuisine menus.
• Proven leadership in busy kitchen environments.
• Strong knowledge of food safety and hygiene standards.

Responsibilities

• Design and develop authentic Chinese cuisine menus with BBQ focus.
• Oversee preparation, marination, roasting and grilling of items.
• Manage specialized BBQ equipment and implement standard procedures.
• Supervise daily kitchen operations and ensure timely service.
• Mentor staff and foster a positive, high-performance team.
• Ensure high quality, taste, and presentation across dishes.
• Collaborate with FOH to understand customer preferences.
• Control food costs and source authentic ingredients.

Skills

Menu development

BBQ expertise

Kitchen operations

Team leadership

Quality control

Cost management

Trend analysis

Education

Professional culinary training

Tools

Chinese ovens

Rotisseries

Charcoal grills

Job description

1. Menu Development & Planning

• Design and develop authentic Chinese cuisine menus, with a focus on traditional and specialty Chinese BBQ dishes (e.g., Peking duck, char siu, roasted pork belly, and lamb skewers).
• Innovate new dishes while preserving the authenticity of Chinese culinary traditions, incorporating seasonal and customer-preferred items.

2. Chinese BBQ Expertise & Operations

• Oversee the preparation, marination, roasting, and grilling of Chinese BBQ items, ensuring quality and consistency.
• Manage specialized BBQ equipment, such as Chinese ovens, rotisseries, and charcoal grills.
• Develop and implement standardized procedures for Chinese BBQ preparation, ensuring exceptional taste and efficiency.

3. Kitchen Operations & Workflow Optimization

• Supervise daily kitchen operations, ensuring smooth workflow, timely service, and adherence to hygiene and safety standards.
• Streamline kitchen processes for efficient production of Chinese BBQ and other dishes while maintaining quality control.
• Monitor inventory levels and source ingredients cost-effectively without compromising quality.

4. Team Leadership & Training

• Recruit, train, and lead kitchen staff, including sous chefs and line cooks, in Chinese cuisine and BBQ techniques.
• Mentor team members to enhance culinary skills and knowledge of traditional Chinese cooking methods.
• Foster a positive work environment, promoting teamwork and high performance.

5. Quality Control & Food Presentation

• Ensure high standards of food quality, taste, and presentation for all dishes, with special attention to BBQ items.
• Regularly inspect ingredients and finished dishes to ensure consistency and customer satisfaction.
• Implement customer feedback to refine and improve dishes.

6. Customer Experience & Collaboration

• Collaborate with front-of-house teams to understand customer preferences and deliver a superior dining experience.
• Interact with guests to showcase culinary expertise and receive direct feedback on Chinese BBQ and other menu items.

7. Budgeting, Sourcing & Cost Management

• Manage kitchen budgets, control food costs, and minimize waste while maintaining exceptional quality.
• Source authentic, high-quality ingredients for both Chinese BBQ and other menu items.

8. Innovation & Trend Analysis

• Stay updated on culinary trends in Chinese cuisine, especially BBQ, and adapt menus to modern dietary needs (e.g., vegan, gluten-free).
• Introduce creative dishes while retaining the cultural authenticity of Chinese cuisine.