HEAD CHEF

ONE VISA PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading restaurant in Singapore is seeking a skilled Head Chef to oversee kitchen operations. Responsibilities include menu creation, team supervision, and ensuring quality standards. Candidates should have 5-8 years of kitchen experience and excellent leadership skills. This role offers the opportunity to be creative and implement innovative culinary strategies.

Qualifications

• Minimum 5–8 years of kitchen experience, with at least 2 years in a leadership role.
• Excellent leadership, training, and communication skills.

Responsibilities

• Manage food inventory, ordering, and stock rotation to minimize waste.
• Ensure compliance with safety and hygiene standards.
• Supervise food preparation and cooking.
• Design and refine vegetarian and non-vegetarian menus.
• Monitor portion control and reduce wastage.
• Collaborate on menu pricing and promotions.
• Develop kitchen policies and work schedules.
• Respond to customer feedback.

Skills

Leadership

Menu creation

Cost control

Job description

Overview

We are seeking a skilled and creative Head Chef to lead our restaurant kitchen. The Head Chef will be responsible for menu creation, daily kitchen operations, team supervision, and ensuring that all dishes meet the restaurant’s quality and presentation standards.

Responsibilities

• Manage food inventory, ordering, and stock rotation to minimize waste and control costs
• Ensure proper storage, handling, and preparation of food in compliance with safety and hygiene standards.
• Supervise food preparation and cooking to maintain high standards of taste, hygiene, and presentation.
• Design and refine vegetarian and non-vegetarian menus that reflect freshness, seasonality, and customer preferences.
• Monitor portion control, reduce wastage, and ensure cost-effectiveness in all dishes.
• Collaborate with management on menu pricing, specials, and promotions.
• Develop and implement kitchen policies, procedures, and work schedules.
• Respond professionally to customer feedback and adapt menus or preparation methods when necessary.

Qualifications

• Minimum 5–8 years of kitchen experience, with at least 2 years in a leadership role
• Excellent leadership, training, and communication skills.