HEAD CHEF

TENG HOE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A renowned restaurant in Singapore is seeking an experienced Head Chef to oversee kitchen operations. The ideal candidate will have a minimum of 6 years in culinary management, a strong background in Asian cuisine, and a passion for training and developing staff. The head chef will be responsible for maintaining quality control, hygiene standards, and implementing innovative food ideas. This position offers an opportunity to lead a dynamic kitchen team in a high-paced environment.

Qualifications

• Minimum of 6 years of progressive culinary/kitchen management and supervisory experience.
• Highly skilled in cooking techniques and progressive in fine cuisine.
• Hands-on chef experience in high volume, complex service operations is a must.

Responsibilities

• Take charge of the kitchen and maintain complete control.
• Lead, coach, and develop station chefs to achieve customer satisfaction.
• Conduct routine inspection and evaluation of kitchen operations.

Skills

Culinary techniques

Team leadership

Asian cuisine knowledge

Food cost control

Hygiene standards

Job description

As a head chef you will be responsiblefor everything that goes on in youremployer’s kitchen. Not only will you berequired to oversee all dishes fromstart to finish, you are also tasked withhiring and firing employees, meetinghealth and safety standards anddreaming up new recipes for therestaurant you work in.

Main Responsibilities:

• Report to Brand Executive Chef
• Take charge of the kitchen andmaintain complete control of thekitchen at all times and tocommand the respect of his or herkitchen staff
• Spot problems and resolve themquickly and efficiently
• Provide key leadership on settingnew standards of culinary andoperational exccellence.
• Maximise the productivity ofkitchen staff
• Lead, coach and develop stationchefs to achieve customersatisfaction while maintainingeffective costs and profitsmanagement with consistentexecution
• Develop and implement innovativefood ideas/concept, new or revisedmenu/recipe items to increasesales
• Conduct bi-monthly stock takeCoach the kitchen team oneffectively managing costs whilemaintaining the recipe standards,and the cooking and preparationprocedures
• Handle disciplinary issues, conductannual review and confirmation ofstaff
• Conduct routine inspection andevaluation of all kitchenoperations; including foodpresentation, quality, kitchencleanliness and safety
• Ensure all location conform toproduct specification, policies andprocedures for all supplies,ingredients purchased and allproducts sold
• Maintain high standards of qualitycontrol, hygiene, and health andsafety
• Training & coach new trainees
• Plan staff duty roster and cleaningduties
• Adhere to hygiene and safetystandards
• Adhere to company’s standardoperating procedures
• Participate in checking of allpurchased supplies for quality andaccount for each delivered item
• Any other appropriate duties andresponsibilities as assigned.

Requirements:

• Minimum of 6 years of progressiveculinary/kitchen management andsupervisory experience
• Highly skilled in cookingtechniques and progressive in theirapproach to fine cuisine
• Hands on chef experience in highvolume, complex serviceoperations is a must
• Comprehensive knowledge ofAsian cuisine and catering trendswith a focus on quality, production,sanitation, food cost controls, andpresentation
• Thorough understanding of foodequipment and safety standards
• Passion for training anddevelopment
• Basic PC-literacy