Head Chef

PARADISE DYNASTY PTE. LTD.; Singapore; On-site; SGD 55,000 - 80,000; Full time

Job summary

A leading culinary establishment in Singapore seeks a Chef Manager to oversee kitchen operations. The ideal candidate will have at least eight years of experience in culinary and kitchen management. Responsibilities include managing food preparation, ensuring hygiene and safety standards, and supervising junior chefs. The role requires strong knowledge of Chinese cuisine and commitment to training and development. Join us to enhance culinary excellence in a dynamic environment.

Qualifications

• Minimum of eight years of culinary and kitchen management experience.
• Strong knowledge of traditional and contemporary Chinese dishes.
• Hands-on experience in complex service operations is essential.

Responsibilities

• Lead and manage the kitchen to ensure high food standards.
• Plan and execute daily food preparation.
• Monitor inventory levels and perform e-procurement.

Skills

Culinary skills

Supervision

Food safety compliance

Inventory management

Job description

Main Responsibilities

• Report to the Brand Executive Chef.
• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.
• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.
• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.
• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.
• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.
• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.
• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.
• Adhere strictly to the company’s Standard Operating Procedures (SOP).
• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.
• Assist in planning staff rosters and maintaining kitchen discipline.
• Monitor inventory levels for the outlet and perform e-procurement.
• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience
• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes
• Hands on chef experience in high volume, complex service operations is essential.
• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.
• Thorough understanding of food equipment and safety standards.
• Committed to fair employment practices, teamwork, and achieving KPIs.
• Passionate about training and development.
• Basic PC literacy.