Head Chef

WILD CHEESE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading culinary company in Singapore is seeking a Head Chef to manage kitchen operations and staff. Responsibilities include menu planning, supplier liaison, and controlling the kitchen budget while ensuring quality food production. Experience in culinary techniques and managing kitchen dynamics is essential. This role offers a chance to innovate with diverse culinary ingredients and enforce compliance with food hygiene standards.

Qualifications

• Proven experience in managing kitchen operations.
• Strong understanding of culinary techniques and principles.
• Ability to innovate with culinary ingredients.

Responsibilities

• Manage the kitchen operations and staff effectively.
• Plan and develop menus for various cuisines.
• Resolve kitchen-related issues professionally.

Skills

Menu planning

Supplier liaison

Budget control

Culinary science application

Food chemistry application

Culinary innovation

Compliance management

Inventory control

Job description

Head Chef manages and oversees an outlet's kitchen operations and kitchen staff. The Chef plans the menu, liaises with suppliers, controls the budget and ensures that the kitchen produces quality food. Other responsibilities include resolving problems that may arise in a positive and professional manner.

• Administer purchasing and receiving procedures
• Apply principles of culinary science
• Apply principles of food chemistry
• Apply principles of food psychosociology
• Apply principles of gastronomy
• Implement loss/risk prevention
• Innovate with new culinary ingredients
• Interpret culinary nutrition
• Manage compliance with food and beverage hygiene policies and procedures
• Manage cost and quality controls
• Manage culinary operations
• Manage food and beverage operations
• Manage inventory control system
• Manage site/outlet and equipment maintenance
• Master cook and chill methods
• Master recipes from various cuisines
• Perform culinary application and techniques
• Plan and develop menus for food service establishments
• Prepare herb and spice blends of various cuisines
• Use herbs and spices in various cuisine preparation and presentation