Head Chef

CANTON PARADISE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading culinary establishment in Singapore is looking for an experienced culinary leader to manage kitchen operations and uphold high food quality standards. You will be responsible for training junior chefs, developing new dishes, and ensuring compliance with safety regulations. Ideal candidates will have at least eight years of relevant experience and strong knowledge of both traditional and contemporary Chinese cuisine. Applications from passionate individuals eager to train and develop their skills are encouraged.

Qualifications

• Minimum of eight years of culinary management experience.
• Strong knowledge of traditional and contemporary Chinese dishes.
• Hands-on experience in high volume operations.

Responsibilities

• Lead the kitchen and manage food preparation standards.
• Develop new dishes with the Brand Executive Chef.
• Ensure compliance with food safety regulations.

Skills

Culinary expertise in Chinese cuisine

Team management

Training and development

Food safety knowledge

Cost control

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.