Head Chef

WeEat Company Limited; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

WeEat Company Limited is seeking a Head Chef for its Central Kitchen to oversee daily operations and ensure top-quality, timely catering outputs. You will manage a large team, lead menu development, and drive cost control and profitability across high-volume production settings.

The role requires substantial experience in culinary leadership, strong safety standards, and the ability to coordinate with events and tender submissions. Occasional weekend events may be part of the schedule.

Qualifications

• Leadership experience in managing a large kitchen team.
• Strong food hygiene and safety knowledge.
• Bachelor’s or Diploma in culinary-related field required.

Responsibilities

• Oversee and manage daily Central Kitchen operations.
• Develop and propose menus for customer enquiries and tender submissions.
• Lead, train, and develop a large team of Sous Chefs, cooks, and kitchen assistants.
• Monitor and control labour costs while improving kitchen productivity.
• Establish standard food costing and monitor costs to ensure profitability.

Skills

Leadership

Team management

Food safety

Food hygiene

Education

Diploma or Bachelor’s Degree in Culinary Arts, Food Technology, or Hospitality Management

Job description

Head Chef for Central Kitchen

Head Chef Key Responsibilities:

• Oversee and manage daily Central Kitchen operations
• Ensure consistent food quality and timely order fulfilment
• Develop and propose menus for customer enquiries and tender submissions
• Create innovative dining concepts for catering operations
• Support and manage high-profile catering events and services
• Evaluate and source new ingredients, raw materials, and suppliers
• Prepare weekly ingredient forecasts for purchasing and production planning
• Establish standard food costing and monitor costs to ensure profitability
• Maintain strict hygiene, food safety, and sanitation standards
• Monitor and control labour costs while improving kitchen productivity
• Lead, train, and develop a large team of Sous Chefs, cooks, and kitchen assistants

Qualifications:

• Food Hygiene/Safety Management Level 1 or Level 3 (preferred)
• minimum of 5–8 years of experience, with at least 2–3 years specifically in a high-volume production kitchen, commercial catering, or ready-to-eat (RTE) manufacturing facility.
• A Diploma or Bachelor’s Degree in Culinary Arts, Food Technology, or Hospitality Management provides the necessary foundation in food chemistry and business operations.

Schedule: Mon - Fri, and occasional weekends if there are any events.