Head Chef (Catering / Buffet)

GOODWILL ENTERTAINMENT HOLDING LIMITED; Singapore; On-site; SGD 89,000 - 134,000; Full time

Job summary

GOODWILL ENTERTAINMENT HOLDING LIMITED is seeking a Head Chef / Head Cook to drive culinary R&D, manage overall kitchen production, and lead a team for high-volume service in Singapore.

The role requires proven experience in Chinese cuisine kitchens, strong food safety awareness, and the ability to handle bulk output for 100–300 people. Independent management of kitchen operations and menu development is essential.

Qualifications

• Proven experience in Chinese cuisine kitchens, catering, buffets, or institutional/group dining.
• Capable of independently handling bulk production and food output for 100 to 300 people.
• Strong awareness of food safety regulations and kitchen hygiene standards.
• Food Safety Course Level 3 is not mandatory but highly preferred.

Responsibilities

• Drive culinary R&D and menu design for Singapore market; develop and refine dishes.
• Lead a team of chefs and kitchen assistants to fulfill high-volume orders.
• Control costs and wastage with proven track record.
• Plan prep work, production workflows, and food service timelines; allocate manpower.
• Standardize recipes and presentation across dishes.
• Continuously improve taste, presentation, and batch production efficiency while controlling costs.

Skills

Large-scale cooking

Yield & portion control

Cost management

Workflow & logistics

Team leadership

Menu design & R&D

Recipe standardization

Continuous improvement

Job description

We are looking for a Head Chef / Head Cook (头手) who can drive culinary R&D, control costs, lead a team, and independently manage overall kitchen production and food service.

Job Description:

• Culinary Skills: Proficient in large-scale cooking techniques, including stir-frying, deep-frying, steaming, braising, roasting, and bulk preparation of fried rice and noodles.

• Yield & Portion Control: Accurately calculate ingredient yields and manage portioning across all dishes.

• Cost Management: Strong understanding of Food Cost with a proven track record in cost and wastage control.

• Workflow & Logistics: Plan prep work, production workflows, food service timelines, and manpower allocation.

• Team Leadership: Lead a team of chefs and kitchen assistants to successfully fulfill high-volume orders.

• Menu Design & R&D: Independently develop and refine new dishes. Design buffet menus tailored to the Singapore market, client preferences, and target cost metrics.

• Recipe Standardization: Standardize newly developed dishes, including establishing recipes, ingredient ratios, preparation workflows, and presentation standards.

• Continuous Improvement: Continuously improve the taste, presentation, and batch production efficiency of dishes while keeping costs controlled.

Requirements:

• Proven experience working in Chinese cuisine kitchens, catering, buffets, or institutional/group dining.

• Capable of independently handling bulk production and food output for 100 to 300 people.

• Strong awareness of food safety regulations and kitchen hygiene standards.

• Food Safety Course Level 3 is not mandatory but highly preferred.

• Highly responsible with strong execution skills and capable of handling multiple concurrent orders during peak service times.