Head Chef (Catering / Buffet)

COOKEASE PTE. LTD.; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

Cookease Pte. Ltd. seeks a Head Chef to lead culinary R&D, optimize large-scale kitchen production, and oversee food service for 100–300 guests. The role involves cost control, menu design, and standardizing recipes.

The successful candidate will manage a kitchen team, ensure food safety, and continuously improve taste, presentation, and efficiency during peak service times.

Qualifications

• Proven experience in large-scale cooking techniques and Chinese cuisine kitchens.
• Experience catering for 100–300 people.
• Strong knowledge of food safety and hygiene standards.

Responsibilities

• Drive culinary R&D and menu development.
• Lead kitchen team and coordinate high-volume production.
• Control costs and wastage across operations.
• Plan prep, production workflows, and food service timelines.

Skills

Culinary skills

Yield control

Cost management

Workflow planning

Team leadership

Menu design & RD

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.