Head Chef – Fine-Dining, Whisky & Catalan Concepts

TWS PTE. LTD.; Singapore; On-site; SGD 78,000 - 123,000; Full time

Benefits offered by this job

Annual Leave

Medical and Hospitalisation Leave

Maternity, Paternity and Childcare Le​

Compassionate Leave

Marriage Leave

Medical & Dental Benefits

Insurance Coverage

Job summary

TSH Corporation Limited seeks a seasoned Head Chef or Senior Sous Chef to lead our kitchen team across multiple concepts. You will plan menus, ensure quality, and supervise daily operations to deliver exceptional dining experiences.

You will manage staff scheduling, support new menu launches, control costs through menu costing and inventory, and uphold HACCP standards. Flexibility to work weekends and holidays is required.

Qualifications

• Head Chef/Senior Sous Chef with 3–5 years experience.
• Valid Food Safety Level 3 or 4 certification.
• Proficient in menu costing, inventory, and Excel.
• Strong leadership and team management skills.
• Able to work in a fast-paced kitchen; weekend/public holiday shifts.
• Attention to detail in kitchen operations.

Responsibilities

• Lead, supervise, and manage the kitchen team daily operations.
• Plan and prepare menus in accordance with the restaurant’s concept, standards, and customer expectations.
• Support new menu launches, events, promotions, and special functions by planning manpower, preparation, ingredients and kitchen requirements.
• Monitor food quality, portion sizes, taste, presentation, and freshness.
• Train, coach, and develop kitchen staff; prepare staff schedules.
• Coordinate with Outlet Manager and service team to ensure smooth operations.
• Maintain HACCP standards and update SOPs, recipes and plating guides.

Skills

Head Chef experience

Leadership

Menu costing

Inventory management

Excel proficiency

Food safety knowledge

Communication

Education

Food Safety Course Level 3 or 4 certification

Tools

Excel

Job description

TSH Corporation Limited seeks a seasoned Head Chef or Senior Sous Chef to lead our kitchen team across multiple concepts. You will plan menus, ensure quality, and supervise daily operations to deliver exceptional dining experiences.

You will manage staff scheduling, support new menu launches, control costs through menu costing and inventory, and uphold HACCP standards. Flexibility to work weekends and holidays is required.