Head Chef for Vietnamese restaurant

MOONLIGHT BISTRO & CAFE PTE. LTD.; Singapore; On-site; SGD 78,000 - 134,000; Full time

Job summary

Moonlight Bistro & Cafe Pte. Ltd. is seeking an experienced Head Chef to lead the entire kitchen team, focusing on an authentic Vietnamese menu and exceptional food quality.

You will recruit, train, and schedule staff, develop seasonal dishes, and ensure standardized recipes, portion control, and plating accuracy. You will oversee daily operations, manage costs and inventory, and uphold strict food safety and sanitation standards.

Qualifications

• Minimum 5 years of professional kitchen experience.
• 2–3 years in a Head Chef, Sous Chef, or senior kitchen leadership role.
• Strong knowledge of Vietnamese cuisine including ingredients and regional specialties.
• Proven ability to lead a multicultural kitchen team.

Responsibilities

• Lead and manage the entire kitchen team, including recruitment, training, scheduling and performance management.
• Develop and maintain an authentic Vietnamese menu with consistent high quality.
• Create new dishes and seasonal items while honoring traditional flavors.
• Establish standardized recipes, portions, prep methods and plating specs.
• Ensure dishes meet quality, taste, presentation and portion control standards.
• Oversee daily kitchen operations: prep, service, inventory and closing procedures.
• Monitor food costs, wastage and kitchen expenses to hit budget targets.
• Source fresh ingredients and negotiate supplier pricing where possible.
• Conduct regular stock checks and proper storage/rotation of ingredients.
• Maintain strict food safety, hygiene and sanitation per local regs.
• Keep kitchen organized, clean, safe and equipped for daily ops.
• Train and mentor chefs and staff in Vietnamese techniques and company standards.
• Coordinate with restaurant manager and front-of-house for smooth service.
• Address customer feedback related to food quality and take corrective action.
• Monitor equipment and arrange maintenance as needed.
• Develop efficient kitchen systems to improve productivity and consistency.
• Maintain quality during busy service periods with strong leadership.

Skills

Vietnamese cuisine

Kitchen leadership

Menu development

Food cost control

Staff training

Education

Culinary qualifications preferred

Job description

Key Responsibilities

• Lead and manage the entire kitchen team, including recruitment, training, scheduling, and performance management.
• Develop, prepare, and maintain an authentic Vietnamese menu while ensuring consistency and high-quality presentation.
• Create new dishes and seasonal menu items while respecting traditional Vietnamese flavors and cooking techniques.
• Establish standardized recipes, portion sizes, preparation methods, and plating specifications.
• Ensure all dishes are prepared according to food quality, taste, presentation, and portion-control standards.
• Manage daily kitchen operations, including food preparation, service, inventory, and closing procedures.
• Monitor food costs, wastage, portion control, and kitchen expenses to achieve budget targets.
• Work closely with suppliers to source fresh, high-quality ingredients and negotiate pricing where appropriate.
• Conduct regular stock checks and ensure proper storage and rotation of ingredients.
• Maintain strict food safety, hygiene, and sanitation standards in accordance with local regulations.
• Ensure the kitchen is properly organized, clean, safe, and fully equipped for daily operations.
• Train and mentor chefs and kitchen staff in Vietnamese cooking techniques, recipes, hygiene, and company standards.
• Coordinate closely with the restaurant manager and front-of-house team to ensure smooth and efficient service.
• Handle customer feedback relating to food quality and take appropriate corrective action.
• Monitor kitchen equipment and arrange maintenance or repairs when required.
• Develop and implement efficient kitchen systems and procedures to improve productivity and consistency.
• Ensure the team performs effectively during busy service periods while maintaining quality and presentation.
  Minimum5 years of professional kitchen experience, with at least2–3 years in a Head Chef, Sous Chef, or senior kitchen leadership role.
• Strong knowledge ofVietnamese cuisine, including traditional ingredients, cooking methods, sauces, herbs, and regional specialties.
• Proven ability to manage and motivate a multicultural kitchen team.
• Strong understanding of food costing, menu development, inventory management, and portion control.
• Excellent knowledge of food safety, hygiene, and sanitation standards.
• Ability to work under pressure in a fast-paced restaurant environment.
• Strong organizational, communication, and leadership skills.
• Creative, disciplined, detail-oriented, and passionate about Vietnamese food.
• Ability to maintain consistent food quality and presentation across every service.
• Culinary qualifications are preferred but not mandatory if supported by strong professional experience.