Head Chef (Hot Kitchen)

CACAO SOCIAL PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Mr Bucket Chocolaterie is seeking a Head Chef (Hot Kitchen) to oversee the daily hot kitchen, ensure high-quality dishes, and lead the culinary team in Singapore. You will manage costs, develop innovative menus, and uphold food safety and brand standards.

The role emphasizes leadership, menu innovation, and efficient kitchen operations to deliver exceptional dining experiences while maintaining profitability and adherence to SFA guidelines.

Qualifications

• Minimum 5 years of relevant culinary experience, including supervisory experience.
• Strong experience in hot kitchen operations, preferably in cafés, restaurants, or casual dining.
• Good knowledge of Western cuisine, brunch menus, and contemporary café dining.
• Strong leadership, communication, and organisational skills.
• Experience in menu development, food costing, and inventory management.
• Good understanding of Singapore food safety and hygiene regulations.

Responsibilities

• Oversee daily hot kitchen operations to ensure smooth and efficient service.
• Supervise food preparation, cooking, plating, and presentation.
• Maintain consistency in food quality, taste, and portion sizes.
• Ensure timely food preparation and service during peak hours.
• Coordinate with front-of-house teams to ensure seamless operations.
• Develop and introduce new savoury dishes, brunch offerings, and seasonal menus.
• Create innovative dishes that complement the brand and dining concept.
• Conduct recipe testing, food tastings, and menu improvements.
• Standardise recipes, portion sizes, and food presentation.
• Collaborate with management on menu planning and promotional offerings.
• Monitor food costs, ingredient usage, and kitchen expenses.
• Manage ingredient ordering, stock levels, and inventory control.
• Minimise food wastage and improve kitchen efficiency.
• Conduct regular stock checks and ensure proper stock rotation.
• Work with suppliers to maintain ingredient quality and cost-effectiveness.
• Ensure menu pricing supports profitability targets.
• Maintain high standards of food hygiene, cleanliness, and sanitation.
• Ensure compliance with Singapore Food Agency (SFA) food safety requirements.
• Implement proper food storage, handling, and temperature control procedures.
• Conduct regular kitchen inspections and maintain hygiene standards.
• Ensure kitchen equipment is properly maintained and used safely.
• Lead, train, and supervise the hot kitchen team.
• Prepare staff duty rosters and manage manpower allocation.
• Provide guidance, coaching, and performance feedback.
• Ensure kitchen staff follow SOPs.
• Foster teamwork, discipline, and a positive working environment.
• Assist management with recruitment, training, and performance evaluations.
• Develop and implement kitchen SOPs to improve productivity.
• Monitor kitchen labour costs and optimise manpower utilisation.
• Ensure proper maintenance of kitchen equipment and facilities.
• Identify opportunities to improve kitchen workflow and reduce operating costs.
• Support management in achieving kitchen performance and profitability targets.
• Support catering orders, private events, and special dining experiences.
• Develop customised menus for events and seasonal promotions.
• Coordinate with other departments to ensure successful event execution.
• Support new outlet openings and kitchen setup when required.

Skills

Leadership

Menu development

Food cost management

Food safety

Team supervision

Operational efficiency

Job description

Head Chef (Hot Kitchen)

Company: Mr Bucket Chocolaterie

Department: Food & Beverage / Kitchen Operations

Position: Head Chef (Hot Kitchen)

Job Summary

The Head Chef (Hot Kitchen) is responsible for overseeing daily hot kitchen operations, ensuring consistent food quality, developing innovative menu offerings, managing kitchen costs, and leading the culinary team. The role focuses on delivering high-quality dining experiences while maintaining operational efficiency, food safety, and the standards of Mr Bucket Chocolaterie.

Key Responsibilities

1. Kitchen Operations Management

• Oversee daily hot kitchen operations to ensure smooth and efficient service.
• Supervise food preparation, cooking, plating, and presentation.
• Maintain consistency in food quality, taste, and portion sizes.
• Ensure timely food preparation and service during peak hours.
• Coordinate with front-of-house teams to ensure seamless operations.

2. Menu Development & Innovation

• Develop and introduce new savoury dishes, brunch offerings, and seasonal menus.
• Create innovative dishes that complement Mr Bucket Chocolaterie's brand and dining concept.
• Conduct recipe testing, food tastings, and menu improvements.
• Standardise recipes, portion sizes, and food presentation.
• Collaborate with management on menu planning and promotional offerings.

3. Food Cost & Inventory Control

• Monitor food costs, ingredient usage, and kitchen expenses.
• Manage ingredient ordering, stock levels, and inventory control.
• Minimise food wastage and improve kitchen efficiency.
• Conduct regular stock checks and ensure proper stock rotation.
• Work with suppliers to maintain ingredient quality and cost-effectiveness.
• Ensure menu pricing supports profitability targets.

4. Food Quality & Safety Compliance

• Maintain high standards of food hygiene, cleanliness, and sanitation.
• Ensure compliance with Singapore Food Agency (SFA) food safety requirements.
• Implement proper food storage, handling, and temperature control procedures.
• Conduct regular kitchen inspections and maintain hygiene standards.
• Ensure kitchen equipment is properly maintained and used safely.

5. Team Leadership & Staff Management

• Lead, train, and supervise the hot kitchen team.
• Prepare staff duty rosters and manage manpower allocation.
• Provide guidance, coaching, and performance feedback.
• Ensure kitchen staff follow standard operating procedures (SOPs).
• Foster teamwork, discipline, and a positive working environment.
• Assist management with recruitment, training, and performance evaluations.

6. Operational Efficiency & Cost Management

• Develop and implement kitchen SOPs to improve productivity.
• Monitor kitchen labour costs and optimise manpower utilisation.
• Ensure proper maintenance of kitchen equipment and facilities.
• Identify opportunities to improve kitchen workflow and reduce operating costs.
• Support management in achieving kitchen performance and profitability targets.

7. Events & Business Support

• Support catering orders, private events, and special dining experiences.
• Develop customised menus for events and seasonal promotions.
• Coordinate with other departments to ensure successful event execution.
• Support new outlet openings and kitchen setup when required.

Job Requirements

• Minimum 5 years of relevant culinary experience, including experience in a supervisory or leadership role.
• Strong experience in hot kitchen operations, preferably in cafés, restaurants, or casual dining establishments.
• Good knowledge of Western cuisine, brunch menus, and contemporary café dining.
• Strong leadership, communication, and organisational skills.
• Experience in menu development, food costing, and inventory management.
• Good understanding of Singapore food safety and hygiene regulations.
• Ability to work efficiently under pressure and manage multiple responsibilities.
• Creative, hands-on, and passionate about food quality and innovation.

Key Performance Indicators (KPIs)

• Food Quality: Maintain consistent food quality, presentation, and customer satisfaction.
• Food Cost Control: Achieve targeted food cost percentages and minimise wastage.
• Kitchen Efficiency: Ensure timely food preparation and smooth daily operations.
• Menu Innovation: Develop new dishes and seasonal menu offerings.
• Team Performance: Maintain staff productivity, training standards, and teamwork.
• Food Safety: Ensure full compliance with hygiene and food safety standards.
• Profitability: Support revenue growth through menu optimisation and effective cost