Head Chef: Innovative Menus & Team Leadership

QUAICH PTE. LTD.; Singapore; On-site; SGD 60,000 - 100,000; Full time

Benefits offered by this job

Annual Leave

Medical and Hospitalisation Leave

Maternity Leave

Paternity Leave

Childcare Leave

Compassionate Leave

Marriage Leave

Medical & Dental Benefits

Insurance Coverage

Job summary

TSH Corporation Limited in Singapore is seeking a talented Head Chef/Senior Sous Chef to lead the kitchen team, design menus aligned with our premium whisky and dining concepts, and ensure high standards of quality and consistency.

You will plan manpower, oversee inventory, control costs, and mentor kitchen staff while maintaining HACCP compliance. The role suits a creative, driven culinary professional able to thrive in a fast-paced hospitality environment.

Qualifications

• At least 3 to 5 years of experience as a Head Chef or Senior Sous Chef.
• Valid Food Safety Course Level 3 or 4 certification.
• Proficiency in menu costing, inventory and Excel.
• Strong leadership, communication, and team management skills.
• Able to work in a fast-paced working environment.

Responsibilities

• Lead, supervise, and manage the kitchen team to ensure smooth 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.
• Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.
• Monitor food quality, portion sizes, taste, presentation, and freshness.
• Manage kitchen preparation, cooking, and service as required.
• Train, coach, and develop kitchen staff to maintain high standards of performance.
• Prepare staff schedules and allocate kitchen duties effectively.
• Handle customer feedback relating to food quality and take corrective action where necessary.
• Coordinate closely with the Outlet Manager and service team to ensure smooth operations
• Maintain a professional, positive, and team-oriented working environment within the kitchen.
• Monitor inventory levels and coordinate with the relevant team on ordering, receiving, storage, and replenishment of food supplies.
• Ensure all ingredients are properly stored, labelled, dated and rotated according to food safety requirements.
• Monitor equipment and report maintenance or repair requirements promptly.
• Maintain a clean, organized, and efficient kitchen environment to meet HACCP standards.
• Create and update standard operating procedures (SOPs), recipes and plating guides for the team.
• Implement safety protocols to prevent kitchen accidents, burns, and injuries.
• Any other duties may be assigned from time to time.

Skills

Leadership

Menu costing

Inventory management

Excel

Team management

Food safety

Food preparation

Education

Food Safety Course Level 3 or 4

Tools

Excel

Job description

TSH Corporation Limited in Singapore is seeking a talented Head Chef/Senior Sous Chef to lead the kitchen team, design menus aligned with our premium whisky and dining concepts, and ensure high standards of quality and consistency.

You will plan manpower, oversee inventory, control costs, and mentor kitchen staff while maintaining HACCP compliance. The role suits a creative, driven culinary professional able to thrive in a fast-paced hospitality environment.