Head Chef / Kitchen Manager | Western restaurant (up to $5,000 base | Central)

TYSON JAY MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Tyson Jay Management Pte Ltd in Singapore is seeking an experienced Kitchen Manager to lead daily kitchen operations and ensure readiness for each service period. You will oversee food quality, hygiene, and kitchen organisation while coaching the team and controlling costs.

If you have Western cuisine expertise and a track record in high-volume settings, join the team to elevate dining experiences. This role calls for hands-on leadership, strong cost-control skills, and a focus on teamwork to

Qualifications

• Experience as Kitchen Manager or senior leadership in a kitchen.
• Hands-on leadership in Western cuisine and high-volume settings.
• Ability to lead, organise and develop a kitchen team.
• Strong understanding of food costing, inventory control and service ops.

Responsibilities

• Lead daily kitchen operations and prepare team for service.
• Maintain standards of food quality, presentation, hygiene and organisation.
• Supervise, coach and develop chefs and kitchen staff.
• Plan manpower deployment and assign responsibilities across the kitchen.
• Monitor food costs, stock levels, ordering, wastage and inventory control.
• Manage food par levels, market lists and quality checks for ingredients.
• Support menu planning, recipe development, food costing and pricing discussions.
• Collaborate with management to improve service execution and kitchen performance.

Skills

Kitchen leadership

Western cuisine

High-volume ops

Food costing & inventory

Team development

Job description

Responsibilities

• Lead daily kitchen operations and ensure the team is fully prepared for each service period.
• Maintain consistent standards for food quality, presentation, hygiene and kitchen organisation.
• Supervise, coach and develop chefs and other kitchen team members.
• Plan manpower deployment and assign responsibilities effectively across the kitchen.
• Monitor food costs, stock levels, ordering, wastage and inventory control.
• Manage food par levels, market lists and quality checks for incoming ingredients.
• Support menu planning, recipe development, food costing and pricing discussions.
• Work closely with restaurant management to improve service execution and overall kitchen performance.

Requirements

• Relevant experience as a Kitchen Manager, Head Chef, Senior Sous Chef or in a comparable kitchen leadership role.
• Strong hands-on experience in Western cuisine and high-volume restaurant operations.
• Proven ability to lead, organise and develop a kitchen team.
• Good understanding of food costing, inventory control, kitchen standards and service operations.

Tyson Jay Management Pte Ltd | EA Licence No. 24C2479
Ivan Lim | EA Personnel Reg No. R1109856