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

TYSON JAY MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

TYSON JAY MANAGEMENT PTE. LTD. is seeking an experienced Kitchen Manager to lead daily kitchen operations, ensure high standards for food quality, hygiene and organisation, and to develop the culinary team. You will oversee staffing, cost controls and service delivery during busy periods.

The role requires hands-on leadership in Western cuisine, high-volume restaurant experience, and the ability to manage inventory, menu development and overall kitchen performance in a fast-paced setting.

Qualifications

• Relevant experience as Kitchen Manager or similar leadership role.
• Hands-on leadership in Western cuisine and high-volume ops.
• Ability to lead, organise and develop a kitchen team.
• Understanding of food costing, inventory control, and service operations.

Responsibilities

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

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.