Head Chef: Lead Kitchen & Menu Mastery

PURE PLATES PTE. LTD.; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

PURE PLATES PTE. LTD. in Singapore seeks an experienced Head Chef to organise the kitchen's activities, supervise staff, and ensure high-quality dishes.

You will be the first in command in the facilities and will create and inspect dishes, ensuring quality and customer satisfaction. Responsibilities include menu development, inventory planning, sanitation compliance, and staff training, with strong emphasis on leadership, teamwork, and maintaining cost controls to deliver outstanding dining

Qualifications

• Proven experience as Head Chef in a professional kitchen.
• Strong leadership and staff management abilities.
• Excellent menu planning and kitchen operations.
• Knowledge of health and safety regulations.

Responsibilities

• Organize kitchen activities and supervise staff.
• Construct and refine menus with new or existing culinary creations.
• Approve and polish dishes before serving to customers.
• Plan orders of equipment or ingredients according to shortages.
• Arrange for repairs of kitchen equipment when necessary.
• Be in charge of hiring, training, and managing kitchen staff.
• Oversee the work of subordinates and monitor progress.
• Estimate staff workload and payroll considerations.
• Maintain records of attendance and payroll.

Skills

Kitchen management

Leadership

Communication

Problem-solving

Menu development

Food safety

Health & safety training

MS Office/Restaurant software

Education

Culinary degree or certification

Tools

MS Office

Restaurant management software

POS systems

Job description

PURE PLATES PTE. LTD. in Singapore seeks an experienced Head Chef to organise the kitchen's activities, supervise staff, and ensure high-quality dishes.

You will be the first in command in the facilities and will create and inspect dishes, ensuring quality and customer satisfaction. Responsibilities include menu development, inventory planning, sanitation compliance, and staff training, with strong emphasis on leadership, teamwork, and maintaining cost controls to deliver outstanding dining