Head Chef & Menu Innovator

THE SINGAPORE TASTY FOOD PTE. LTD.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

The Singapore Tasty Food Pte. Ltd. leads kitchen operations to deliver high-quality meals served on time. Plan menus, design plating and train staff while managing inventory and safety standards. Innovate recipes to enhance customer satisfaction and operational excellence.

Responsibilities include hiring and training kitchen staff, stocktaking, enforcing health regulations, and crafting new dishes to sustain menu diversity and dining appeal.

Qualifications

• Qualification from a culinary school.
• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative and innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking; availability for shifts, weekends and holidays.

Responsibilities

• Ensure all food meets the highest quality standards and is served promptly.
• Plan menus and design plating presentations.
• Coordinate kitchen staff activities and provide assistance.
• Hire and train kitchen staff to prepare and cook menu items.
• Conduct stocktaking and place orders to maintain inventory.
• Enforce safety and sanitation best practices.
• Create new recipes to update and diversify the menu.
• Monitor industry trends and innovations in menu and kitchen practices.
• Collect and analyze feedback from staff and patrons to improve quality.

Skills

Leadership

Menu planning

Staff training

Inventory management

Food safety

Communication

Creative thinking

High-pressure environment

Kitchen operations

Culinary school

Education

Culinary school

Job description

The Singapore Tasty Food Pte. Ltd. leads kitchen operations to deliver high-quality meals served on time. Plan menus, design plating and train staff while managing inventory and safety standards. Innovate recipes to enhance customer satisfaction and operational excellence.

Responsibilities include hiring and training kitchen staff, stocktaking, enforcing health regulations, and crafting new dishes to sustain menu diversity and dining appeal.