Head Chef: Menu Innovator & Kitchen Leader

FOUR SEASONS FOOD CENTRAL PTE. LTD.; Singapore; On-site; SGD 39,000 - 78,000; Full time

Job summary

FOUR SEASONS FOOD CENTRAL PTE. LTD. in Singapore seeks an experienced Chef to lead kitchen operations, prepare high-quality meals, and contribute to menu development.

The role requires strong leadership, safety compliance, and ability to work under pressure in a fast-paced environment, with responsibilities spanning staff supervision, inventory, cost control, and training junior cooks.

Qualifications

• Proven experience as a Chef or similar role.
• Culinary school diploma or degree preferred.
• Knowledge of food preparation, safety, and sanitation standards.
• Strong leadership and communication skills.
• Ability to handle high-pressure environments and multitask.
• Flexibility to work evenings, weekends, and holidays.
• Understanding of nutrition is a plus.

Responsibilities

• Prepare and cook meals according to the restaurant's/menu's specifications.
• Update menus in collaboration with management, incorporating seasonal ingredients and customer preferences.
• Supervise and coordinate kitchen staff and food preparation activities.
• Ensure high standards of food hygiene and compliance with health and safety regulations.
• Monitor food stock, order supplies, and manage inventory efficiently.
• Maintain cleanliness and organization of the kitchen.
• Train and mentor junior kitchen staff and apprentices.
• Manage kitchen budget and minimize waste.
• Ensure timely and quality food delivery during service hours.

Skills

Leadership

Communication

Under pressure

Multitasking

Cooking methods

Education

Culinary diploma/degree

Job description

FOUR SEASONS FOOD CENTRAL PTE. LTD. in Singapore seeks an experienced Chef to lead kitchen operations, prepare high-quality meals, and contribute to menu development.

The role requires strong leadership, safety compliance, and ability to work under pressure in a fast-paced environment, with responsibilities spanning staff supervision, inventory, cost control, and training junior cooks.