Head Chef – Premium Whisky & Catalan Cuisine

Quaich Bar; Singapore; On-site; SGD 60,000 - 100,000; Full time

Benefits offered by this job

Annual Leave

Medical & Hospitalisation Leave

Maternity & Paternity Leave

Compassionate Leave

Marriage Leave

Medical & Dental Benefits

Insurance Coverage

Job summary

TSH Corporation Limited seeks a seasoned Head Chef/Senior Sous Chef to lead the kitchen team in a premium hospitality setting. You will plan menus, oversee food preparation, and ensure high standards of quality and presentation.

You will manage staffing, training, and collaboration with outlets to deliver exceptional dining experiences. The role requires leadership, culinary expertise, and a passion for excellence.

Qualifications

• 3–5 years of experience as Head Chef or Senior Sous Chef.
• Valid Food Safety Course Level 3 or 4.
• Proficiency in menu costing, inventory and Excel.
• Strong leadership, communication, and team management skills.
• Knowledge of food preparation, cooking techniques and kitchen operations.
• Understanding of food hygiene and safety requirements.

Responsibilities

• Lead, supervise, and manage the kitchen team to ensure smooth daily operations.
• Plan and prepare menus in accordance with the restaurant's concept, standards, and customer expectations.
• Support new menu launches, events, promotions, and special functions by planning manpower and kitchen requirements.
• Train, coach, and develop kitchen staff to maintain high standards of performance.
• Coordinate with the Outlet Manager and service team to ensure smooth operations.

Skills

Leadership

Team management

Menu costing

Inventory management

Excel

Food safety

Tools

Excel

Job description

TSH Corporation Limited seeks a seasoned Head Chef/Senior Sous Chef to lead the kitchen team in a premium hospitality setting. You will plan menus, oversee food preparation, and ensure high standards of quality and presentation.

You will manage staffing, training, and collaboration with outlets to deliver exceptional dining experiences. The role requires leadership, culinary expertise, and a passion for excellence.