Head Chef (Staff Cafeteria), 5 Days (Mon to Fri)

The Wok People Pte Ltd; Singapore; On-site; SGD 42,000 - 64,000; Full time

Benefits offered by this job

AWS & Performance Bonus

Annual D&D and Staff Outing

Staff Meals Provided

Outpatient medical consultationbenefit

Clear and rapid career progression

Supportive leaders, managers and great

Job summary

The Wok People Pte Ltd is seeking a detail-oriented kitchen supervisor to manage daily operations, plan menus, lead the kitchen team, and ensure high standards of hygiene and safety. The role involves coordinating with Marketing, handling stock control, and maintaining excellent customer service within a fast-paced environment.

You will oversee rosters, attendance, and leaves, ensure timely orders, and drive a cohesive team focused on delivering quality meals and memorable dining experiences for

Qualifications

• Leadership and people management skills
• Ability to plan menus and coordinate marketing collabs
• Strong knowledge of food safety and hygiene practices
• Experience in inventory/stock control and wastage reduction
• Customer service focus with client-facing interactions
• Clear communication within kitchen and with Ops team
• Roster planning and attendance tracking
• Willingness to train and develop staff

Responsibilities

• Plan monthly menu and collaborate with Marketing on prints.
• Cook dishes according to daily/weekly/monthly/special festive menus.
• Guide kitchen team to cook portions accurately with minimal wastage.
• Ensure freshness and quality of ingredients and dishes.
• Maintain clean and safe kitchen area at all times.
• Maintain adequate supplies and prevent over-ordering.
• Check goods received from suppliers and ensure hygiene standards.
• Interact with clients and gather feedback and report to Operations Manager.
• Communicate effectively with team and management; escalate issues.
• Prepare rosters, attendance, overtime, and leaves; ensure correct timekeeping.
• Ensure holidays and leaves are planned and approved; discipline where needed.
• Record and communicate discipline matters; submit documents to Head Office.
• Order resources and ingredients to align with wastage and delivery needs.
• Attend meetings and perform ad-hoc duties as required.
• Uphold hygiene and safety; prevent contamination and follow procedures.
• Maintain grooming standards; ensure uniforms are clean and proper footwear.
• Conclude tasks to ensure clients have a positive dining experience.
• Take on additional tasks/projects as assigned by management.

Skills

Team leadership

Menu planning

Food hygiene

Stock control

Customer service

Communication

Roster management

Training

Job description

Food preparation

• Plans monthly menu and work with Marketing on prints
• Cook dishes according to daily/ weekly/ monthly/ special festive menu
• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
• Ensure freshness and quality of ingredients used and dishes served
• Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control

• Maintain supplies to ensure adequate but not over-order and no wastage
• Checking of goods receivable from suppliers
• Practice good food hygiene and safety standards
• Inspects and checks operating equipment to ensure good working conditions

Customer Service

• Interact with clients and gather feedback
• Check clients’ satisfaction and provide immediate updates to Operations Manager and team

Communication

• Effectively communicate with team members and in Charge
• Inform Operations Manager or Head Office on operations or employees’ related issues
• Ensure team members provide good customer service during operations

Administration

• Prepare roster accordingly and schedules manpower
• Prepare attendance sheet, overtime process and team leaves application etc
• Ensure all colleagues’ time in and out are taken and accounted for.
• Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
• Record discipline matters after counselling employees
• Ensure team members’ documents eg forms are submitted to Head Office timely
• Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
• Attend meetings when required
• Ad-hoc duties when required

Hygiene and work safety

• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise

Grooming and personal hygiene

• Ensure uniforms are properly laundered and are clean and neat
• Covered shoes and socksHygiene and work safety
• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise must be worn
• Be sure to freshen up after smoking
• Excessive accessories and nail polishes are not allowed
• Contribute to a cohesive environment where colleagues work together regardless of job tasks to ensure our clients enjoy our food served and have good dining experiences.
• To take on any other tasks or projects that may be assigned by the management from time to time.

Benefits

• AWS & Performance Bonus
• Annual D&D and Staff Outing
• Staff Meals Provided
• Outpatient medical consultation benefit
• Clear and rapid career progression
• Supportive leaders, managers and great colleague