Head Chef - Teochew Fine Dining, Wok Mastery & Lead Team

CHAO YUAN PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

CHAO YUAN PTE. LTD. in Suntec, Singapore, is seeking a Head Chef to lead a high-volume, premium Chinese restaurant. You will master Teochew techniques and drive kitchen efficiency while maintaining food costs and hygiene to meet SFA standards.

The role requires 8–10 years in Chinese kitchens, with at least 3 years in a Head Chef or Executive Sous Chef position, and Mandarin fluency for supplier liaison. A top-tier dining atmosphere awaits in a city-center setting.

Qualifications

• Minimum 8–10 years in Chinese professional kitchens.
• At least 3 years in Head Chef or Executive Sous Chef roles.
• Deep knowledge of Teochew Chinese cuisine and wok skills.
• Strong leadership and communication under pressure.
• Mandarin fluency for supplier liaison.

Responsibilities

• Oversee daily kitchen operations ensuring high standards of taste and presentation.
• Design and implement seasonal menus and chef's specials for various occasions.
• Monitor inventory, negotiate with suppliers, and manage food waste to protect margins.
• Enforce SFA food safety requirements and maintain an A-grade cleanliness rating.
• Recruit, train, and supervise kitchen staff across roles such as Sous Chefs and Wok Chefs.
• Procurement & vendor relations to source ingredients and equipment upgrades.
• Collaborate with HR on manpower planning and safety training for kitchen staff.
• Engage VIP guests and corporate clients to customize menus during events.
• Assist Maintenance in troubleshooting kitchen equipment and plan upgrades.
• Provide coordination between kitchen and front-of-house during peak periods.

Skills

Culinary Leadership

Menu Development

Cost Management

Quality & Hygiene Control

Team Mentorship

Job description

CHAO YUAN PTE. LTD. in Suntec, Singapore, is seeking a Head Chef to lead a high-volume, premium Chinese restaurant. You will master Teochew techniques and drive kitchen efficiency while maintaining food costs and hygiene to meet SFA standards.

The role requires 8–10 years in Chinese kitchens, with at least 3 years in a Head Chef or Executive Sous Chef position, and Mandarin fluency for supplier liaison. A top-tier dining atmosphere awaits in a city-center setting.