Head Chef - (Up to $5500 | MBS | Franchise Restaurant)-LY12

THE SUPREME HR ADVISORY PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading culinary recruitment firm in Singapore is looking for a Head Chef. The role requires planning and directing culinary activities, managing staff, and ensuring high food quality standards. Candidates must have a diploma in culinary arts and 10 years of experience in a professional kitchen setting. The position offers a salary range of $5000-$5500 and requires shift work. This is a great opportunity for experienced chefs to showcase their skills.

Qualifications

• Minimum 10 years of relevant experience in a full-fledged kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and budget labor costs.
• Recruit and supervise kitchen staff.
• Ensure adherence to recipes and serving portions.
• Motivate and coach staff.
• Arrange for equipment purchases and repairs.
• Perform administrative duties.

Skills

Food hygiene and safety certification

Culinary skills

Staff management

Budgeting

Education

Diploma or equivalent in culinary arts

Job description

Head Chef

• Salary: $5000-$5500 (Depends on experience)
• Working Days & Hours: Shift work from 11am-10pm (8 hours per day) / (6 days OFF per month)
• Location: MBS

Interested applicants can also send your resume to WA: [phone] (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Responsibilities

• Plan and direct food preparation and culinary activities in the kitchen.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements, which include food or labour costs budgeting as set by Management.
• Recruit and supervise kitchen staff, and schedule them according to operational needs.
• Ensure kitchen staff adheres to recipes and serving portions correctly.
• Motivate and coach staff to perform better in their respective roles.
• Arrange for equipment purchases and repairs.
• Perform administrative duties.
• Support any other relevant business duties and responsibilities as and when assigned by the Owner.

Requirements

• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full‑fledged kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.