HEAD CHEF - WESTERN CUISINE

GOLDEN CAFE GROUP PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

A leading food establishment in Singapore is seeking an experienced Lead Chef to manage daily kitchen operations for its western stall. The ideal candidate will have at least 10 years of relevant culinary experience, with a minimum of 5 years in a leadership role. Responsibilities include ensuring food hygiene and safety standards, menu development, and cost control. Proficiency in English and Chinese is required for effective communication with staff and suppliers. This is a non-halal establishment offering a dynamic working environment.

Qualifications

• At least 10 years of relevant F&B experience, minimum 5 years lead chef role.
• Hands-on leader with proven ability to manage kitchen staff in a fast-paced environment.
• Possess a valid food hygiene/audit certificate.

Responsibilities

• Lead and manage daily kitchen operations for the western stall.
• Ensure proper handling and storage of live seafood according to NEA standards.
• Develop and update menus with management, maintaining creativity and food cost control.

Skills

Leadership

Food costing

Inventory management

Team management

Culinary skills

Proficiency in English

Proficiency in Chinese

Education

Professional culinary qualification

Job description

Key Responsibilities

• Lead and manage daily kitchen operations for the western stall.
• Ensure proper handling, storage and preparation of live seafood in accordance with NEA standards.
• Develop and update menus in collaboration with management, ensuring creativity while controlling food cost.
• Maintain food hygiene, safety and cleanliness standards in compliance with NEA and company SOPs.
• Manage inventory, stock ordering and cost control to achieve stall profitability.
• Plan and manage the monthly staff roster to ensure adequate manpower coverage.
• Supervise, train and motivate kitchen staff, including scheduling and task delegation.
• Coach and develop a multi-national team of kitchen staff to ensure consistency, efficiency and teamwork.
• Coordinate closely with the service team to ensure smooth order flow and customer satisfaction.
• Monitor portion control, wastage and food presentation standards.

Requirements (Qualification & Experience)

• At least 10 years of relevant F&B experience, with a minimum of 5 years lead chef role.
• Professional culinary qualification or equivalent hands‑on training/experience in western cuisine.
• Hands‑on leader with proven ability to manage kitchen staff and operations in a fast‑paced food court environment.
• Good understanding of food costing, inventory management and kitchen operations.
• Ability to work long hours, weekends and public holidays as per operational needs.
• Proficiency in both English and Chinese is required to liaise with foreign kitchen staff, suppliers and management effectively.
• Proven ability to lead, train, plan rosters and manage a multi‑national team.
• Candidates should note that this is a non‑halal establishment.
• Possess a valid food hygiene / audit certificate.
• IT savvy.