Head Chef (Western Cuisine)

Tung Lok Group; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Tung Lok Group in Singapore seeks an experienced Kitchen Lead to manage daily operations for catering events and production. You will oversee production, menu planning, and ensure quality, taste, and presentation meet standards.

You will guide kitchen staff, monitor costs, and uphold halal, food safety and sanitation requirements while coordinating with events and operations teams to deliver orders on time.

Qualifications

• Minimum 3 years of F&B experience, preferably in halal banquet and catering settings.
• Able to work on weekends and public holidays.
• Basic computer skills; organised and self-motivated.
• Strong communication, teamwork, and positive attitude.

Responsibilities

• Lead and oversee daily kitchen operations for catering events and food production
• Plan menus, recipes, food preparation, and production according to central kitchen and banquet events requirements
• Supervise and guide kitchen staff to ensure smooth and efficient operations
• Ensure all food is prepared according to quality, taste, presentation, and portion standards
• Maintain strict compliance with halal requirements, food safety, hygiene, and sanitation standards
• Monitor kitchen inventory, food costs, portion control, and minimise food wastage
• Coordinate closely with the catering and operations teams to ensure timely preparation and delivery of orders
• Ensure compliance with food safety and sanitation standards
• Any other ad-hoc duties as assigned by the Superior from time to time

Skills

F&B experience

Halal kitchen compliance

Leadership

Weekend availability

Job description

• Lead and oversee daily kitchen operations for catering events and food production
• Plan menus, recipes, food preparation, and production according to central kitchen and banquet events requirements
• Supervise and guide kitchen staff to ensure smooth and efficient operations
• Ensure all food is prepared according to quality, taste, presentation, and portion standards
• Maintain strict compliance with halal requirements, food safety, hygiene, and sanitation standards
• Monitor kitchen inventory, food costs, portion control, and minimise food wastage
• Coordinate closely with the catering and operations teams to ensure timely preparation and delivery of orders
• Ensure compliance with food safety and sanitation standards
• Any other ad-hoc duties as assigned by the Superior from time to time

Responsibilities

• Lead and oversee daily kitchen operations for catering events and food production
• Plan menus, recipes, food preparation, and production according to central kitchen and banquet events requirements
• Supervise and guide kitchen staff to ensure smooth and efficient operations
• Ensure all food is prepared according to quality, taste, presentation, and portion standards
• Maintain strict compliance with halal requirements, food safety, hygiene, and sanitation standards
• Monitor kitchen inventory, food costs, portion control, and minimise food wastage
• Coordinate closely with the catering and operations teams to ensure timely preparation and delivery of orders
• Ensure compliance with food safety and sanitation standards
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings
• Able to work on weekends and public holidays
• Basic computer skills; organised and self-motivated
• Strong communication, teamwork, and positive attitude