Head Chef (Western Cuisine)

TUNG LOK CATERING; Singapore; On-site; SGD 42,000 - 72,000; Full time

Job summary

Tung Lok Catering in Singapore seeks an experienced kitchen lead to manage daily operations for catered events and production. You will plan menus, supervise staff, and ensure halal compliance and food safety, delivering high-quality meals on time.

The role requires strong leadership, collaboration with events teams, and a commitment to quality and efficiency in a fast-paced environment.

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; organized 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

Communication

Teamwork

Job description

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; organized and self-motivated


• Strong communication, teamwork, and positive attitude