Head Chef - Whisky & Catalan Dining Concept

PLANET SPIRITS PTE. LTD.; Singapore; On-site; SGD 78,000 - 123,000; Full time

Benefits offered by this job

Annual Leave

Medical & Hospitalisation Leave

Maternity, Paternity and Childcare Le​

Compassionate Leave

Marriage Leave

Medical & Dental Benefits

Insurance Coverage

Job summary

TSH Corporation Limited is a premium spirits hospitality group with multiple venues. We seek a Head Chef or Senior Sous Chef to lead the kitchen, plan menus in line with our concepts, supervise daily operations and ensure consistent quality and safety across service.

You will drive menu development, food cost control, inventory management, staff training and SOPs, while maintaining HACCP standards in a fast-paced environment with weekend shifts.

Qualifications

• Leadership and 3–5 years in kitchen management.
• Proficiency in menu costing and inventory management.
• Strong leadership and communication skills.
• Experience in fast-paced hospitality environments.

Responsibilities

• Lead and manage the kitchen team to ensure smooth daily operations.
• Plan and prepare menus aligned with concepts and customer expectations.
• Support new menu launches, events and promotions with proper planning.
• Monitor food quality, portion sizes, taste, presentation and freshness.
• Train and develop kitchen staff to maintain high standards.
• Create staff schedules and allocate kitchen duties.
• Coordinate with Outlet Manager and service team for smooth operations.
• Maintain HACCP standards and a clean, organized kitchen.
• Draft SOPs, recipes and plating guides; implement safety protocols.
• Handle customer feedback and take corrective actions.

Skills

Leadership

Communication

Team management

Menu costing

Inventory management

Excel

Food safety

Culinary development

Attention to detail

Shift work

Education

Food Safety Certification Level 3 or 4

Job description

TSH Corporation Limited is a premium spirits hospitality group with multiple venues. We seek a Head Chef or Senior Sous Chef to lead the kitchen, plan menus in line with our concepts, supervise daily operations and ensure consistent quality and safety across service.

You will drive menu development, food cost control, inventory management, staff training and SOPs, while maintaining HACCP standards in a fast-paced environment with weekend shifts.