Head of Chef (Cental Kitchen)

Elitez Pte Ltd; Singapore; On-site; SGD 34,000 - 40,000; Full time

Job summary

Elitez Pte Ltd is seeking an experienced Head of Chef to lead our central kitchen, set culinary standards, and drive menu innovation across foodservice and retail operations. The role demands strong leadership, a track record in large-scale F&B, and a passion for new concepts.

The candidate will oversee menu development, cost management, procurement, and team leadership, ensuring excellence in quality, safety, and productivity in a fast-paced environment.

Qualifications

• Minimum 10 years of relevant experience in large-scale F&B, catering, or hospitality.
• Strong culinary expertise with track record of creative menu development and innovation.
• Excellent creativity and presentation skills with passion for new food concepts.
• Strong understanding of food costing, kitchen operations, procurement, and labour productivity.
• Demonstrated experience leading and developing a sizeable culinary team.
• Good knowledge of the local foodservice and F&B landscape.
• Strong organisational, communication, and leadership skills.
• Able to work effectively in a fast-paced environment and manage multiple operations.

Responsibilities

• Oversee the overall operation and performance of the central kitchen.
• Ensure consistent food quality, presentation, food safety, and timely order fulfilment.
• Develop and propose menus for customer enquiries, corporate accounts, and tender submissions.
• Create innovative dining concepts and menu offerings for retail outlets.
• Lead and oversee culinary operations for high-profile catering events and special functions.
• Evaluate new raw materials, ingredients, products, and potential suppliers.
• Prepare weekly material forecasts and coordinate closely with the purchasing team.
• Establish standard recipes and costing, monitor food costs, and ensure actual costs within targets.
• Maintain the highest standards of kitchen hygiene, sanitation, and workplace practices.
• Manage labour costs and optimise manpower utilisation and productivity.
• Recruit, develop, coach, and train chefs, cooks, and kitchen assistants.
• Drive continuous improvement in culinary processes, operational efficiency, and product quality.

Skills

Culinary leadership

Menu development

Food costing

Kitchen operations

Team development

Job description

We are looking for an experienced and highly creative Head of Chef to lead our central kitchen operations, oversee culinary standards, and drive menu innovation across our foodservice and retail operations.

The ideal candidate will have strong leadership capabilities, proven culinary expertise, and extensive experience managing large-scale F&B or hospitality operations.

Key Responsibilities

• Oversee the overall operation and performance of the central kitchen.
• Ensure consistent food quality, presentation, food safety, and timely order fulfilment.
• Develop and propose menus for customer enquiries, corporate accounts, and tender submissions.
• Create innovative dining concepts and menu offerings for retail outlets.
• Lead and oversee culinary operations for high-profile catering events and special functions.
• Evaluate new raw materials, ingredients, products, and potential suppliers.
• Prepare weekly material forecasts and coordinate closely with the purchasing team.
• Establish standard recipes and costing, monitor food costs, and ensure actual costs remain within approved targets.
• Maintain the highest standards of kitchen hygiene, sanitation, food safety, and workplace practices.
• Manage labour costs and optimise manpower utilisation and productivity.
• Recruit, develop, coach, and train chefs, cooks, and kitchen assistants.
• Drive continuous improvement in culinary processes, operational efficiency, and product quality.

Requirements

• Minimum 10 years of relevant experience in a reputable and large-scale F&B, catering, or hospitality establishment.
• Strong and proven culinary expertise with a track record of creative menu development and culinary innovation.
• Excellent creativity, presentation skills, and a passion for developing new food concepts.
• Strong understanding of food costing, kitchen operations, procurement, and labour productivity.
• Demonstrated experience leading and developing a sizeable culinary team.
• Good knowledge and familiarity with the local foodservice and F&B landscape.
• Strong organisational, communication, and leadership skills.
• Able to work effectively in a fast-paced environment and manage multiple operations simultaneously.

fixed monthly salary of $3,300 and above