Kitchen Chief

VNNFOOD79 DINING PTE. LTD.; Singapore; On-site; SGD 112,000 - 167,000; Full time

Job summary

VNNFOOD79 DINING PTE. LTD. is seeking an Head Chef to oversee all culinary operations, ensuring high-quality food preparation, cost efficiency, and strict food safety compliance.

You will lead the kitchen team, plan menus, and maintain a consistent standard across all food services. Responsibilities include menu design, staff recruitment and training, overseeing equipment, controlling costs, and implementing quality assurance.

Qualifications

• Culinary degree preferred; diploma or vocational certificate accepted.
• Minimum 5 years in a similar executive chef role.
• Expertise in Chinese cuisine is essential.
• Proven cost control, quality assurance and team leadership.
• Excellent communication and customer service skills.
• Strong knowledge of culinary procedures, food safety and sanitation.

Responsibilities

• Design and develop menus and dishes aligned with quality and cost standards.
• Recruit, train and manage kitchen staff; oversee equipment use and maintenance.
• Delegate duties to ensure timely, quality meal preparation.
• Develop contingency plans addressing staff absenteeism.
• Create and maintain standardized recipes and preparation techniques.
• Supervise cooking processes and ensure adherence to recipes and methods.
• Monitor food quality: taste, temperature, presentation and portions.
• Track ingredient usage and reduce food waste.
• Plan and manage menu offerings within budget constraints.
• Research and evaluate new products for quality or cost savings.
• Ensure compliance with food safety and sanitation standards.
• Monitor and manage cafeteria labor costs; maintain a safe work environment.

Skills

Team leadership

Cost control

Quality assurance

Food safety

Excellent communication

Customer service

Interpersonal skills

Attention to detail

Documentation

Education

Culinary degree

Diploma or vocational certificate in culinary arts

Tools

Spreadsheets

Word processing

Databases

Culinary software

Job description

Job Function

The Head Chef is responsible for overseeing all culinary operations, ensuring high-quality food preparation, cost efficiency, and compliance with food safety standards. This role involves leading the kitchen team, menu planning, and maintaining a consistent standard of excellence in all food-related services.

Key Responsibilities:

• Design and develop menus and new dishes that align with quality and cost standards.
• Recruit, train, and manage kitchen staff; oversee the use and maintenance of kitchen equipment.
• Delegate specific duties to kitchen staff to ensure timely and quality meal preparation.
• Develop and implement contingency plans to address staff absenteeism.
• Create and maintain standardized recipes and preparation techniques to ensure consistency and quality.
• Supervise cooking processes, especially those requiring expert preparation, and ensure adherence to recipes and methods.
• Monitor food quality, including taste, temperature, presentation, and portion size.
• Track ingredient usage and implement measures to reduce food waste.
• Plan and manage menu offerings within budget constraints.
• Research and evaluate new products for potential quality improvements or cost savings.
• Ensure kitchen and service staff comply with food safety and sanitation standards.
• Monitor and manage cafeteria labor costs.
• Uphold a safe and healthy work environment by adhering to safety regulations and company environmental policies, including compliance with the Factories Act and Fire Precautions for Buildings.
• Perform additional duties as assigned.

Job Specifications

• Culinary degree preferred; diploma or vocational certificate in culinary arts accepted.
• Minimum 5 years of experience in a similar executive chef role.
• Expertise in Chinese cuisine is essential.
• Proven track record in cost control, quality assurance, and team leadership.
• Excellent communication and customer service skills.
• Strong knowledge of culinary procedures, food safety, and sanitation practices.
• Proficiency in using computers, including spreadsheets, word processing, databases, and relevant software.
• High attention to detail, with strong writing, documentation, and interpersonal skills.