Lead Chef: Budget-Savvy, High-Volume Kitchen Leader

STEP UP GLOBAL CONSULTANCY PTE. LTD.; Singapore; On-site; SGD 50,000 - 84,000; Full time

Job summary

STEP UP GLOBAL CONSULTANCY PTE. LTD. is looking for a skilled kitchen leader to plan budget-conscious menus, oversee inventory, and supervise staff in a fast-paced environment. You will mentor cooks, ensure plate quality, and uphold health and safety standards across the team.

Ideal candidates hold a culinary degree or diploma with 3–5 years of hands-on kitchen experience and proven leadership in high-volume settings, capable of reducing waste and maintaining cost control.

Qualifications

• Formal culinary school degree, diploma, or equivalent hands-on kitchen experience.
• 3 to 5 years of experience working in a fast-paced or high-volume kitchen environment.
• Proficiency in advanced cooking techniques to prepare diverse menu items.
• Strong leadership skills to manage and motivate kitchen staff.
• Ability to multitask effectively in a high-pressure kitchen setting.
• Budget management skills to control food costs and optimize resource use.

Responsibilities

• Create appetizing, budget-conscious, and seasonal menus aligned with restaurant goals
• Supervise daily kitchen operations to ensure smooth workflow and timely food preparation
• Manage food inventory and place ingredient orders to maintain stock levels and reduce waste
• Hire, train, and mentor kitchen team members including line cooks and prep cooks to enhance skills and performance
• Inspect food plates before service to maintain quality standards
• Enforce strict health, sanitation, and hygiene codes to ensure food safety compliance

Skills

Leadership

Menu planning

Inventory management

Staff supervision

Health & safety

Multitasking

Budget management

Education

Culinary degree or diploma

Job description

STEP UP GLOBAL CONSULTANCY PTE. LTD. is looking for a skilled kitchen leader to plan budget-conscious menus, oversee inventory, and supervise staff in a fast-paced environment. You will mentor cooks, ensure plate quality, and uphold health and safety standards across the team.

Ideal candidates hold a culinary degree or diploma with 3–5 years of hands-on kitchen experience and proven leadership in high-volume settings, capable of reducing waste and maintaining cost control.