Lead Chef: Fast-Paced Kitchen + $2k Sign-On Bonus

MEXICAN FOOD CORP PTE. LTD.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Benefits offered by this job

Sign-up bonus

Referral program

Staff meals

Healthcare

Leave entitlements

Job summary

GYG in Singapore is hiring a Head Chef to own the kitchen and lead the team to deliver consistent food quality, speed, and standards every day. You will be hands-on during service, ensuring prep, efficiency, and that each dish follows GYG recipes and standards.

You will also manage stock, waste, and costs while coaching the team and working with the Restaurant Manager to optimise labour and COGS in a fast-paced setting.

Qualifications

• Experience in a kitchen/cooking role within a busy, high-volume hospitality or F&B environment.
• Experience leading and developing a kitchen team.
• Strong understanding of food safety, hygiene and kitchen operations.
• Experience managing stock, wastage and kitchen costs.
• Good communication and people management skills.
• Commercial cookery qualification or relevant kitchen experience is an advantage.

Responsibilities

• Leading, coaching and developing the kitchen team
• Planning daily kitchen operations and ensuring the team is ready for service
• Managing kitchen stations and coordinating orders during busy periods
• Ensuring all food is prepared according to GYG recipes, portioning and quality standards
• Managing kitchen stock, ordering, receiving and storage
• Monitoring food wastage and taking action to minimise COGS
• Ensuring kitchen equipment and work areas are clean, safe and well maintained
• Working with the Restaurant Manager to manage labour, COGS and operating costs

Skills

Kitchen leadership

High-volume hospitality

Food safety

People management

Communication skills

Education

Commercial cookery qualification

Job description

GYG in Singapore is hiring a Head Chef to own the kitchen and lead the team to deliver consistent food quality, speed, and standards every day. You will be hands-on during service, ensuring prep, efficiency, and that each dish follows GYG recipes and standards.

You will also manage stock, waste, and costs while coaching the team and working with the Restaurant Manager to optimise labour and COGS in a fast-paced setting.