Lead Chef & Menu Innovator

INTEGRITY CONSULTANT AND SERVICES PTE. LTD.; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

Integrity Consultant and Services Pte. Ltd. is seeking a Head Chef to lead the kitchen team, plan menus, oversee operations and ensure exceptional food quality that meets dietary needs and regulations.

You will drive efficiency, supervise staff, control costs, and maintain our restaurant's reputation for high standards and consistency across dishes. The role requires strong leadership, attention to hygiene, and the ability to collaborate with suppliers to ensure timely, quality ingredients.

Qualifications

• Proven experience as Head Chef demonstrating culinary and leadership expertise
• Credentials in health and safety training ensuring compliance with regulations
• Degree in Culinary Science or related certificate is preferable

Responsibilities

• Plan and design menus that accommodate clients’ preferences and dietary requirements
• Direct and control food preparation processes to maintain high standards
• Create dishes that consistently reflect quality and innovation
• Supervise kitchen staff to ensure adherence to health and safety regulations
• Deliver every dish with consistent, high-quality standards
• Manage and train kitchen staff to enhance performance and teamwork
• Estimate food inventory needs and control food and labor costs effectively
• Maintain strong relationships with distributors and promptly resolve vendor issues
• Adhere to the restaurant’s budget and financial guidelines
• Keep accurate time and payroll records for kitchen staff

Skills

Leadership

Menu planning

Cost control

Education

Degree in Culinary Science or related certificate

Tools

MS Office

Restaurant management software

POS systems

Job description

Integrity Consultant and Services Pte. Ltd. is seeking a Head Chef to lead the kitchen team, plan menus, oversee operations and ensure exceptional food quality that meets dietary needs and regulations.

You will drive efficiency, supervise staff, control costs, and maintain our restaurant's reputation for high standards and consistency across dishes. The role requires strong leadership, attention to hygiene, and the ability to collaborate with suppliers to ensure timely, quality ingredients.