Offsite Head Chef

As the Offsite Head Chef, you will be responsible for managing all kitchen operations across both terminals at Changi Airport to ensure high-quality food serving operations, consistency with high hygiene standards. You will also play a key role in product research and development (R&D), menu recommendations, and chef training, working closely with caterer to maintain excellence in the airline lounge's food offerings.

Key Responsibilities:

1. Kitchen Operations & Management - Oversee kitchen operations across both terminals per shift, ensuring smooth execution of food preparation and service.
   Maintain consistency in food quality and kitchen cleanliness, adhering to hygiene and safety standards (ISO:22000 and SFA regulations).
   Ensure efficient kitchen workflow and manage kitchen staff effectively.
   
2. Product Research & Development (R&D) - Lead product research and development to introduce new dishes suitable for the airline lounge operations.
   Work closely with the production department to scale up new product creations while maintaining quality and consistency.
   Conduct food trials and collaborate with chefs to refine recipes.
   
3. Menu Planning & Recommendations - Analyze customer profiles, food preparation facilities, and operational constraints to recommend suitable F&B offerings.
   Develop seasonal and customized menus to enhance the dining experience for airline passengers.
   
4. Culinary Training & Standardization - Provide training to chefs and production teams on proper cooking techniques, food presentation, and hygiene practices.
   Implement standard operating procedures (SOPs) to ensure consistent quality in all food items.
   Conduct regular evaluations and feedback sessions to enhance kitchen team performance.
   
5. Other Duties - Handle any other tasks assigned by customer's management to improve overall kitchen performance, efficiency and quality.
   

Job Requirements:

• Culinary Background: Diploma/Degree in Culinary Arts, Food Science, Food Production, or a related field.
• Experience: Minimum 5-8 years of experience in a leadership role within food manufacturing, airline catering, or high-volume F&B operations.
• Product R&D Expertise: Strong background in developing new dishes with caterer and development team.
• Strong experience in Indian Meals is a MUST.
• Airline Catering/F&B Lounge Experience: Prior experience working with airline lounges, hospitality, or large-scale food service operations is an advantage.
• Food Safety Knowledge: Familiar with HACCP, ISO 22000, SFA regulations, and other food safety management systems.
• Leadership & Training Skills: Ability to train chefs and production teams on cooking techniques, hygiene, and kitchen SOPs.
• Menu Development Skills: Ability to analyze customer profiles, food prep facilities, and service requirements to curate suitable menus.
• Adaptability & Problem-Solving: Ability to work in a fast-paced, high-pressure environment while maintaining quality control.
• Any other duties assigned

Additional Information:

• Location: Changi Airport (Offsite)
• Work Schedule: 3 Shift-based, overseeing kitchen operations per shift
• Contract: 3 years (Renewable basis)
• Notice Period Requirement: 3months