Senior Chef - Lead Kitchen Ops & Menu Innovation

FU CHAN F&B PTE. LTD.; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

FU CHAN F&B PTE. LTD. seeks an experienced Kitchen Manager to oversee daily operations, lead the kitchen team, and ensure high standards of food safety and quality. You will manage inventory, costs, and menu development while ensuring compliance with NEA regulations and company SOPs.

The ideal candidate has 3–5 years in kitchen management, strong leadership, and a detail-oriented approach, capable of guiding a team to maintain efficiency and consistent output.

Qualifications

• Minimum 3–5 years of relevant kitchen management or Senior Chef experience.
• Strong knowledge of food hygiene, safety and NEA requirements.
• Ability to develop and innovate new menu items.
• Ability to manage kitchen staff, inventory and food costs effectively.
• Strong leadership and communication skills.
• Ability to work independently and handle problems efficiently.
• Responsible, disciplined, positive attitude and attention to detail.

Responsibilities

• Oversee daily kitchen operations, manpower and work allocation.
• Maintain food quality, hygiene and safety standards at all times.
• Lead, supervise and train kitchen crew for productivity and proper procedures.
• Manage food inventory, portions, costs and minimise wastage.
• Inspect supplies, equipment and work areas to meet company standards.
• Identify and resolve kitchen operational issues promptly.
• Develop and improve menu items and preparation methods as needed.
• Ensure all staff comply with company rules, SOPs and safety requirements.
• Perform any other duties as assigned by management.

Skills

Leadership

Food hygiene

Menu development

Inventory management

Communication

Problem solving

Attention to detail

Job description

FU CHAN F&B PTE. LTD. seeks an experienced Kitchen Manager to oversee daily operations, lead the kitchen team, and ensure high standards of food safety and quality. You will manage inventory, costs, and menu development while ensuring compliance with NEA regulations and company SOPs.

The ideal candidate has 3–5 years in kitchen management, strong leadership, and a detail-oriented approach, capable of guiding a team to maintain efficiency and consistent output.