Vegetarian Head Chef

ONLY 1 MASTER PTE. LTD.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

ONLY 1 MASTER PTE. LTD. is seeking a Head Chef to lead the development of vegetarian and vegan menus and oversee kitchen operations, staff, and quality control to deliver exceptional dining experiences.

You will optimize costs, enforce food safety standards, manage inventory and allergen labeling, and foster a collaborative, high-morale kitchen culture. A formal culinary degree is preferred and at least 3–5 years in plant-based kitchen leadership is expected.

Qualifications

• 3–5 years in back-of-house management in plant-based cuisine.
• A formal culinary degree or diploma is highly preferred.
• Proven leadership skills to manage diverse kitchen teams.
• Strong knowledge of plant-based protein alternatives and dietary restrictions.

Responsibilities

• Lead development of creative vegetarian and vegan menus.
• Oversee kitchen operations, staff, and quality control.
• Collaborate with front-of-house to ensure seamless service.
• Monitor food costs, inventory, and FIFO stock rotation.
• Enforce food safety and allergen labeling standards.

Skills

Staff management

Menu development

Cost control

Food safety

Leadership

Plant-based cuisine

Inventory management

Education

Culinary degree or diploma

Tools

Inventory software

Food costing software

Job description

Job Summary

Lead the creation and execution of innovative vegetarian and vegan menus while managing kitchen operations, staff, and quality control to deliver exceptional dining experiences. Optimize costs, ensure compliance, and foster a collaborative team environment.

Responsibilities

Menu Development & Culinary Innovation

• Design and implement creative, seasonal vegetarian and vegan menus that satisfy diverse dietary preferences
• Apply modern culinary techniques to enhance vegetables, grains, and legumes for superior flavor, texture, and nutrition
• Develop dishes with robust flavor profiles and high nutritional value

Kitchen & Staff Management

• Recruit, train, and mentor kitchen staff including sous chefs, prep cooks, and scullery personnel to build a skilled team
• Delegate tasks effectively and manage shift schedules to maintain smooth kitchen operations
• Foster a positive, disciplined, and hygienic kitchen culture that promotes teamwork and high morale

Operations & Quality Control

• Inspect ingredients to ensure peak freshness and quality prior to preparation
• Conduct final quality and visual checks on dishes before service to maintain high standards
• Collaborate closely with front-of-house staff to ensure seamless service and excellent guest experiences

Financial & Inventory Control

• Manage food costs and optimize profit margins by controlling portions and minimizing waste
• Oversee inventory management, track stock levels, and place orders with local and organic suppliers
• Enforce strict First-In, First-Out (FIFO) stock rotation for fresh and dry goods to maintain freshness

Health, Safety & Compliance

• Implement and monitor food safety management systems and sanitation regulations to ensure compliance
• Manage allergen awareness by ensuring correct preparation and labeling of foods such as vegan, gluten-free, and nut-free options

Preferred competencies and qualifications

• Minimum of 3-5 years' experience in back-of-house management roles such as Head Chef or Senior Sous Chef, with a focus on vegetarian or plant-based cuisine
• Formal culinary degree or equivalent diploma is highly preferred
• Deep knowledge of plant-based protein alternatives and dietary restriction accommodations
• Proven leadership skills to manage diverse teams in fast-pace commercial kitchen environments
• Strong computer and administrative skills for managing staff rosters, food costing, and inventory software