Head jobs in United States
Chef De Partie (Asian/Western)
SODEXO SINGAPORE PTE. LTD.
RESTAURANT OPERATIONS EXECUTIVE (SOUTH INDIAN CONCEPT)
THE DINE PTE. LTD.
Discover more opportunities than anywhere else. Find more jobs nowDeputy Head of Secondary: Innovative School Leader
NEXUS INTERNATIONAL SCHOOL (SINGAPORE) PTE LTD
Connect with headhunters to apply for similar jobsHead of FM Sales & Tender Strategy
THE HACENS TALENT PTE. LTD.
Head of Sales (Office Cleaning Solutions) | Sales, Tender Management, FM Partnerships > IT Solu[...]
THE HACENS TALENT PTE. LTD.
APAC Regional Marketing Leader — Pipeline, Events & Remote
Deel
APAC Head of Fraud Solutions — Growth, Delivery & Strategy
Quantexa
Manager – Corporate Outreach & Executive Education
S P JAIN SCHOOL OF GLOBAL MANAGEMENT PTE. LTD.
Trauma‑Informed Growth & Innovation Leader
TRYBE LIMITED
Chef / Kitchen Crew / Cook (Grill/BBQ/Snacks) | Basic up to $3,200
Recruit Now Singapore Pte Ltd
Head, Enterprise Development & Innovation
TRYBE LIMITED
Head Chef - Multi-Outlet Kitchen Lead (Chinese/Singaporean)
465 CAFE PTE. LTD.
Assistant Engineer, Project & System Design
OMEGA INTEGRATION PTE LTD
Head Chef
Job summary
A local culinary enterprise in Singapore is seeking an experienced Head Chef to oversee kitchen operations and lead the culinary team in delivering high-quality dining experiences. You will be responsible for menu development, staff training, and maintaining food safety standards. The ideal candidate has extensive kitchen experience, strong culinary skills, and proven leadership abilities.
Qualifications
- At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.
- Experience in Western / Asian cuisine.
- Ability to perform under pressure.
Responsibilities
- Oversee daily kitchen operations and ensure smooth service.
- Lead, train, and mentor kitchen staff.
- Manage inventory and ensure cost control.
- Ensure compliance with food safety regulations.
- Coordinate with front‑of‑house teams for service.
- Contribute insights in management meetings.
Skills
Education
The Head Chef is responsible for overseeing the overall kitchen operations, ensuring high standards of food quality, consistency, hygiene, and cost control. This role leads the culinary team in menu execution, staff development, and operational excellence, while upholding the brand’s culinary standards and guest experience.
- Oversee all daily kitchen operations, ensuring smooth service during peak and off‑peak periods.
- Ensure consistent execution of recipes, plating standards, and portion sizes.
- Conduct regular quality checks on food preparation, taste, and presentation.
- Maintain strict adherence to food safety, hygiene, and sanitation standards (SFA/NEA guidelines).
- Collaborate with the Executive Chef and management on menu planning and seasonal specials.
- Innovate and introduce new dishes aligned with the brand’s concept and customer preferences.
- Conduct food tastings, standardisation, and recipe costing for all new menu items.
- Lead, train, and mentor kitchen staff, fostering a positive and professional kitchen culture.
- Schedule and manage manpower planning, ensuring adequate coverage.
- Conduct performance evaluations, provide coaching, and support skill development for junior cooks.
- Oversee inventory management, including ordering, receiving, and stock rotation (FIFO).
- Ensure cost control through portion management, waste minimisation, and supplier coordination.
- Work with management on food cost targets, budgeting, and monthly cost analysis.
- Ensure compliance with all food safety, hygiene, and workplace safety regulations.
- Conduct regular kitchen audits and ensure proper maintenance of equipment.
- Enforce safe working practices and coordinate with management on any repair needs.
- Work closely with front‑of‑house teams to ensure seamless service delivery.
- Communicate daily specials, menu changes, and operational needs clearly to all staff.
- Attend management meetings and contribute operational insights.
- At least 5–8 years of kitchen experience, with 2–3 years in a supervisory or lead role.
- Strong culinary knowledge and experience in Western / Asian cuisine.
- Proven leadership and team management skills.
- Excellent understanding of food costing, inventory control, and operational KPIs.
- Strong organisational skills and ability to perform under pressure.
- Valid Food Hygiene Certificate (WSQ).
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.