Halal Head Chef

Job Responsibilities:

1) Lead and oversee the daily operations of the kitchen, ensuring smooth workflow and timely delivery of dishes.

2) Plan, develop, and innovate halal menus that cater to customer preferences and seasonal trends.

3) Ensure all food prepared and served complies strictly with halal certification standards and SFA food safety regulations.

4) Supervise kitchen staff and provide training to ensure high standards of food quality, hygiene, and safety.

5) Monitor inventory, control food costs, and manage kitchen budgets effectively.

6) Work closely with the procurement team to source halal-certified ingredients and maintain supplier relationships.

7) Conduct regular inspections and maintain cleanliness and hygiene standards according to NEA and Halal-certifying body requirements (e.g., MUIS).

8) Maintain accurate records for food storage, hygiene audits, and halal certification renewals.

9) Collaborate with management to drive culinary promotions and new product development.

Requirements:

1) Proven experience as a Head Chef or Senior Sous Chef in a halal-certified kitchen.

2) Experienced in culinary roles within the F&B industry in Singapore.

3) Strong knowledge of halal food handling requirements, kitchen operations, and food safety standards.

4) Certification in Food Hygiene and Food Safety Course Level 1 required.

5) MUIS Halal Training Certification (advantageous).

6) Excellent leadership, team management, and communication skills.

7) Creative, adaptable, and passionate about delivering quality halal cuisine.

8) Able to commit on weekends and public holidays.

Candidates who already hold Food Hygiene Officer (FHO) certification and/or Halal MUIS Certification will have an added advantage.

For those who do not, the company will sponsor the relevant training after completion of a one-year contract.