Head Chef

Roles & Responsibilities

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 menus that cater to customer preferences and seasonal trends.

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

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

5) Work closely with the procurement team to source ingredients and maintain supplier relationships.

6) Conduct regular inspections and maintain cleanliness and hygiene standards according to relevant regulations.

7) Maintain accurate records for food storage and hygiene audits.

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

Requirements:

1) Proven experience as a Head Chef or Senior Sous Chef in commercial kitchen.

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

3) Strong knowledge of kitchen operations and food safety standards.

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

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

6) Creative, adaptable, and passionate about delivering quality cuisine.

7) Able to commit on weekends and public holidays.

Candidates who already hold Food Hygiene Officer (FHO) certification will have an added advantage. For those who do not, the company will sponsor the relevant training after the completion of a one-year contract.

Working location: 21 Church Street #01-04 Capital Square 2 S(049480)

Interested applicants can email directly to admin@chamber.com.sg for faster response.