Head Chef

4 weeks ago

Singapore LITTLE FARMS PTE. LTD. Full time
Roles & Responsibilities

Visit us at https://littlefarms.com/career... for other exciting available roles


Are you passionate about all natural and organic, great food? We are

We are a mission driven, fast-growing company. We opened our first store in February 2016 to fill a gap in the market for the type of high quality all-natural food that we would love to feed our own families. With 7 Retail Stores, an E-Commerce platform, 6 Café-Bistros, the Starter Lab Bakery Factory, we now have more than 350 team members We have exciting growth plans, and we are always open for new team members with the same purpose and values we have, to join us on this incredible journey together


The Head Chef is a customer-oriented, highly skilled culinary leader who oversees culinary operations to deliver excellent food quality, drive team performance, and ensure customer satisfaction. As the key culinary figure in the restaurant, the Head Chef is responsible for the day-to-day management of the kitchen, maintaining exceptional standards in food preparation, food safety, cost control, and team development. Reporting to the Executive Chef, the Head Chef ensures that all culinary functions align with Little Farms’s mission of helping people live happier and healthier lives by delivering all natural, healthy and delicious, and well-presented dishes that delight customers and boost profitability. The Head Chef will operate at all times consistent with Little Farms culture and values.

The Head Chef balances the perspectives of three key stakeholders: senior management, restaurant team members, and customers, advocating for each group when necessary. They are expected to delegate effectively while leading by example, ensuring the smooth execution of culinary operations and driving continuous improvement.


The Head Chef must display the following:

  • A passion for food and culinary excellence
  • The ability to lead and mentor a culinary team
  • Strong decision-making skills and the confidence to articulate solutions
  • The ability to multitask and work calmly under pressure
  • Commitment to upholding high standards of food safety and hygiene
  • Strong interpersonal and communication skills
  • Leadership grounded in integrity, professionalism, and common sense

The responsibilities of the Head Chef are organized around the following five areas of business impact:


1) Operational Excellence

The Head Chef ensures that all culinary operations are streamlined, efficient, and able to deliver high-quality and fresh dishes consistently. They are responsible for ensuring that the kitchen is well-stocked, well-maintained, and compliant with all relevant regulations.

Impact:

  • All ingredients and supplies are fresh, available and maintained at optimal levels to avoid out-of-stock (OOS) situations
  • Culinary equipment is regularly maintained and in good working condition
  • Standard Operating Procedures (SOPs) are created, followed, and updated to ensure consistent food preparation and service
  • Manpower is efficiently deployed based on business needs, avoiding over- or under-staffing
  • Full compliance with food safety, health regulations, and other legal requirements

2) People Excellence

The Head Chef fosters a disciplined, well-trained, cohesive and positive culinary team. Through hands-on leadership, they provide regular feedback, mentorship, and training, ensuring that each team member is competent and motivated.

Impact:

  • Low absenteeism and lateness among culinary team members
  • High retention rates with low turnover and minimal vacancies
  • Team members possess strong product knowledge and culinary skills
  • Team displays a positive attitude, willingly taking on extra tasks and challenges
  • The culinary team is collaborative, working well with other departments when necessary
  • Team members take pride in their work and can articulate the Little Farms culinary vision

3) Customer Excellence

The Head Chef ensures that every customer receives a high-quality dining experience through the delivery of consistently excellent food. By overseeing the quality control of dishes, they ensure that the menu is executed to perfection, and customer expectations are met or exceeded.

Impact:

  • High customer satisfaction and positive online reviews
  • Dishes are consistently prepared and served as per SOPs, ensuring excellent taste and presentation
  • Customer feedback is actively gathered and used to inform menu improvements
  • Customer complaints related to food are resolved promptly and professionally, with a positive outcome for both the customer and Little Farms

4) Business Excellence

The Head Chef ensures that resources are used efficiently, managing costs while maintaining quality. They are responsible for controlling food costs and minimizing known and unknown shrinkage, all while delivering consistent, high-quality dishes.

Impact:

  • Food costs (COGS) are managed within budget targets
  • Operating expenses for the kitchen are consistently maintained within budget
  • No instances of food waste, invoice submission discrepancies, or pilferage
  • Opportunities for cost savings are identified without compromising food quality or customer experience

5) Health and Food Safety Excellence

The Head Chef is responsible for ensuring that the kitchen meets the highest standards of food safety, hygiene and cleanliness. They must ensure compliance with all health and safety regulations, ensuring the well-being of both customers and team members.

Impact:

  • Full compliance with food safety SOPs, including regular training for team members
  • Regular and routine cleaning and inspections conducted with due diligence
  • Safe storage, preparation, and handling of food to prevent contamination or foodborne illnesses
  • Proper sanitation and cleaning practices are maintained across all kitchen areas
  • Health and safety protocols are strictly followed, reducing the risk of accidents or hazards in the kitchen


Leadership Competencies

Know:

  • Take ownership of culinary operations and ensure all tasks are completed
  • Proactively identify skill or productivity gaps, implementing training or hiring solutions to enhance team performance
  • Use data and insights to make informed decisions that benefit both the culinary department and the broader business

Listen > Speak:

  • Articulate a clear culinary vision that inspires and motivates the culinary team
  • Communicate effectively, ensuring alignment between the culinary team, front-of-house teams, and senior management
  • Provide positive and constructive feedback to team daily

Lead:

  • Take responsibility for the success of the kitchen, regardless of external factors
  • Ensure all team members are on the same page and working toward shared goals
  • Trust and empower team members to perform their roles while offering guidance and support
  • Motivate the team beyond financial rewards, fostering a sense of pride and commitment

Tell employers what skills you have

Leadership
Ingredients
Quality Control
Operational Excellence
Food Safety
Food Quality
Team Development
Contamination
Shrinkage
Sanitation
Bakery
Customer Satisfaction
Culinary Skills
Business Excellence
Cost Control
Turnover

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