Head Chef

2 weeks ago

West Region, Singapore Dewgather Full time $80,000 - $120,000 per year

Head Chef / Sous Chef / Chef

Primary Duties & Responsibilities

Operational Efficiency & Food Safety

  • Manage the food preparation process to maintain consistency, quality and timely service.
  • Conduct regular checks on food preparation, portioning, quality and station hygiene.
  • Ensure all kitchen operations comply with health and safety regulations, licensing conditions and food hygiene standards.
  • Uphold cleanliness and personal hygiene standards for all kitchen staff.

Customer Experience & Support

  • Collaborate with the front-of-house team to ensure customer satisfaction, including addressing feedback, inquiries and complaints professionally and promptly.
  • Communicate with the Operations Manager regarding any issues, improvements or customer concerns.

Administrative & Miscellaneous

  • Complete all necessary administrative tasks, including documentation, reporting and ad-hoc duties as assigned.
  • Be available "on-call" to handle urgent kitchen matters or step in when necessary.
  • Support the overall profitability and success of the outlet through strategic planning and operational excellence.

Additional Responsibilities for Head Chef / Sous Chef

Kitchen Leadership & Culinary Excellence

  • Take full responsibility for all kitchen operations, ensuring the highest standards in food quality, consistency and presentation.
  • Lead the execution of all menu items and ensure adherence to established Standard Operating Procedures (SOPs).
  • Develop, test, and innovate menus that reflect current culinary trends, seasonal availability and customer preferences, while maximizing profitability.
  • Ensure smooth coordination between the kitchen and front-of-house teams, especially during peak service hours.

Team Management & Development

  • Lead, motivate and mentor the back-of-house team to maintain professionalism and top performance.
  • Oversee staff scheduling, attendance tracking and vacation planning.
  • Foster a positive, efficient and collaborative work environment that supports continuous learning and growth.

Inventory, Cost Control & Procurement

  • Monitor inventory levels, manage ordering and control stock to reduce waste and optimize food cost.
  • Ensure cost of goods sold (COGS) remains within established benchmarks.
  • Identify shortages and coordinate procurement of ingredients and kitchen equipment as needed.

Requirements

  • 2-3 years of experience in F&B (For Chef)
  • 3-5 years of experience in F&B (For Head Chef / Sous Chef)
  • Minimum GCE 'N' or 'O' level
  • Professional communication skills are required
  • Commitment to quality service, and food and beverage knowledge
  • Strong entrepreneurial mind and supervisory experience at a F&B establishment
  • Strong organizational, interpersonal and problem-solving skills

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