Central Kitchen Head Chef

2 days ago

Singapore TAKAGI RAMEN PTE. LTD. Full time $80,000 - $120,000 per year

JOB SUMMARY

We are seeking a highly skilled and experienced Central Kitchen Head Chef to lead our centralized food production facility. The ideal candidate will be responsible for overseeing all kitchen operations, ensuring consistency, quality, and efficiency in food preparation across all outlets. This role involves menu planning, recipe standardization, inventory control, team leadership, and strict adherence to food safety and hygiene standards. The Head Chef will work closely with management to align culinary output with the company's brand and customer expectations.

Job Description

  • Oversee all activities in the central kitchen to ensure production goals are achieved and product quality standards are maintained.
  • Coordinate production schedules and develop new food production standards and standard operating procedures (SOPs).
  • Identify and analyze production and quality issues, propose effective solutions, and implement strategies to minimize waste.
  • Monitor and guide staff to uphold strict standards in portion control and ensure optimal production output.
  • Manage stock and supplies to maintain optimal inventory levels, minimizing waste and spoilage. Ensure accurate inventory tracking and control of expenses.
  • Calculate food costs with accuracy and develop SOPs to maintain consistency in food preparation and service.
  • Enforce portion control practices to decrease waste and boost profitability
  • Communicate with suppliers to negotiate pricing and procure premium-quality ingredients.
  • Track market trends to enhance the quality and availability of ingredients
  • Perform routine quality inspections to ensure food complies with company standards for flavor, temperature, and presentation.
  • Manage and synchronize food production schedules, inventory management, and quality control processes.
  • Maintain cleanliness of the kitchen, equipment, and workstations in accordance with hygiene regulations.
  • Oversee and control the profit and loss statement for the central kitchen.
  • Enforce cost management practices, stay within budgetary guidelines, and enhance revenue generation.

Job Requirement

  • Minimum of 5 years of relevant experience in a production kitchen environment.
  • A certified culinary qualification or an equivalent field of study.
  • Strong expertise in menu planning and food cost analysis.
  • Enthusiastic about food product development and takes a creative approach to culinary innovation.
  • Capable of performing effectively under pressure in a fast-paced, dynamic, and demanding work environment.
  • Detail-oriented with excellent organizational and planning abilities.
  • Outstanding leadership and team management skills.
  • Cooperative team member who demonstrates a positive mindset and effective communication and interpersonal abilities.
  • Holds a Food Hygiene and Safety Certificate.
  • Available to start work on short notice.
  • Available to work 5–6 days a week, including weekends and public holidays.

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