Head Chef

1 week ago

Central Region, Singapore 1-Group (Singapore) Full time $90,000 - $120,000 per year

Job Description:

Plan, direct, and coordinate all kitchen activities to ensure food preparation and service meet company standards. Develop new recipes, menus, and promotions in collaboration with the Culinary Development team, creating a distinctive cuisine style for the outlet. Work with the events and wedding sales team to design responsive menus and ensure high-quality execution of all events and weddings.

Train operations team members on menu items and product knowledge, participate in briefings, and resolve day-to-day issues. Source supplies for cost efficiency without compromising quality. Coordinate food promotions with kitchen staff and restaurant management. Maintain kitchen cleanliness, safety, and accident prevention.

Approve market lists, monitor COSG targets, check food quality and storage, and minimize wastage through inventory control, portion control, and surplus utilization. Suggest setups and displays, ensure standard recipes are followed, and oversee daily kitchen operations with Sous Chefs, cooks, and station supervisors. Handle guest food complaints and follow up with management.

Monitor competitor menus and products. Coordinate with management on marketing strategies, product development, brainstorming sessions, restaurant expansion, and other initiatives to ensure outlet success. Perform general supervisory duties and any other tasks assigned by management.

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