Head Chef

1 week ago

Singapore STT RESTAURANT PTE. LTD. Full time

**Job Title**: Head Chef

**Salar**y: $6,800- $7,800/month

**Employment Type**:Full time

**Job Summary**:
The Head Chef is responsible for overseeing the daily operations of the kitchen, including menu planning, food preparation, staff management, inventory control, and ensuring high standards of food quality, hygiene, and safety. This role requires strong leadership, creativity, and organizational skills to deliver an exceptional culinary experience for guests.

**Key Responsibilities**:

- **Kitchen Management**
- Supervise all kitchen operations, ensuring consistent food quality and timely service.
- Lead and motivate the kitchen brigade to achieve excellence.
- Create and implement standard operating procedures (SOPs) for kitchen efficiency and safety.
- **Menu Planning & Development**
- Design and regularly update menus based on seasonal ingredients and customer feedback.
- Collaborate with the restaurant manager or executive team to introduce new concepts and dishes.
- Ensure all menu items meet presentation, quality, and cost standards.
- **Staff Supervision & Training**
- Recruit, train, and schedule kitchen staff.
- Conduct regular performance evaluations and provide coaching or disciplinary action when needed.
- Foster a positive and professional work environment.
- **Inventory & Cost Control**
- Monitor inventory levels and order supplies as needed.
- Manage food costs and minimize waste without compromising quality.
- Work with suppliers to ensure quality and competitive pricing.
- **Health & Safety Compliance**
- Ensure compliance with all food hygiene, health, and safety regulations.
- Conduct regular kitchen inspections and maintain cleaning schedules.
- Implement HACCP or other food safety systems as required.

**Job Requirements**:

- Minimum 2 years relevant experiences are required.
- In-depth knowledge of food preparation, kitchen safety, and sanitation standards.
- Strong leadership, communication, and organizational skills.
- Ability to work under pressure and in a fast-paced environment.
- Creative flair with attention to detail and presentation.
- Experience in menu engineering and budgeting.
- Familiarity with diverse cuisines and dietary trends.
- Proficiency with kitchen management software or POS systems.
- May involve long hours, nights, weekends, and holidays.
- Requires standing for extended periods and working in a hot, fast-paced environment.

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