Job Description

:


We are looking for a committed and experienced Head Chef to oversee kitchen operations across multiple outlets and food stalls in Singapore. The ideal candidate must be well-versed in Chinese, local Singaporean, and basic Western cuisine, and capable of managing teams, standardizing operations, and leading menu development in a fast-paced, multi-location F&B environment.





Key Responsibilities:


Culinary Expertise:


Prepare and supervise a variety of dishes including China Chinese cuisine, Singapore local favourites (e.g., chicken rice, nasi lemak, laksa), and basic Western dishes (e.g., pasta, grill, salads).





Multi-Outlet & Stall Management:


Manage kitchen operations across designated food stalls and multiple outlets, ensuring consistency in taste, quality, presentation, and service standards.





Menu Standardization & R&D:


Standardize menus across all outlets. Lead R&D efforts to create new recipes and seasonal offerings that appeal to the local market.





Inventory & Cost Control:


Monitor and manage stock levels, supplier orders, food costing, and minimize wastage across all outlets.





Team Leadership:


Train, supervise, and schedule kitchen teams across outlets. Ensure compliance with SOPs, food safety, and hygiene standards.





Regulatory Compliance:


Ensure all food operations meet NEA/SFA food safety and hygiene regulations in Singapore.





Work Commitment:


Willingness to work long hours, weekends, and public holidays. Must be physically fit and able to manage high-volume kitchen operations.





Requirements:


At least 3 years of relevant experience in managing kitchens across kopitiams, food courts, or similar F&B establishments.





Skilled in preparing Chinese, local Singaporean, and basic Western cuisine.





Degree in any discipline.





Proven leadership, time management, and multi-outlet coordination experience.





Familiarity with Singapore food hygiene and safety regulations.