Head Chef

Roles & Responsibilities Monthly Salary: Up to S$4,800 (Negotiable) Working Location: Central Working Hours: 5 Day Work Week (44 hours) Responsibilities and Duties: Kitchen Operations & Food Quality Oversee daily kitchen operations to ensure smooth, efficient service Maintain high standards of consistency, quality, and presentation across all menu items Ensure compliance with recipes, SOPs, and brand standards Participate in menu execution, improvement, and standardisation Team Leadership & Training Lead, supervise, coach, and train kitchen staff Plan staff deployment and ensure adequate manpower coverage Provide performance feedback, guidance, and discipline when needed Food & Hygiene Ensure strict compliance with SFA food safety and hygiene regulations Maintain excellent kitchen cleanliness, sanitation, and equipment safety Oversee proper food handling, storage, and preparation practices Cost Control & Inventory Management Manage food costs, portion control, and reduce wastage Oversee ordering, inventory tracking, and stock rotation Work with suppliers and management to optimise purchasing and cost efficiency Coordination & Reporting Collaborate with service teams and management for smooth operations Support operational planning, promotions, and internal/external audits Prepare reports on kitchen performance and operational needs Qualification and Requirements: Essential Requirements Proven experience as a Head Chef or Senior Sous Chef in a full-service restaurant Strong knowledge of Japanese or Japanese-Western cuisine Solid understanding of kitchen operations, food costing, and manpower planning Familiar with Singapore food safety and hygiene regulations Strong leadership, organisational, and communication skills Additional Requirements Able to work shifts, weekends, and public holidays Hands-on, disciplined, and able to perform under pressure Strong sense of responsibility and ownership Adcellence Services EA License: 24C2596 Desmund Wong -- R24126424