Head Chef

Job Description Lead and supervise the daily operations of the kitchen. Plan and develop menus, recipes, and seasonal food offerings. Ensure consistent food quality, presentation, and portion control. Manage food preparation and cooking according to company standards. Train, mentor, and supervise kitchen staff. Monitor inventory, food purchasing, and stock levels. Control food costs and minimize wastage. Ensure compliance with Singapore Food Agency (SFA) food safety and hygiene regulations. Maintain a clean, safe, and organized kitchen environment. Coordinate with management to improve operational efficiency and customer satisfaction. Requirements Minimum 5 years of relevant experience as a Chef, including at least 2 years in a Head Chef or Sous Chef position. Strong leadership and people management skills. Excellent knowledge of Asian cuisine, food preparation, and kitchen operations. Experience in menu development and food cost control. Ability to work efficiently in a fast-paced environment. Good communication and organizational skills. Willing to work on weekends, public holidays, and rotating shifts.