343 Culinary Leaders jobs in Singapore

• Lead and manage daily kitchen operations for the zichar stall.
• Plan, prepare and cook a wide variety of zichar dishes, including live seafood items, to maintain authentic taste and quality.
• Ensure proper handling, storage and preparation of live seafood in accordance with NEA standards.
• Develop and update menus in collaboration with management, ensuring creativity while controlling food cost.
• Maintain food hygiene, safety and cleanliness standards in compliance with NEA and company SOPs.
• Manage inventory, stock ordering and cost control to achieve stall profitability.
• Plan and manage the monthly staff roster to ensure adequate manpower coverage.
• Supervise, train and motivate kitchen staff, including scheduling and task delegation.
• Coach and develop a multi-national team of kitchen staff to ensure consistency, efficiency and teamwork.
• Coordinate closely with the service team to ensure smooth order flow and customer satisfaction.
• Monitor portion control, wastage and food presentation standards.

• At least 5 years of relevant F&B experience, with a minimum of 2 years in a supervisory/lead chef role in a Zichar or Chinese kitchen environment.
• Professional culinary qualification or equivalent hands-on training/experience in Chinese cuisine preferred.
• Strong culinary skills with knowledge of wok-frying, stir-fry, soups, meats, sauces and live seafood preparation.
• Hands-on leader with proven ability to manage kitchen staff and operations in a fast-paced food court environment.
• Good understanding of food costing, inventory management and kitchen operations.
• Ability to work long hours, weekends and public holidays as per operational needs.
• Proficiency in both English and Chinese is required to liaise with foreign kitchen staff, suppliers, and management effectively.
• Proven ability to lead, train, plan rosters, and manage a multi-national team.
• Candidates should note that this is a non-halal establishment.
• Possess a valid food hygiene / Audit certificate.

We are passionate about creating exceptional food experiences that delight every customer.

We strive to provide high-quality, innovative dishes in a vibrant and engaging environment.

• Key Skills:
• Innovative thinking
• Quality focus
• Vibrant communication

About the Role:

This role is ideal for individuals who share our passion for delivering exceptional food experiences.

The successful candidate will have a strong track record of working in a fast-paced environment and be able to demonstrate excellent time management skills.

What We Offer:

We offer a competitive salary and a range of benefits, including training and development opportunities.

• Responsible for overall food production, kitchen operations management.
• Ensure all dishes meet Elephant Grounds' quality standards and presentation guidelines.
• Maintain, monitor and improve quality performances to comply with the prescribed food quality.
• Be fully in charge of hiring, managing and training kitchen staffs.
• Supervise and train up production team members to achieve good performance standard.
• Carry out cost control planning such as food and ingredients, and ordering & inventory management.
• Maintain compliance with health, safety, and sanitation regulations (HACCP, food handling, etc.).
• Inspect kitchen supplies, equipment and work areas to ensure conformance to establish standards.

• Minimum 5+ years in a professional kitchen, with at least 2 years in a leadership role (Head Chef, Sous Chef, or Kitchen Manager).
• Strong background in café, brunch, or modern casual dining-knowledge of coffee-pairing dishes is a plus.
• Proven ability to lead and motivate a team in a high-volume setting.
• Passion for developing new recipes and improving existing ones.
• Excellent time management and multitasking skills.
• Food Safety Certification (required).
• Ability to work flexible hours/shift, including weekends and public holidays.

• Oversee daily kitchen operations, food preparation, and staff performance
• Plan and design menu items in alignment with the restaurant's direction
• Manage kitchen inventory and ensure proper food storage and hygiene
• Ensure consistent quality of food and presentation
• Train and supervise kitchen staff to uphold high standards
• Work closely with front-of-house team to ensure smooth service delivery
• Monitor food cost and control wastage effectively
• Ensure compliance with all food safety and NEA hygiene regulations

• Proven experience as a chef or kitchen supervisor/manager
• Able to cook both Vietnamese and Thai cuisine
• Strong leadership and kitchen management skills
• Willing to work on weekends and public holidays
• Positive working attitude and strong sense of responsibility

• Vietnamese cuisine
• Thai cuisine
• Kitchen management
• Inventory control
• Food hygiene standards
• NEA regulations
• Cost control
• Team supervision
• Menu planning