555 Head Chef jobs in Singapore

Head Chef manages and oversees an outlet's kitchen operations and kitchen staff. The Chef plans the menu, liaises with suppliers, controls the budget and ensures that the kitchen produces quality food. Other responsibilities include resolving problems that may arise in a positive and professional manner.

• Administer purchasing and receiving procedures
• Apply principles of culinary science
• Apply principles of food chemistry
• Apply principles of food psychosociology
• Apply principles of gastronomy
• Implement loss/risk prevention
• Innovate with new culinary ingredients
• Interpret culinary nutrition
• Manage compliance with food and beverage hygiene policies and procedures
• Manage cost and quality controls
• Manage culinary operations
• Manage food and beverage operations
• Manage inventory control system
• Manage site/outlet and equipment maintenance
• Master cook and chill methods
• Master recipes from various cuisines
• Perform culinary application and techniques
• Plan and develop menus for food service establishments
• Prepare herb and spice blends of various cuisines
• Use herbs and spices in various cuisine preparation and presentation

Job Description & Requirements

A Head Chef in a catering business in Singapore plays a crucial role in overseeing kitchen operations, ensuring the quality of food, and managing a team of chefs and kitchen staff. Here are the main roles and responsibilities of a Head Chef in the catering industry in Singapore:

• Create and design menus that cater to client preferences, dietary restrictions, and the specific nature of events (e.g., corporate functions, weddings, private parties).
• Adapt the menu based on seasonality, availability of ingredients, and current food trends.
• Collaborate with clients to understand their requirements and customize dishes to meet their needs.

• Oversee all aspects of food preparation and cooking to ensure consistency and high quality.
• Manage cooking processes, including portion control, to maintain the best standards of taste and presentation.
• Ensure proper cooking techniques are followed and ensure the quality of every dish before it leaves the kitchen.

• Lead, supervise, and train kitchen staff , including sous chefs, line cooks, and kitchen assistants.
• Assign specific tasks and oversee their completion, ensuring efficiency and consistency.
• Foster a positive work environment, encourage teamwork, and ensure the staff follows health and safety protocols.
• Schedule shifts and manage staffing levels according to the volume of orders and events.

• Manage inventory by ordering ingredients, overseeing stock rotation, and ensuring the kitchen has the necessary supplies for daily operations.
• Work closely with suppliers to ensure high-quality and cost-effective sourcing of ingredients.
• Keep track of inventory to minimize waste and control food costs.

• Ensure that all food is prepared according to established standards and food safety regulations (Singapore has strict food safety standards set by the Singapore Food Agency).
• Conduct regular quality control checks on food presentation, taste, and hygiene.
• Maintain cleanliness and organization in the kitchen, ensuring it meets all health and safety regulations.

• Manage food costs and budgets , ensuring that catering services remain profitable without compromising quality.
• Monitor food and labor costs and adjust menu items and staffing as necessary to stay within budget.
• Review financial performance and implement strategies to reduce waste and control expenses.

• Communicate with clients to understand their needs and preferences.
• Oversee the execution of catering events, ensuring food is delivered on time and meets the event's requirements.
• Provide recommendations on food choices, service styles, and presentation.

• Enforce strict adherence to food safety regulations and best practices.
• Ensure proper handling, storage, and preparation of ingredients to prevent foodborne illnesses.
• Regularly train staff on safety protocols, including the use of equipment, sanitation procedures, and emergency responses.

• Collaborate with the business development team to enhance the catering brand and attract new clients.
• Help in promoting signature dishes and unique offerings to set the catering business apart from competitors.

• Resolve any issues that arise during events, such as customer complaints or unexpected challenges with the food or service.
• Work quickly under pressure to ensure the success of high-profile events and large-scale catering jobs.

• Stay updated with current food trends, new cooking techniques, and industry innovations.
• Attend workshops, food expos, and other professional development opportunities to maintain expertise.

• Keep detailed records of orders, inventory, costs, and other important business information.
• Provide reports to the management regarding kitchen operations, financial performance, and any other necessary metrics.

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Responsibilities include:
• Maintain a team-oriented personality with strong people management skills;
• Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
• Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
• Be in charge of supply ordering, maintaining costs, kitchen efficiency & staffing;
• Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
• Actively respond to and handle guest problems and complaints;
• Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
• Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
• Ensure proper grooming and hygiene standards for all kitchen staff;
• Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise;
• Assist the company in expansion plans.

Job Description:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,
• Study each recipe and gather all necessary ingredients,
• Cook food in a timely manner,
• Delegate tasks to kitchen staff,
• Inform wait staff about daily specials,
• Ensure appealing plate presentation,
• Supervise Cooks and assist as needed,
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),
• Monitor food stock and place orders,
• Check freshness of food and discard out-of-date items,
• Experiment with recipes and suggest new ingredients,
• Ensure compliance with all health and safety regulations within the kitchen area,
• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,
• Hands-on experience with various kitchen equipment,
• Advanced knowledge of culinary, baking and pastry techniques,
• Leadership skills,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Up-to-date knowledge of cooking techniques and recipes,
• Familiarity with sanitation regulations,
• Must be hands on for operations,
• Culinary school diploma preferred.

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Design menus and develop seasonal dishes that reflect ingredient seasonality and regional characteristics.
• Negotiate with suppliers and select ingredients based on quality, cost, and supply stability.
• Establish, guide, and standardize cooking processes and kitchen workflows.
• Lead, train, and evaluate the kitchen team, including sous chefs and junior staff.
• Manage food costs, minimize waste, and optimize inventory and preparation operations.
• Ensure compliance with hygiene and food safety standards (e.g., HACCP).
• Execute consistent plating and culinary presentation in line with high-end dining expectations.
• Collaborate with the service team to deliver an exceptional and memorable guest dining experience.
• Integrate local ingredients with Japanese culinary techniques in overseas settings.
• Participate in tasting sessions, media engagements, and promotional events.
• Mentor junior chefs and contribute to talent development and succession planning.

• At least 10 years of experience in high-end Japanese cuisine (e.g., Kaiseki, Kappo, or fine dining washoku).
• Experience working abroad or demonstrated intercultural adaptability (preferred).
• Ability to communicate in Mandarin or Japanese is an advantage to liaise with Mandarin- or Japanese-speaking guests.
• Proven leadership experience managing a kitchen team of 5 or more staff.
• Strong skills in ingredient selection, menu composition, and plating aesthetics.
• Deep expertise in traditional Japanese culinary techniques (e.g., grilling, simmering, frying, steaming, dashi-making).
• Practical knowledge of hygiene and kitchen operations (HACCP certification preferred).
• Basic ability to communicate in English or the local language for team collaboration and kitchen management.
• Knowledge of beverage pairings such as wine, sake, or sommelier certification (an advantage).
• Ability to communicate in Mandarin or Japanese is an advantage to liaise with Mandarin or Japanese speaking guests