850 Head Chef jobs in Singapore

Job Title: Head Chef or Kitchen Manager

Location: Bearded Bella (8 Craig Road) & Good Egg (160 Robinson Road), Singapore

Join Our Team

We're looking for a passionate and driven Head Chef to lead the kitchens of our two Melbourne-inspired cafes. If you thrive in a dynamic environment, love creating delicious dishes, and have a knack for team leadership, this could be the perfect role for you

What We're Looking For:

You must possess:

• Excellent communication skills to foster clear and effective team collaboration
• Great organizational skills to manage multiple operations seamlessly
• Strong sense of teamwork to inspire and lead your kitchen crew
• A deep passion for food and the drive to create innovative dishes
• Creativity to enhance and develop our menus
• A can-do attitude to tackle challenges with positivity
• An openness to feedback and willingness to improve operations continuously

Your Role Includes:

• Working a 5-day work week, 45 hours
• Overseeing and managing the kitchen teams across two stores
• Ensuring consistent quality and presentation of food
• Planning and executing creative menu updates in line with our Melbourne-inspired theme
• Training, mentoring, and supervising chefs to maintain high operational standards
• Collaborating with the management team to optimize kitchen efficiency

Why Join Us?

At Bearded Bella and Good Egg, we aim to bring Melbourne's vibrant brunch culture to Singapore. We value creativity, teamwork, and excellence, making our cafes unique and exciting places to work.

If you're passionate about food and ready to take on a leadership role, apply now to join our dynamic team

Job Types: Full-time, Part-time, Permanent

Pay: From $3,500.00 per month

Benefits:

• Additional leave
• Employee discount
• Food provided

Work Location: In person

We're on the lookout for a Head Chef who doesn't just cook, but leads with heart. At Bearded Bella and Good Egg, we believe great food starts with a great team. If you thrive on collaboration, care deeply about customer experience, and love inspiring people to do their best work, this role is for you.

We're searching for someone who:

• Builds strong, supportive kitchen teams and leads by example.
• Communicates clearly and effectively, creating an open and respectful work environment.
• Prioritizes customer satisfaction—ensuring every plate leaves the kitchen with consistent quality and care.
• Organizes and coordinates kitchen operations seamlessly across two outlets.
• Brings passion, creativity, and a willingness to collaborate on menu development.
• Shows resourcefulness and positivity in problem-solving.
• Values teamwork and knows that success is a shared effort.

• Leading and motivating the kitchen teams at both stores
• Maintaining consistent food standards and presentation to delight our guests
• Training, mentoring, and developing staff to reach their potential
• Driving open communication between the kitchen, management, and front of house
• Collaborating with management on menu planning, efficiency, and customer experience

At Bearded Bella and Good Egg, food is about more than flavours—it's about people. We've built our reputation on warmth, creativity, and a culture of teamwork. Joining us means being part of a close-knit crew that values both excellence and community.

If you're passionate about leading with communication, teamwork, and customer-first values, we'd love to have you on board. Apply now and help us shape the next chapter of our kitchen journey

• Ensure the quality of all the dishes adhere to company's standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

COACH F&B IS NOW OPENED in RESORTS WORLD SENTOSA. LET'S COOK.

Coach is stepping up its presence into the F&B world, and we're bringing a tight, no-fuss menu of American classics with us. This is not an overcomplicated, fine-dining kitchen—it's a high-energy, small-but-mighty kitchen that puts out great food with precision and speed.

Our food is all about quality, execution, and making sure every plate is something people want to order again. Think craveable, beautifully made café food with a bit of New York attitude—deli sandwiches, chicken and waffles, all American cheeseburger and the list goes on

Simple but perfect.

Primary Purpose

Coach Coffee Shop is seeking a passionate and experienced Head Chef to lead our kitchen team in delivering exceptional culinary experiences. The ideal candidate will bring creativity, leadership, and a strong understanding of café-style cuisine, while maintaining the highest standards of food quality, hygiene, and kitchen operations.

Key Responsibilities

• Lead and manage daily kitchen operations, ensuring smooth service and food consistency.
• Design and update menus in collaboration with management, incorporating seasonal ingredients and customer preferences.
• Supervise and train kitchen staff, fostering a positive and productive work environment.
• Monitor food preparation and presentation to ensure quality and portion control.
• Manage inventory, ordering, and cost control to meet budget targets.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Collaborate with front-of-house staff to ensure seamless customer service.
• Stay updated on culinary trends and bring innovative ideas to the café.

Requirements

• Proven experience as a Head Chef or Senior Sous Chef in a café or casual dining setting.
• Strong leadership and team management skills.
• Excellent knowledge of food safety and kitchen hygiene practices.
• Creative flair with a passion for food and presentation.
• Ability to work under pressure and manage multiple tasks.
• Culinary certification or equivalent experience preferred.

The Head Chef (Chef de Cuisine) is the creative and operational leader of the kitchen, responsible for designing menus, leading the culinary team, maintaining the highest food quality standards, and ensuring efficient kitchen operations. This role blends artistry, leadership, and business acumen to deliver an exceptional dining experience aligned with the restaurant's vision.

Key Responsibilities

1. Culinary Leadership & Menu Development together with Executive Chef

2. Design and update menus that reflect the restaurant's concept, seasonality, and market trends.

3. Create innovative, visually appealing, and consistently high-quality dishes.

4. Standardize recipes and presentation guidelines for consistency.
   Reporting all the information about the kitchen and restaurant directly to Executive Chef.

5. Kitchen Management

6. Lead, mentor, and inspire the kitchen brigade, from sous chefs to kitchen assistants.

7. Schedule staff, assign duties, and ensure full coverage during service.
   Foster a collaborative and disciplined work environment.

8. Quality Control & Food Safety

9. Maintain the highest standards of food quality, taste, and presentation.

10. Implement and monitor HACCP or equivalent food safety protocols.
    Oversee storage, stock rotation, and waste management to ensure freshness and minimize loss.

11. Cost Control & Budgeting

12. Manage food costs, labor costs, and inventory to meet financial targets.

13. Negotiate with suppliers and source the best ingredients within budget.
    Monitor and control portion sizes to ensure profitability without compromising quality.

14. Operational Excellence

15. Ensure kitchen equipment is maintained, cleaned, and repaired as needed.

16. Work closely with the front-of-house team to ensure smooth service.
    Anticipate and resolve kitchen issues before they impact guests.

17. Staff Development & Training

18. Recruit, train, and develop kitchen staff for skill growth and succession planning.
    Provide regular feedback, conduct performance reviews, and enforce discipline when necessary.

19. Brand & Guest Experience

20. Represent the restaurant in media appearances, culinary events, when the Executive Chef is not present.
    Stay up to date on culinary trends to keep the restaurant's offerings competitive and exciting.

Skills & Qualifications

• Strong in European (mainly French) and Asian Cuisine (mainly Indonesian or Peranakan)
• Proven experience as a Head Chef or Executive Chef in a high-quality or fine dining establishment.
• Culinary diploma or equivalent professional certification preferred.
• Strong leadership, organization, and communication skills.
• In-depth knowledge of cooking techniques, flavor profiles, and plating aesthetics.
• Financial literacy and experience managing food and labor budgets.
• Ability to thrive under pressure in a fast-paced environment.

1. Culinary Leadership & Menu Development together with Executive Chef

• Design and update menus that reflect the restaurant's concept, seasonality, and market trends.

• Create innovative, visually appealing, and consistently high-quality dishes.

• Standardize recipes and presentation guidelines for consistency.

• Reporting all the information about the kitchen and restaurant directly to Executive Chef.

1. Kitchen Management

• Lead, mentor, and inspire the kitchen brigade, from sous chefs to kitchen assistants.

• Schedule staff, assign duties, and ensure full coverage during service.

• Foster a collaborative and disciplined work environment.

1. Quality Control & Food Safety

• Maintain the highest standards of food quality, taste, and presentation.

• Implement and monitor HACCP or equivalent food safety protocols.

• Oversee storage, stock rotation, and waste management to ensure freshness and minimize loss.

1. Cost Control & Budgeting

• Manage food costs, labor costs, and inventory to meet financial targets.

• Negotiate with suppliers and source the best ingredients within budget.

• Monitor and control portion sizes to ensure profitability without compromising quality.

1. Operational Excellence

• Ensure kitchen equipment is maintained, cleaned, and repaired as needed.

• Work closely with the front-of-house team to ensure smooth service.

• Anticipate and resolve kitchen issues before they impact guests.

1. Staff Development & Training

• Recruit, train, and develop kitchen staff for skill growth and succession planning.

• Provide regular feedback, conduct performance reviews, and enforce discipline when necessary.

1. Brand & Guest Experience

• Represent the restaurant in media appearances, culinary events, when the Executive Chef is not present.

• Stay up to date on culinary trends to keep the restaurant's offerings competitive and exciting.

⸻

Skills & Qualifications

• Strong in European (mainly French) and Asian Cuisine (mainly Indonesian or Peranakan)

• Proven experience as a Head Chef or Executive Chef in a high-quality or fine dining establishment.

• Culinary diploma or equivalent professional certification preferred.

• Strong leadership, organization, and communication skills.

• In-depth knowledge of cooking techniques, flavor profiles, and plating aesthetics.

• Financial literacy and experience managing food and labor budgets.

• Ability to thrive under pressure in a fast-paced environment.

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Uphold high standards of food quality to ensure customer satisfaction.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

An exciting opportunity has arrived at The Garcha Group, Singapore's luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world's largest and most prestigious hotel company.

Marriott Hotels:

• Duxton Reserve Singapore, Autograph Collection

• Maxwell Reserve Singapore, Autograph Collection

• The Vagabond Club, a Tribute Portfolio Hotel

• The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

• Yellow Pot, Anouska's (Duxton Reserve)

• Shikar, Cultivate Cafe, Isabel Bar, Officers' Mess Polo Bar (Maxwell Reserve)

• The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

• GupShup (The Serangoon House)

Garcha Group Benefits:

• As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

• As an associate of a Marriott hotel, you have access to the "Global Learning + Development" tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

• Comprehensive health insurance plan

• 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

• 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company's grooming standards.
• Recipe development for new items on the menu or Seasonal Menu's.
• Menu development for special occasions and events

Administrative

Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel's specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice "FIFO" system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.

Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company's principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years' experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years' experience in the culinary, food and beverage, or related professional area.

Knowledge and creativity in using spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Have innovative research and development of new dishes spirit

Able work weekend