493 Head Chef jobs in Singapore

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

• 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

• Position: Head Chef (Noodle & Congee)
• Location: Central Region, Singapore
• Salary: SGD $4,000-$4,500/month
• Schedule: 5.5-day work week

• Support the Executive Chef in managing kitchen operations across outlets
• Ensure top-notch food quality and consistency in noodle and congee dishes
• Uphold hygiene standards and lead performance development
• Troubleshoot production issues and collaborate with central kitchen teams

• 8-10 years of experience in traditional Cantonese or Teochew noodle and congee cuisine
• Strong culinary skills and attention to detail
• Positive attitude and leadership experience
• Passion for quality and innovation in Chinese cooking

• Be part of a trusted brand with 17 outlets island-wide
• Enjoy career growth, staff benefits, and continuous training
• Work in a team that values heritage, creativity, and professionalism

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.

• 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.

• 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.

• 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

• 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

• Ensure smooth day-to-day kitchen operations
• Lead Research & Development (R&D) to create innovative, nutrition-focused recipes
• Manage and guide team members under your supervision, ensuring smooth kitchen operations
• Conduct inventory tracking to maintain stock levels, reduce waste, and ensure ingredient availability
• Develop and implement Standard Operating Procedures (SOPs) to streamline kitchen processes and maintain consistency
• Ensure compliance with food safety standards and maintain a clean, organized kitchen environment.

• Experience as a Chef or in a similar role
• Genuine enthusiasm for healthy cooking and a solid understanding of nutrition principles
• Strong leadership skills with the ability to manage and motivate a team
• Detail-oriented and capable of handling inventory tracking and SOP implementation
• Proficient in Microsoft Word, Excel, or Google Docs for administrative tasks
• Creative, adaptable, and able to thrive in a fast-paced kitchen environment