935 Head Chefs jobs in Singapore

• Off-site Kitchen Management:
  • Oversee off-site kitchen operations, ensuring smooth and efficient service.
  • Plan and organize food preparation and finishing for catering off-site provisions
• Menu Development:
  • Collaborate with chefs to design and update menus, incorporating seasonal ingredients and current food trends.
  • Create special dishes for events or seasonal promotions.
• Quality Control:
  • Ensure all dishes meet the restaurant's standards for quality, presentation, and taste.
  • Conduct regular food tastings with clients and gather feedback
• Health and Safety Compliance:
  • Maintain compliance with all health, safety, and sanitation regulations.
  • Conduct regular kitchen safety training and inspections.
• Team Leadership and Development:
  • Lead, motivate, and mentor respective staff to foster a positive and productive work environment.
  • Address staff concerns and conflicts promptly and professionally.
• Account Management:
  • Ensure excellent customer satisfaction by maintaining high food and service standards.
  • Address guest feedback and resolve complaints effectively.
  • Proactively speak to guests, users and customers.
  • Lead culinary discussions with Client on menu planning
• Event and Catering Management:
  • Plan and execute catering services for events, ensuring consistency and quality.

• Proven experience as a Culinary Manager, Sous Chef, or similar role.
• Culinary degree or relevant certification preferred.
• Strong leadership and team management skills.
• Excellent knowledge of culinary techniques and food safety regulations.
• Strong organizational and time-management abilities.
• Ability to work in a fast-paced environment and handle high-pressure situations.

• Creativity in menu planning and food presentation.
• Experience in Chinese and International Cuisine.
• Strong communication and interpersonal skills.
• Attention to detail and commitment to quality.
• Proficiency in inventory management and cost control.
• Adaptability and problem-solving skills.

1. Candidates should have 1 year of experience in administrative or F&B Operation roles.
2. Candidates with experience in F&B Industry will have an added advantage.
3. Proficiency in MS Office is essential.
4. Meticulous in data entry and monitoring status.
5. Possesses strong organisational skills and can work independently with minimum supervision.
6. Customer service oriented, good interpersonal and communication skills.
7. Keen and willing to learn spirit.

Key Responsibilities:

• Off-site Kitchen Management:
  • Oversee off-site kitchen operations, ensuring smooth and efficient service.
  • Plan and organize food preparation and finishing for catering off-site provisions
• Menu Development:
  • Collaborate with chefs to design and update menus, incorporating seasonal ingredients and current food trends.
  • Create special dishes for events or seasonal promotions.
• Quality Control:
  • Ensure all dishes meet the restaurant's standards for quality, presentation, and taste.
  • Conduct regular food tastings with clients and gather feedback
• Health and Safety Compliance:
  • Maintain compliance with all health, safety, and sanitation regulations.
  • Conduct regular kitchen safety training and inspections.
• Team Leadership and Development:
  • Lead, motivate, and mentor respective staff to foster a positive and productive work environment.
  • Address staff concerns and conflicts promptly and professionally.
• Account Management:
  • Ensure excellent customer satisfaction by maintaining high food and service standards.
  • Address guest feedback and resolve complaints effectively.
  • Proactively speak to guests, users and customers.
  • Lead culinary discussions with Client on menu planning
• Event and Catering Management:
  • Plan and execute catering services for events, ensuring consistency and quality.

Qualifications:

• Proven experience as a Culinary Manager, Sous Chef, or similar role.
• Culinary degree or relevant certification preferred.
• Strong leadership and team management skills.
• Excellent knowledge of culinary techniques and food safety regulations.
• Strong organizational and time-management abilities.
• Ability to work in a fast-paced environment and handle high-pressure situations.

Skills:

• Creativity in menu planning and food presentation.
• Experience in Chinese and International Cuisine.
• Strong communication and interpersonal skills.
• Attention to detail and commitment to quality.
• Proficiency in inventory management and cost control.
• Adaptability and problem-solving skills.

Job Requirements

1. Candidates should have 1 year of experience in administrative or F&B Operation roles.
2. Candidates with experience in F&B Industry will have an added advantage.
3. Proficiency in MS Office is essential.
4. Meticulous in data entry and monitoring status.
5. Possesses strong organisational skills and can work independently with minimum supervision.
6. Customer service oriented, good interpersonal and communication skills.
7. Keen and willing to learn spirit.

We are looking for a skilled culinary professional to prepare high-quality food and manage kitchen stations effectively.

The ideal candidate will assist the executive and sous chef in their daily tasks, ensuring seamless service delivery and contributing significantly to customer satisfaction goals.

1. Set up and stock stations with necessary supplies.
2. Prepare food for service by chopping vegetables, butchering meat, or preparing sauces.
3. Cook menu items in cooperation with other kitchen staff.
4. Follow instructions from executive or sous chef, respond promptly, and maintain a clean station.
5. Comply with nutrition and sanitation regulations, safety standards, and maintain a positive attitude among coworkers and customers.

Additional duties include inventory management, ensuring timely food preparation, maintaining cleanliness, and adhering to high-quality standards.

• Off-site Kitchen Management:
  • Oversee off-site kitchen operations, ensuring smooth and efficient service.
  • Plan and organize food preparation and finishing for catering off-site provisions
• Menu Development:
  • Collaborate with chefs to design and update menus, incorporating seasonal ingredients and current food trends.
  • Create special dishes for events or seasonal promotions.
• Quality Control:
  • Ensure all dishes meet the restaurant's standards for quality, presentation, and taste.
  • Conduct regular food tastings with clients and gather feedback
• Health and Safety Compliance:
  • Maintain compliance with all health, safety, and sanitation regulations.
  • Conduct regular kitchen safety training and inspections.
• Team Leadership and Development:
  • Lead, motivate, and mentor respective staff to foster a positive and productive work environment.
  • Address staff concerns and conflicts promptly and professionally.

Key Responsibilities
Off-site Kitchen Management:
Oversee off-site kitchen operations, ensuring smooth and efficient service.
Plan and organize food preparation and finishing for catering off-site provisions
Menu Development:
Collaborate with chefs to design and update menus, incorporating seasonal ingredients and current food trends.
Create special dishes for events or seasonal promotions.
Quality Control:
Ensure all dishes meet the restaurant’s standards for quality, presentation, and taste.
Conduct regular food tastings with clients and gather feedback
Health and Safety Compliance:
Maintain compliance with all health, safety, and sanitation regulations.
Conduct regular kitchen safety training and inspections.
Team Leadership and Development:
Lead, motivate, and mentor respective staff to foster a positive and productive work environment.
Address staff concerns and conflicts promptly and professionally.
Account Management:
Ensure excellent customer satisfaction by maintaining high food and service standards.
Address guest feedback and resolve complaints effectively.
Proactively speak to guests, users and customers.
Lead culinary discussions with Client on menu planning
Event and Catering Management:
Plan and execute catering services for events, ensuring consistency and quality.
Qualifications
Proven experience as a Culinary Manager, Sous Chef, or similar role.
Culinary degree or relevant certification preferred.
Strong leadership and team management skills.
Excellent knowledge of culinary techniques and food safety regulations.
Strong organizational and time-management abilities.
Ability to work in a fast-paced environment and handle high-pressure situations.
Skills
Creativity in menu planning and food presentation.
Experience in Chinese and International Cuisine.
Strong communication and interpersonal skills.
Attention to detail and commitment to quality.
Proficiency in inventory management and cost control.
Adaptability and problem-solving skills.
Job Requirements
Candidates should have 1 year of experience in administrative or F&B Operation roles.
Candidates with experience in F&B Industry will have an added advantage.
Proficiency in MS Office is essential.
Meticulous in data entry and monitoring status.
Possesses strong organisational skills and can work independently with minimum supervision.
Customer service oriented, good interpersonal and communication skills.
Keen and willing to learn spirit.
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Key Responsibilities:

• Off-site Kitchen Management:
  • Oversee off-site kitchen operations, ensuring smooth and efficient service.
  • Plan and organize food preparation and finishing for catering off-site provisions
• Menu Development:
  • Collaborate with chefs to design and update menus, incorporating seasonal ingredients and current food trends.
  • Create special dishes for events or seasonal promotions.
• Quality Control:
  • Ensure all dishes meet the restaurant’s standards for quality, presentation, and taste.
  • Conduct regular food tastings with clients and gather feedback
• Health and Safety Compliance:
  • Maintain compliance with all health, safety, and sanitation regulations.
  • Conduct regular kitchen safety training and inspections.
• Team Leadership and Development:
  • Lead, motivate, and mentor respective staff to foster a positive and productive work environment.
  • Address staff concerns and conflicts promptly and professionally.
• Account Management:
  • Ensure excellent customer satisfaction by maintaining high food and service standards.
  • Address guest feedback and resolve complaints effectively.
  • Proactively speak to guests, users and customers.
  • Lead culinary discussions with Client on menu planning
• Event and Catering Management:
  • Plan and execute catering services for events, ensuring consistency and quality.

Qualifications:

• Proven experience as a Culinary Manager, Sous Chef, or similar role.
• Culinary degree or relevant certification preferred.
• Strong leadership and team management skills.
• Excellent knowledge of culinary techniques and food safety regulations.
• Strong organizational and time-management abilities.
• Ability to work in a fast-paced environment and handle high-pressure situations.

Skills:

• Creativity in menu planning and food presentation.
• Experience in Chinese and International Cuisine.
• Strong communication and interpersonal skills.
• Attention to detail and commitment to quality.
• Proficiency in inventory management and cost control.
• Adaptability and problem-solving skills.

Job Requirements

1. Candidates should have 1 year of experience in administrative or F&B Operation roles.
2. Candidates with experience in F&B Industry will have an added advantage.
3. Proficiency in MS Office is essential.
4. Meticulous in data entry and monitoring status.
5. Possesses strong organisational skills and can work independently with minimum supervision.
6. Customer service oriented, good interpersonal and communication skills.
7. Keen and willing to learn spirit.

The Sous Chef is responsible for overseeing the day-to-day operations of the kitchen, ensuring high-quality food and services. This role assists the Head Chef in planning, coordinating tasks, and managing labor expenses while maintaining a safe working environment.

Key Responsibilities:

• Assists the Head Chef in enforcing performance and quality standards.
• Helps control and direct the food preparation process efficiently and professionally.
• Ensures the kitchen runs on schedule and that food and related services are of high grade.
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind.
• Identifies and resolves challenges in the kitchen.
• Creates meals using new or current culinary inventions or as prescribed by the business.
• Approves and polishes dishes before delivery and service to customers.
• Produces quality menus that change seasonally as required by the business.
• Places equipment, tools, or ingredient orders in response to possible detected shortfalls.
• Makes arrangements for repairs of cooking equipment when required and directed.
• Hires, manages, trains, and educates kitchen workers to meet the highest culinary standards when directed by the Head Chef.
• Manages kitchen stocks and ensures minimal wastage.
• Assists in forecasting and assessing personnel requirements to prevent shortage or excess of kitchen staff while keeping labor costs under control.
• Helps purchase, store, and handle all food products and materials within the agreed-upon budget to maximize gross profit, including effective staff management and salary.
• Supervises subordinates' work on dishes and guides them to produce the best expected outcome.
• Ensures base food preparations and mise en place are well organized for service, allowing smooth kitchen operations.
• Regulates the workload of junior kitchen staff when required.
• Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as supporting a continuous improvement process.
• Maintains punctuality and attendance records.
• Follows and strictly implements all food and sanitary rules as well as safety guidelines.
• Encourages coworkers to cooperate and respect one another, motivating teamwork.
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies.
• Helps source food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department's food cost target set by management.
• Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and minimizing overtime.
• Ensures staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays.
• Helps the Head Chef ascertain that personnel follow regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism.
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date.
• Undertakes any other duties and ad hoc related roles as the business requires.

We are seeking a highly skilled and experienced Chef to join our team as an Executive Culinary Manager. As a key member of the kitchen leadership, you will be responsible for overseeing the entire culinary operation, including menu planning, food preparation, and presentation.

• Lead kitchen operations in collaboration with senior management.
• Supervise and mentor kitchen staff to ensure quality, consistency, and timely service delivery.
• Develop and implement new menu ideas and cuisines to enhance dining experiences.
• Manage kitchen inventory, equipment maintenance, and cleanliness to maintain high standards.
• Ensure compliance with food safety and hygiene regulations.
• Mentor junior chefs to develop their skills and knowledge.

• Prior experience as a Head Chef or Senior Chef in a reputable establishment.
• Comprehensive knowledge of food preparation techniques, kitchen operations, and food safety regulations.
• Strong leadership and communication skills, with the ability to work well under pressure.
• Excellent attention to detail and commitment to delivering high-quality results.
• Flexibility to work in a fast-paced environment, including evenings, weekends, and public holidays.

This role offers a competitive salary and benefits package, including opportunities for professional growth and development. If you are a motivated and ambitious chef looking for a challenging role, please apply now!

We are seeking a highly skilled and experienced culinary professional to join our team as a Senior Culinary Manager. In this role, you will be responsible for leading the kitchen team and overseeing daily restaurant operations to ensure seamless and efficient service delivery.

• This is an exceptional opportunity to work with a Michelin-starred chef and be part of an innovative and immersive dining concept in an extraordinary location.
• You will have the chance to collaborate with a talented team of professionals who share your passion for culinary excellence and innovation.
• Our menu features experimental ingredients, including fresh vegetables harvested from a smart farm located within the facility, ensuring unmatched freshness and quality.

1. Lead and manage the kitchen team, including recruitment, training, scheduling, and performance management.
2. Maintain a detailed knowledge of the menu, including seasonal changes and special offerings.
3. Oversee daily restaurant operations to ensure smooth and efficient service delivery.
4. Monitor and maintain compliance with safety, hygiene, and sanitation regulations.
5. Identify opportunities for improvement and implement best practices to enhance standards.

• Work with a Michelin-starred chef and learn from their expertise.
• Be part of an innovative and immersive dining concept that combines Korean fine dining with cutting-edge technology.
• Contribute to the development of a unique culinary experience that showcases the best of Korean cuisine.

We are a pioneering force in the culinary industry, committed to pushing the boundaries of innovation and excellence. Our team is passionate about creating unforgettable dining experiences that showcase the beauty of Korean cuisine. If you share our passion for culinary excellence and innovation, we encourage you to apply for this exciting opportunity.