830 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.

Culinary Leader

We are seeking an exceptional Culinary Leader to helm our kitchen operations. As a key member of our culinary team, you will be responsible for the quality, consistency and production of our restaurant kitchen.

• Lead by example, demonstrating exceptional culinary skills while mentoring and guiding your team to achieve excellence in food preparation and presentation.
• Collaborate with colleagues to create menus that showcase our culinary expertise, ensuring timely purchasing, staffing and food preparation to meet customer demand.
• Drive continuous improvement in guest satisfaction, employee engagement and productivity, fostering a positive work environment that encourages growth and development.

• Degree in Culinary Arts or related field; 4 years experience in culinary leadership or equivalent role.
• OR 2-year degree from an accredited university in Hospitality Management or related field; 2 years experience in culinary leadership or equivalent role.

• Proven track record of leadership and team management
• Exceptional communication and interpersonal skills
• Culinary expertise and creativity
• Ability to manage time effectively and prioritize tasks

• 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.

Job Title:

Culinary Manager

• We are seeking an experienced culinary professional to manage and operate a Vietnamese restaurant.
• The ideal candidate will possess excellent cooking skills, creativity in menu development, and strong leadership abilities to motivate a team of workers.
• Responsibilities include maintaining kitchen equipment, enforcing safety protocols, and adhering to standard operating procedures.
• Additionally, the successful candidate will be responsible for managing inventory, maintaining high standards of cleanliness, and efficiently running daily operations.
• This is an opportunity to join a dynamic team and contribute to the success of a popular restaurant.

Required Qualifications:

• Professional cooking experience, preferably in a Vietnamese restaurant setting
• Strong leadership and communication skills
• Ability to work effectively in a fast-paced environment
• Knowledge of food safety and sanitation practices
• High school diploma or equivalent required; degree in hospitality or related field preferred

Benefits:

• Competitive salary and benefits package
• Opportunities for professional growth and development
• A dynamic and supportive work environment

Other Requirements:

• Must be able to work a variety of shifts, including evenings, weekends, and holidays
• Availability to work on call and cover shifts as needed

• 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.

As a key member of our culinary team, the Sous Chef plays a vital role in ensuring the smooth operation of our kitchen. This is an excellent opportunity for a skilled and experienced professional to join our dynamic team and contribute to delivering exceptional dining experiences.

The Sous Chef will be responsible for assisting the Executive Chef in managing the day-to-day operations of the kitchen, including menu planning, food preparation, and inventory control. This role requires strong leadership skills, with the ability to motivate and direct a team of cooks to achieve high-quality standards.

Key responsibilities include:

We are seeking a skilled Chef to oversee the kitchen operations of our food establishments. As a key member of our culinary team, you will be responsible for ensuring high-quality food preparation and presentation.

Responsibilities:

1. Develop and implement menus that meet customer demands and preferences.
2. Supervise kitchen staff to ensure efficient food preparation and presentation.
3. Ensure adherence to food safety and hygiene standards at all times.
4. Liaise with suppliers to source high-quality ingredients and materials.
5. Maintain accurate inventory records and manage kitchen supplies effectively.
6. Monitor and control labor costs through effective staffing and scheduling.
7. Conduct regular kitchen inspections to identify areas for improvement.
8. Implement new menu items and promotions to drive sales and revenue growth.

Requirements:

1. Minimum 3 years of experience in a senior chef or kitchen manager role.
2. Demonstrated expertise in menu planning, food preparation, and kitchen operations.
3. Strong leadership and communication skills to motivate and guide kitchen staff.
4. Ability to work effectively under pressure and meet deadlines.
5. Flexibility to adapt to changing circumstances and priorities.

We are seeking an experienced Sous Chef to join our team in a high-end Japanese restaurant. The ideal candidate will have a proven track record of managing kitchen operations, supervising staff, and maintaining the highest standards of quality and hygiene.

1. Supervise and manage the entire kitchen in the absence of the Head Chef


2. Oversee and execute daily cooking tasks (grilling, simmering, frying, etc.) and plating presentation


3. Design and monitor food preparation and mise en place processes


4. Train, mentor, and evaluate junior chefs and kitchen staff


5. Collaborate with the Head Chef on ingredient procurement, inventory, and cost control


6. Enforce and oversee hygiene and food safety standards


7. Assist in developing new menu items through testing and proposing ideas


8. Coordinate dish-out timing with the service team to enhance customer experience


9. Uphold and teach culinary styles aligned with the restaurant's concept and brand philosophy

1. Minimum 5 years of experience in high-end Japanese cuisine (kaiseki, kappo, or traditional restaurants)


2. Previous management experience as a Sous Chef or Section Leader preferred


3. Deep knowledge of traditional Japanese culinary techniques (dashi, grilling, simmering, frying, etc.)


4. Practical experience in ingredient handling and kitchen hygiene management


5. Strong team-oriented mindset with a passion for mentoring junior staff


6. Ability to give basic instructions in English or the local language (for overseas operations)


7. Experience working at Michelin-starred establishments or overseas restaurants is a plus


8. Ability to communicate in Mandarin or Japanese is an advantage to liaise with Mandarin or Japanese-speaking guests

• Opportunity to work in a premium wagyu-focused Japanese restaurant


• Chance to develop skills in a fast-paced kitchen environment


• Collaborative and supportive team culture


• Ongoing training and professional development

• We offer a competitive salary and benefits package


• A comprehensive induction program to ensure a smooth transition into the role


• A dynamic and supportive work environment that encourages growth and development