673 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.
• 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.
• 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.

A highly skilled and experienced Culinary Manager is sought after to lead our kitchen team. The ideal candidate will possess exceptional leadership skills, a passion for culinary innovation, and the ability to drive results in a fast-paced environment.

Job Overview

We are seeking an experienced and skilled Culinary Manager to oversee food preparation, quality control, and kitchen operations.

Key Responsibilities:

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• Direct food preparation and collaborate with team members to ensure consistency in quality and portion size.
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• Enforce safety and sanitation standards in the kitchen to maintain a clean and healthy environment.
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• Manage inventory levels and place orders for ingredients and equipment as needed.
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• Prepare and cook menu items according to established standards.
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• Receive feedback from customers and make improvements where necessary to ensure exceptional service.
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Skill Requirements:

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• Recipes development
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• Leadership and teamwork
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• Food safety and handling
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• Cooking and culinary skills
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• Quality control and assurance
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• Inventory management and purchasing
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• Time management and organization
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• Baking and pastry arts
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• Japanese cuisine expertise
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About Our Ideal Candidate:

We are looking for a motivated and experienced professional who can work effectively in a fast-paced kitchen environment. If you have a passion for delivering high-quality dishes and providing excellent customer service, we encourage you to apply.

We are seeking a professional Culinary Leader to oversee daily kitchen operations and ensure exceptional food quality.

• Maintain high standards of sanitation and safety, ensuring all staff adhere to uniform policies and serve safe food.
• Oversee production from each kitchen department to guarantee proper presentation and preparation in accordance with event guidelines.
• Conduct regular department walk-throughs and taste products to verify quality and consistency.
• Establish accurate portion sizes and controls to ensure the right quantities are prepared for events.
• Develop standard operating procedures, recipes, and descriptions for all cooks.
• Promote a clean and organized kitchen environment.
• Cook in the kitchen as needed and taste products to ensure quality and consistency.

Requirements:

• Working experience as a Chef de Cuisine, Chef, or a related role.
• Familiarity with various cuisines is an added advantage.
• Demonstrated leadership skills and ability to lead teams effectively.
• Ability to think critically and make decisions in a fast-paced environment.

We are seeking an experienced and innovative Culinary Professional to join our team. The ideal candidate will have a proven track record of success in a fast-paced kitchen environment.

• Develop and execute menus that showcase creativity, quality, and consistency.
• Manage kitchen operations, including inventory control and procurement of ingredients.
• Lead and train kitchen staff to maintain high standards of quality and service.
• Ensure compliance with food safety and hygiene regulations.

• Minimum 3 years experience as a Chef or relevant culinary role.
• Proficiency in various cooking techniques and cuisines.
• Strong leadership and organizational skills.
• Creativity and ability to develop unique, appealing menus.
• Familiarity with food safety and sanitation standards.

Our company offers a competitive salary, comprehensive benefits package, and opportunities for career growth and development.

The Senior Culinary Manager is a pivotal role within our organization, responsible for overseeing all culinary operations. This position requires exceptional leadership and organizational skills to ensure seamless execution of daily kitchen tasks.

• Manage daily kitchen operations and food production with precision.
• Supervise and mentor kitchen staff to maintain consistent performance and development.
• Ensure food quality, presentation, and consistency meet brand standards.
• Oversee inventory management and ordering processes to minimize waste and control costs.
• Comply with food safety, hygiene, and workplace safety regulations at all times.
• Collaborate with lounge management to plan seasonal menus and special offerings.
• Lead the kitchen team in the absence of senior personnel.
• Assist with administrative tasks such as scheduling, reporting, and vendor coordination.

• Minimum 3 years' experience in a large hotel or similar environment.
• Demonstrated expertise in food cost control and adherence to food safety standards.
• Proficient in inventory management systems, staff training, financial oversight, and delivering exceptional customer service.
• Proven ability to lead and manage large kitchen brigades and oversee operations across multiple outlets.
• Skilled in the safe and efficient operation of a wide range of kitchen equipment.
• Ability to work under pressure and manage multiple priorities effectively.
• Flexibility to work shifts, weekends, and public holidays.

Our organization fosters an inclusive culture that welcomes diversity from various backgrounds.

We are seeking a motivated individual who can drive culinary excellence and maintain high standards.

We are seeking an experienced and skilled culinary leader to lead our kitchen team in Singapore. The ideal candidate will have a strong culinary background, excellent leadership skills, and the ability to work under pressure.

• Culinary Operations Management: Oversee daily kitchen operations, ensuring efficient workflow and high standards of food quality, presentation, and hygiene.
• Menu Development: Design and update menus based on seasonal ingredients and customer preferences.
• Culinary Team Leadership: Supervise, train, and mentor kitchen staff to achieve exceptional performance.
• Inventory Control: Monitor inventory levels and order supplies as needed to minimize waste and control food costs.
• Regulatory Compliance: Ensure compliance with health and safety regulations and implement kitchen policies and procedures.
• Customer Service: Address customer feedback and resolve any kitchen-related issues promptly.

The successful candidate will possess:

• A degree in culinary arts or equivalent professional training.
• Proven experience as a Head Chef or similar role.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation and kitchen operations.
• Creativity and passion for culinary arts.
• Ability to work under pressure and meet deadlines.
• Strong organizational and multitasking abilities.
• Excellent communication and interpersonal skills.
• Knowledge of health and safety regulations.
• Flexibility to work evenings, weekends, and holidays.

Job Overview

• As a Senior Culinary Director, you will oversee all culinary operations in our establishment. You will be responsible for developing and implementing innovative menu concepts that cater to diverse tastes and dietary preferences.

Main Responsibilities:

1. Menu Development and Implementation:

• Create and develop unique menu offerings that are appealing and meet the needs of our customers.
• Stay updated with food trends and incorporate new ingredients and cooking techniques into the menu.

2. Culinary Operations:

• Oversee all food preparation activities, ensuring high-quality standards and consistency in taste and presentation.
• Maintain a clean and organized kitchen environment, adhering to all food safety and sanitation guidelines.

3. Team Management:

• Recruit, train, and mentor kitchen staff, including chefs, cooks, and kitchen assistants.
• Set clear performance expectations and provide ongoing feedback to maintain a high-performing team.

4. Quality Control:

• Conduct regular quality checks to ensure that dishes meet established standards for taste, presentation, and portion size.
• Address any issues or concerns promptly to maintain food quality.

5. Inventory and Cost Control:

• Manage inventory levels and control food costs by implementing efficient ordering and wastage reduction measures.
• Monitor kitchen expenses and work within budgetary constraints.

6. Collaboration and Communication:

• Coordinate with front-of-house staff to ensure smooth kitchen operations and timely food service.
• Communicate special dietary requirements or customer preferences effectively to the kitchen team.

7. Compliance and Safety:

• Ensure compliance with all relevant health and safety regulations and food handling standards.
• Conduct regular kitchen inspections and address safety concerns promptly

Requirements:

• A minimum of 5 years of experience as a Head Chef or Executive Chef in a high-volume restaurant or institutional catering.
• Proven track record of cost management and inventory control.
• A culinary degree or equivalent certification is preferred.
• Strong leadership and management skills.
• Excellent knowledge of cooking techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Exceptional communication and teamwork skills.