429 Mexican Cuisine Chef jobs in Singapore

As the head chef, your responsibilities will include creating menus, ordering ingredients and supplies, managing inventory, overseeing food preparation and cooking, ensuring food safety and quality standards are met, managing the kitchen staff, and ensuring that the kitchen operates efficiently and effectively.

Head Chef manage kitchen operations, ensure ingredient quality, and create menus that reflect traditional and modern Chinese flavors. Their expertise lies in using specific cooking techniques like steaming, boiling, and stir-frying to bring out the distinct taste of each dish.

Do note that we are a restaurant that serves all varieties of meat selection, such as pork, beef, seafood and etc.

Chinese Cuisine (franchised) many locations

Roles & Responsibilities

- manage day to day operations of outlet and kitchen

- preparation and design of all food & drinks menus

- high quality plated both design and taste wise

- ensure cleanliness and hygiene of outlet

- able to work on weekends & PHs

- maintaain a positive approach with customers & staff of outlet

Job Summary:

Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/ administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Job Advertisement: Head Chef – Northwestern Shaanxi & Shanxi Cuisine

We are looking for a passionate and skilled Head Chef specializing in Northwestern Shaanxi and Shanxi cuisine to lead our kitchen team and bring authentic regional flavors to life.

Key Responsibilities:

• Lead kitchen operations and ensure high-quality preparation of Shaanxi and Shanxi dishes
• Develop and innovate traditional recipes while maintaining authentic taste and presentation
• Manage kitchen staff, inventory, and food safety standards
• Collaborate with management on menu design and seasonal offerings

Requirements:

• Proven experience as a Head Chef or Senior Chef specializing in Shaanxi or Shanxi cuisine
• Deep knowledge of regional ingredients, cooking techniques, and flavor profiles
• Strong leadership, organizational, and team management skills
• Commitment to authenticity, creativity, and culinary excellenceJoin us to share the bold, rich, and historic tastes of Northwestern China with our guests.

We are seeking an experienced and innovative Head Chef to lead our catering team, ensuring exceptional quality, presentation, and service for a variety of events. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to manage large-scale food production while maintaining high standards.

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Key Responsibilities:

● Ensure all kitchen KPIs are met via collaboration with the Executive Chef

● Ensure high standards of food safety and hygiene

● Ensure that any food incidents are highlighted, investigated, and reported to the Executive Chef on a timely basis.

● To perform ad-hoc duties being assigned from time to time

Kitchen Operations:

● Provide leadership over the entire kitchen team

● Ensure smooth operation of the central kitchens

● Ensure high standards of hygiene in food preparation

● Oversee the work performance, scheduling and training of the entire kitchen team

● Procure kitchen resources including kitchen equipment and small-ware inventory

Culinary Operational Efficiency:

● Manage and improve culinary operational efficiency

● Create seasonal, on-trend, executable and sustainable menus

● Ensure continuous review of menu to take into consideration feedback from various stakeholders

● Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost savings goals

● Conduct food tasting across the central kitchen on a regular basis.

● Ensure food allergies are safely managed

Food Safety:

● Ensure high standards of hygiene in food preparation

● Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis

● Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency

● Ensure the kitchen team is adequately trained to achieve food safety and hygiene in food preparation and delivery process

● Manage kitchen operations efficiently, ensuring timely food preparation and delivery while maintaining HACCP standards.

Qualifications and Skills:

● Proven experience as a Head Chef in a catering or large-scale food service setting.

● Strong leadership, communication, and organizational skills.

● Expertise in diverse cuisines and dietary accommodations.

● Ability to work in a fast-paced environment and manage multiple events simultaneously.

● In-depth knowledge of food safety regulations and kitchen best practices.

● Required to work 6-day work week, including weekends & Public Holidays

Responsibilities

• 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

Qualifications & Requirements

• 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

- Location(s): CBD area, Esplanade MRT, Downtown MRT

- Working Days: 6 days/week

- Working Hours: 11am to 11pm (2 hours break)

Responsibilities & Requirements:

- Menu planning, inventory management, and ordering supplies.

- Ensure consistency in the food preparation and presentation.

- Maintain a clean and hygienic kitchen environment, adhering to all food safety and sanitation guidelines.

- Oversee inventory, stock control, and ordering, ensuring that supplies are used efficiently to minimize waste.

- Ability to stay calm under pressure and solve issues quickly and effectively.

- Able to work in a fast-paced environment.

- Ensure that the kitchen complies with all health and safety regulations.

Benefits:

Product Trainings | Incentives & Allowance | Annual Leave | Medical Benefits | Dental Benefits | Staff meals

We look forward to working with you

Catering company hiring head chef. WELL versed in Malay/ Nonya & Japanese cusine. Due to catering demand

1. Crafting and updating menus, ensuring they're innovative, balanced, and cater to customer preferences.

2. Overseeing the kitchen operations, from food prep to presentation, and ensuring that all dishes meet high standards of quality.

3. Managing and training kitchen staff, fostering a collaborative environment, and delegating tasks efficiently.

4. Monitoring inventory levels, ordering supplies, and minimizing waste to control costs.

5. Ensuring the kitchen adheres to health and safety regulations, maintaining cleanliness and proper food handling practices.

6. Managing the kitchen's budget, including labor costs, food costs, and other expenses.

· Must need to work on weekends and public holidays

· Preparation of menus relevant to a diversity of clients

· Ordering and stock control of food and related items

· Participating in the development of training and appraisal of kitchen staff

· Preparation and cooking of food for clients

· Maintain a clean and tidy kitchen

· Ensure the maintenance of kitchen equipment and report any breakdown

· Ensure kitchen security at all times

· Adhere to all policies

· Health and Safety at Work

· Environmental Health Regulations

· Care Home Safety Policy

· Able to work weekends and public holidays

· Able to work rotating shift

· Able to work early morning & late night whenever required

· Willing to work long hours whenever required

· Perform other duties as assigned by management

· Daily operations of the kitchen including production, preparation & presentation.

· Ensure all items of highest quality at all times.

· Efficient management of food costs & wastage.

· Maximizing the overall food & beverage department profit.

· Quality levels of production including cleanliness, sanitation & hygiene.

· Creative menu planning on a timely basis

· In-charge of the kitchen

· Monitor kitchen flow

· Procurement & purchasing

· Staffing & timetable

· Daily operations of the kitchen including production, preparation & presentation.

· Ensure all items of highest quality at all times.

· Efficient management of food costs & wastage.

· Maximizing the overall food & beverage department profit.