Job Title Head Chef
Job Category Food Catering Services
Employment Type Full-Time, Permanent
Seniority Level Senior Executive
Minimum Years of Experience 8
Monthly Salary Range SGD 3,200 - SGD 4,500
Job Description
LPH Catering is an established Halal-certified and HACCP-certified buffet catering company in Singapore, in operation since 1998. We are expanding our operations and seeking an experienced Head Chef to lead our main catering kitchen.
This is a senior leadership role. The Head Chef is responsible for running the kitchen as a complete operation - production planning, food cost control, food safety compliance, menu development, and leading the kitchen team. The successful candidate will be expected to do more than cook they will own the kitchen's overall performance.
Key Responsibilities
Kitchen Operations & Production
- Plan daily production against confirmed orders and forecasts
- Coordinate timing across dishes to ensure on-time delivery for all service windows
- Supervise the cookline during service and ensure consistency of taste, portion, and presentation
- Maintain readiness of kitchen equipment and report faults early
Menu & Recipe Development
- Develop and brainstorm new dishes for buffet, mini buffet, bento, and high tea menus
- Standardise recipes with written recipe cards so any cook can replicate dishes
- Conduct quality control checks on incoming ingredients and finished dishes
- Recommend menu adjustments based on cost, availability, and customer feedback
Food Cost & Inventory Control
- Enforce portion control to prevent over-production and waste
- Order raw materials against par levels track wastage and report to management
- Work with suppliers to maintain ingredient quality and control purchasing cost
Food Safety, Hygiene & Halal Compliance
- Own and maintain HACCP documentation (temperature logs, cooling records, receiving checks)
- Enforce Halal handling and segregation protocols at all times
- Maintain kitchen hygiene to SFA inspection standards daily
- Lead the team during SFA audits and certification inspections
Team Leadership & Staff Development
- Supervise, schedule, and assign daily tasks to kitchen staff
- Train new hires and continuously develop existing cooks
- Hold the team accountable to hygiene, quality, and productivity standards
- Conduct food safety briefings and maintain training records
Planning & Communication
- Liaise with management on order volumes, special requests, and event requirements
- Flag staffing, equipment, or supply issues early before service is affected
- Contribute to operational planning and continuous improvement
Requirements
- Minimum 8 years of experience in a professional kitchen, with at least 4 years in a Head Chef, Sous Chef, or equivalent senior role
- Proven ability to lead, train, and manage a kitchen team
- Strong knowledge of Halal kitchen handling and segregation requirements
- Working knowledge of HACCP and SFA food safety standards
- Experience in catering, buffet, or volume kitchen operations preferred
- Creative ability to develop new dishes and contribute to menu planning
- Reliable, organised, and committed to maintaining standards
- Singaporeans / PRs preferred Work Pass holders may be considered
Education No formal qualification required. Equivalent kitchen experience will be assessed.
Other Information
Working Location: [your kitchen address] Working Days: [e.g. 6 days/week, off day on rotation] Working Hours: [e.g. 6am - 3pm, with flexibility for events]
To apply: Submit your application via MyCareersFuture, or [Confidential Information] with a brief introduction of your experience.
