Head Chef

Job Description:

We are seeking a committed, experienced Head Chef to oversee kitchen operations across multiple outlets and food stalls in Singapore. The ideal candidate must be well-versed in local Singaporean and Malaysian Zhi Char and seafood cuisine, and capable of managing teams, standardising operations, and leading menu development in a fast-paced, multi-location F&B environment.

Key Responsibilities:

Culinary Expertise:

Prepare and supervise a variety of dishes, including Seafood and Zi Char dishes.

Multi-Outlet & Stall Management:

Manage kitchen operations across designated food stalls and multiple outlets, ensuring consistency in taste, quality, presentation, and service standards.

Menu Standardization & R&D:

Standardise menus across all outlets. Lead R&D efforts to create new recipes and seasonal offerings that appeal to the local market.

Inventory & Cost Control:

Monitor and manage stock levels, supplier orders, food costing, and minimise wastage across all outlets.

Team Leadership:

Train, supervise, and schedule kitchen teams across outlets. Ensure compliance with SOPs, food safety, and hygiene standards.

Regulatory Compliance:

Ensure all food operations meet NEA/SFA food safety and hygiene regulations in Singapore.

Work Commitment:

Willingness to work long hours, weekends, and public holidays. Must be physically fit and able to manage high-volume kitchen operations.

Requirements:

At least 3 years of relevant experience in managing kitchens across kopitiams, food courts, or similar F&B establishments.

Skilled in preparing local Singaporean and Malaysian Zhi Char and Seafood cuisine.

Degree in any discipline.

Proven leadership, time management, and multi-outlet coordination experience.

Familiarity with Singapore food hygiene and safety regulations.