As a culinary leader, the Head Chef supports the Executive Chef in delivering an exceptional dining experience through execution and strong kitchen leadership, with consistency in quality standards. This role oversees back‑of‑house operations, ensuring consistency across menus, cost control, food safety compliance, and seamless daily production. Apart from playing an integral part in menu development and team engagement, the Head Chef also works closely with the service team to maintain and uplift guests experience.
Responsibilities
- Ensure the menu items developed by the Executive Chef are executed in accordance with his recipes, standards and specifications with precision and consistency
- Collaborate closely with the Executive Chef and the Management team to align the culinary direction and ensure its execution with the rest of the team.
- Lead, oversee and manage the Back of House team to ensure the kitchen operations run smoothly
- Participate and follow-up on changes in new recipes or work methods, daily specials, and promotional activities and ensure it is communicated to the team
- Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing
- Check and ensure the quality of food prepared, meets the required standard and make necessary adjustments
- Coordinate, organize and participate in all kitchen-related production.
- Prepare requested menus and respond to culinary-related enquiries promptly
- Contributes to the development of new dishes for food tastings and photoshoots
- Participate actively in quality initiatives, chef briefings, and team meetings, to enhance culinary operations, sales targets, and maintain strong communication
- Ensure all recipes, costing, and related documentation are up to date and accurate
- Stay informed of the restaurant's occupancy levels, events, forecasts, and business performance
- Oversee and coordinate with inventory checks and stock management
- Manage purchasing, production processes and maintenance costs to reduce food wastage and optimize costs
- Uphold all HACCP standards and food safety requirements throughout kitchen operations
- Ensure the highest standards of personal hygiene, clean uniforms, sanitation practices, and workstation cleanliness
- Work closely with Executive Chef and service team to ensure guests satisfaction levels are maintained
- Review the team's schedule to ensure optimal manpower planning
- Manage and maintain staffing levels in consultation with Executive Chef and Management Team
- Any other duties as assigned by the management or manager
Requirements
- Proven leadership experience as a Head Chef or in a senior culinary role, with a strong foundation in relevant cuisine
- A curious and resilient mindset, with the ability to learn quickly, stay organised, and manage multiple priorities in a fast‑paced kitchen
- A genuine commitment to excellence in culinary standards, hygiene, food safety, and kitchen standards
- A proactive, collaborative leader who takes initiative and inspires teamwork and mutual respect
- Flexibility and dedication, with a willingness to work shifts, weekends, and public holidays as part of a passionate hospitality team
Benefits
- Annual Leave, Family Care Leave & Paid Medical Leave
- Annual Wage Supplement
- Performance Bonus & Annual Salary Increment
- Group Medical, Hospitalisation & Dental Insurance
- Long Service Award
- Professional Growth & Development
- Education Assistance
- External Training Sponsorship
- Staff Discounts
- Staff Referral Scheme
- Staff Meals Provided
