Role Overview
The Head Chef leads all kitchen operations at Royal Host Singapore, ensuring excellence in food quality, consistency, hygiene, and cost control. This role requires strong leadership, handson management, and the ability to uphold Royal Host's JapaneseWestern culinary standards.
Key Responsibilities
Kitchen Operations & Food Quality
- Oversee daily kitchen operations to ensure smooth, efficient service
- Maintain high standards of consistency, quality, and presentation across all menu items
- Ensure compliance with Royal Host recipes, SOPs, and brand standards
- Participate in menu execution, improvement, and standardisation
Team Leadership & Training
- Lead, supervise, coach, and train kitchen staff
- Plan staff deployment and ensure adequate manpower coverage
- Provide performance feedback, guidance, and discipline when needed
Food Safety & Hygiene
- Ensure strict compliance with SFA food safety and hygiene regulations
- Maintain excellent kitchen cleanliness, sanitation, and equipment safety
- Oversee proper food handling, storage, and preparation practices
Cost Control & Inventory Management
- Manage food costs, portion control, and reduce wastage
- Oversee ordering, inventory tracking, and stock rotation
- Work with suppliers and management to optimise purchasing and cost efficiency
Coordination & Reporting
- Collaborate with service teams and management for smooth operations
- Support operational planning, promotions, and internal/external audits
- Prepare reports on kitchen performance and operational needs
