Head Chef

We are looking for a committed and experienced Head Chef to oversee kitchen operations across multiple outlets and food stalls in Singapore. The ideal candidate must be well-versed in Chinese, local Singaporean, and basic Western cuisine, and capable of managing teams, standardizing 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 China Chinese cuisine, Singapore local favourites (e.g., chicken rice, nasi lemak, laksa), and basic Western dishes (e.g., pasta, grill, salads).

• 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:
  Standardize 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 minimize 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.

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

  Skilled in preparing Chinese, local Singaporean, and basic Western cuisine.

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

  Familiarity with Singapore food hygiene and safety regulations.

  Able to communicate in English and basic Mandarin/Malay to coordinate with diverse teams.