Head Chef

Responsibilities

. Menu Development & Innovation

. Design and update menus that align with the cafs concept and seasonal trends.

. Develop new recipes and maintain consistency in food presentation and taste.

. Kitchen Operations Management

. Oversee day-to-day kitchen operations, including food preparation, cooking, and plating.

. Ensure smooth coordination between kitchen staff and front-of-house team.

. Maintain cleanliness, organization, and hygiene standards in compliance with SFA/NEA requirements.

. Leadership & Team Management

. Recruit, train, and supervise kitchen staff.

. Conduct regular briefings and foster a positive team culture.

. Monitor staff performance and schedule shifts effectively.

. Quality & Cost Control

. Ensure portion control and minimize food wastage.

. Manage inventory, place orders, and monitor suppliers for quality and cost efficiency.

. Track kitchen expenses and assist in budgeting to meet financial targets.

. Health & Safety Compliance

. Enforce proper food handling, storage, and sanitation practices.

. Ensure kitchen operations comply with all safety and regulatory standards.

Requirements

. Singapore Citizens, PRs, or Malaysian Citizens with SPM qualification & above

. Strong Proven experience as a Head Chef or Senior Chef in a caf/restaurant environment.

. Strong culinary skills with knowledge of international and local cuisines.

. Leadership abilities with excellent communication and organizational skills.

. Ability to work under pressure and in a fast-paced environment.

. Knowledge of inventory management, food costing, and budgeting.

. Certification in Food Hygiene & Safety (mandatory in Singapore).