TENG HOE PTE. LTD. Hiring! Full Time HEAD CHEF in Central Region (Singapore), Earn up to SGD 6,500 - Ricebowl

Roles & Responsibilities:

We are looking for a talented and experienced Head Chef to oversee all aspects of our kitchen operations. The Head Chef will be responsible for designing menus, managing kitchen staff, ensuring food quality, and maintaining a safe and sanitary environment.

Responsibilities:

• Lead and manage the complete kitchen and culinary operations.
• Develop, test and implement new menus, recipes and speciality dishes.
• Establish standard recipes, preparation methods, portion sizes and presentation specifications.
• Plan daily and weekly food production based on projected sales and customer demand.
• Supervise high-volume preparation and cooking operations during peak periods.
• Manage and evaluate the performance of chefs, cooks and kitchen assistants.
• Train culinary staff in advanced cooking techniques, recipe execution and food presentation.
• Analyse food costs, ingredient usage, wastage and gross margins.
• Develop strategies to minimise food wastage while maintaining product quality.
• Manage purchasing requirements and coordinate with suppliers on ingredient quality and availability.
• Conduct regular stock checks and implement appropriate inventory-control procedures.
• Maintain consistency in taste, texture, portion control and presentation across all menu items.
• Ensure compliance with Singapore food safety, hygiene and sanitation requirements.
• Establish and monitor kitchen SOPs for food preparation, storage, cleaning and sanitation.
• Monitor critical food-storage and cooking temperatures and ensure appropriate corrective actions.
• Identify operational problems and implement solutions to improve kitchen productivity.
• Inspect kitchen equipment and coordinate maintenance to minimise operational disruptions.
• Manage multiple food-preparation processes simultaneously during high-demand periods.
• Work closely with restaurant management to plan promotions, seasonal menus and special events.
• Analyse customer feedback and modify recipes or preparation methods where appropriate.
• Maintain detailed recipe specifications, production records, stock records and kitchen SOP documentation.
• Ensure the kitchen achieves required quality, productivity and cost-control targets.
• Design and update menus based on seasonal ingredients and customer preferences
• Oversee daily kitchen operations and ensure efficient workflow
• Supervise, train, and mentor kitchen staff
• Maintain high standards of food quality, presentation, and hygiene
• Monitor inventory levels and order supplies as needed
• Control food costs and minimize waste
• Ensure compliance with health and safety regulations
• Collaborate with management on menu development and special events
• Address customer feedback and resolve any kitchen-related issues
• Implement and enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role
•  Culinary degree or equivalent professional training
•  Strong leadership and team management skills
•  Excellent knowledge of food preparation and kitchen operations
•  Creativity and passion for culinary arts
•  Ability to work under pressure and meet deadlines