Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
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Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
Provide administrative support: Assist with inventory management, ordering, and scheduling
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
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To comply with housekeeping, food handling, hygiene standards and regulations
Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items
COMPENSATION- Base salary: SGD 3,000–3,500/month, depending on experience.- Monthly performance incentives on top of base, tied to clear KPIs: food cost bonus (when monthly food cost % meets target), revenue milestone bonus (when monthly sales targets are hit), reviews bonus (for positive customer reviews naming food quality), and hygiene bonus (for clean audit results).- A chef hitting all KPIs consistently can earn SGD 4,500–5,000+/month total, growing with the business.- Housing and transport allowances available for relocating candidates.- Overtime, rest days, annual leave and medical leave per Singapore Employment Act.
Work Pass sponsorship is available for suitable candidates.
WHY THIS ROLE- Full ownership of a growing kitchen — you run it like it's yours.- Transparent scorecard: you know exactly what to hit and exactly what it pays.- Growth path: as Raja's Catering expands, the Head Chef seat becomes a Group Executive Chef trajectory.
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