Head Chef (French Cuisine)

Responsibilities

• Develop and implement menu concepts, signature dishes, and seasonal food offerings aligned with business direction.
• Ensure consistency in food quality, taste, presentation, portioning, and plating standards.
• Oversee daily kitchen operations, including food preparation processes and production workflow.
• Manage recipe standardization, menu costing, and documentation of food preparation procedures.
• Review and improve menu offerings through new product development and operational enhancements.
• Support catering operations, banquet setups, and large-scale event food preparation when required.
• Handle inventory planning, stock management, supplier coordination, and procurement activities.
• Monitor food cost, labour cost, and kitchen operating expenses to achieve business targets.
• Identify operational improvement initiatives to optimize productivity and reduce wastage.
• Supervise kitchen manpower planning, scheduling, and operational deployment.
• Conduct kitchen training, onboarding, and performance evaluations for culinary staff.
• Ensure compliance with food hygiene, workplace safety, and regulatory requirements.
• Coordinate with service operations team to ensure smooth dining operations and customer satisfaction.
• Prepare operational reports, maintain costing records, and ensure proper invoice processing procedures.

Requirements

• Diploma or Professional Certification in Culinary Arts, Hospitality, or related field.
• Minimum 5 years of experience in kitchen operations management within the F&B or hospitality industry.
• Experienced in menu planning, food costing, inventory management, and kitchen administration.
• Familiar with large-scale kitchen operations, catering, or banquet services.
• Comfort with split shift setting.
• Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.
• We regret that only shortlisted candidates will be notified.
• Email Address: jobs@recruitpedia.sg
• EA License No: 19C9682
• EA Personnel No: R22104769
• EA Personnel Name: Ong Boon Kiet (Travys)

Additional Information

Our client is a well-established F&B group with a strong presence in the hospitality and lifestyle industry. Due to their current expansion plan, they are looking for a Head Chef / Culinary Operations Manager to join their operations team. They are located in the (Central) - easily accessible.

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