Head Chef

Responsibilities

• Menu Development
• Design, plan, and execute seasonal, traditional, and innovative Chinese menus.
• Develop dishes that reflect authenticity while meeting customer preferences and market trends.
• Ensure consistency, quality, and variety across all menu offerings.
• Kitchen Operations
• Oversee and coordinate all daily kitchen operations and food preparation.
• Ensure efficient workflow and timely service during operating hours.
• Maintain high standards of food presentation and portion consistency.
• Culinary Excellence
• Maintain strict quality control over ingredients, food preparation, and finished dishes.
• Demonstrate expert knowledge of traditional Chinese cooking techniques, including wok frying, braising, steaming, roasting, and stock preparation.
• Continuously improve recipes and cooking processes to uphold culinary excellence.
• Leadership & Staff Management
• Lead, supervise, train, and mentor the kitchen brigade.
• Delegate responsibilities effectively and foster a positive, high-performing team environment.
• Prepare staff schedules, manage manpower requirements, and conduct performance evaluations.
• Inventory & Cost Control
• Monitor inventory levels and procure quality ingredients from approved suppliers.
• Control food costs through effective purchasing, portion control, and waste minimisation.
• Assist in achieving budgeted food and labour cost targets.
• Food Safety & Compliance
• Ensure full compliance with all food safety, hygiene, and sanitation regulations, including Singapore Food Agency (SFA) requirements.
• Maintain a clean, organised, and safe kitchen environment.
• Ensure all kitchen staff adhere to food handling and workplace safety procedures.
• Job Requirements

Requirements

• Minimum 5 years' experience as a Head Chef or Senior Sous Chef specialising in Chinese cuisine within a reputable Chinese restaurant or hotel.
• Technical Skills
• Extensive knowledge of authentic Chinese regional cuisines, particularly Cantonese and Teochew cuisine .
• Strong expertise in wok cooking, knife skills, butchery, food preparation, and traditional Chinese culinary techniques.
• Proven ability to manage high-volume kitchen operations while maintaining exceptional food quality.
• Diploma or Certificate in Culinary Arts or an equivalent professional culinary qualification.
• Valid Basic Food Hygiene Certificate (Singapore) is required.
• Language
• Proficiency in Mandarin is strongly preferred to facilitate effective communication with Mandarin-speaking kitchen staff and suppliers.
• Personal Attributes
• Strong leadership, communication, and organisational skills.
• Ability to perform under pressure in a fast-paced kitchen environment.
• Passionate about Chinese cuisine with a commitment to continuous improvement and innovation.
• Physical Requirements
• Ability to work in a hot, fast-paced, and physically demanding kitchen environment.
• Capable of standing for extended periods and lifting heavy items when required.

Additional Information

We are seeking an experienced, passionate, and highly skilled Head Chef to lead our kitchen team. The successful candidate will oversee all aspects of daily kitchen operations, maintain exceptional food quality, and create authentic traditional as well as contemporary Chinese dishes. The ideal candidate will possess extensive expertise in Cantonese and Teochew cuisine , demonstrate strong leadership capabilities, and be committed to delivering consistently high standards of taste, presentation, and operational excellence.

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