- Geylang Southeast (Singapore) Singapore
Kerja Sepenuh Masa HEAD CHEF, Gaji tinggi SGD 8,500 di TENG HOE PTE. LTD. Southeast (Singapore) - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
We are seeking an experienced, creative, and highly motivated
Head Chef
to lead our kitchen operations. You will oversee the daily back-of-house activities, manage kitchen staff, ensure outstanding food quality, and maintain strict hygiene and safety standards. The ideal candidate will have strong leadership skills and a proven track record in culinary management.
Core Responsibilities
Kitchen Leadership:
Direct, control, and coordinate all food preparation and culinary activities across the department.
Menu Engineering:
Design, plan, and execute innovative menus, including seasonal specials, while managing food and labor costs.
Quality Assurance:
Ensure all dishes are prepared, cooked, and presented in accordance with company recipes and strict quality benchmarks.
Staff Management:
Supervise, schedule, train, and mentor sous chefs, station chefs, and junior kitchen staff.
Inventory Control:
Monitor stock levels, order equipment or ingredients based on shortages, and manage supplier relationships.
Compliance:
Enforce strict health, safety, and sanitation protocols in compliance with Singapore Food Agency (SFA) regulations.
Requirements & Qualifications
Experience:
Minimum of 3–5 years of experience in a senior kitchen leadership role (e.g., Head Chef or Executive Sous Chef).
Education:
A degree or diploma in Culinary Arts, Hospitality Management, or a related field (strongly preferred to fulfill E-Pass evaluation criteria).
Skills:
Outstanding communication, organizational skills, and the ability to perform under pressure in a fast-paced environment.
Benefits
Performance-based incentives and bonuses
Medical and dental insurance coverage
Duty meals provided
Annual leave and public holiday off-in-lieu allowances
Manufacture of cooked-food preparations dinner ,Manufacture of souce cooked-food preparations for nasi lemak
Head Chef
to lead our kitchen operations. You will oversee the daily back-of-house activities, manage kitchen staff, ensure outstanding food quality, and maintain strict hygiene and safety standards. The ideal candidate will have strong leadership skills and a proven track record in culinary management.
Core Responsibilities
Kitchen Leadership:
Direct, control, and coordinate all food preparation and culinary activities across the department.
Menu Engineering:
Design, plan, and execute innovative menus, including seasonal specials, while managing food and labor costs.
Quality Assurance:
Ensure all dishes are prepared, cooked, and presented in accordance with company recipes and strict quality benchmarks.
Staff Management:
Supervise, schedule, train, and mentor sous chefs, station chefs, and junior kitchen staff.
Inventory Control:
Monitor stock levels, order equipment or ingredients based on shortages, and manage supplier relationships.
Compliance:
Enforce strict health, safety, and sanitation protocols in compliance with Singapore Food Agency (SFA) regulations.
Requirements & Qualifications
Experience:
Minimum of 3–5 years of experience in a senior kitchen leadership role (e.g., Head Chef or Executive Sous Chef).
Education:
A degree or diploma in Culinary Arts, Hospitality Management, or a related field (strongly preferred to fulfill E-Pass evaluation criteria).
Skills:
Outstanding communication, organizational skills, and the ability to perform under pressure in a fast-paced environment.
Benefits
Performance-based incentives and bonuses
Medical and dental insurance coverage
Duty meals provided
Annual leave and public holiday off-in-lieu allowances
Manufacture of cooked-food preparations dinner ,Manufacture of souce cooked-food preparations for nasi lemak
Peringatan Penting
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