Head Chef

Job Summary

We are looking for a dynamic Head Chef to lead the kitchen and service teams, managing daily culinary operations, and ensuring high-quality food production that reflects the café’s standards and brand identity. This role requires creativity, strong leadership, and operational excellence to deliver consistent customer satisfaction while maintaining strict cost control, managing vendor relations, and ensuring absolute compliance with Singapore food safety regulations.

Key Responsibilities

Menu Development & Innovation

• Design, test, and update seasonal menus that align with the café’s concept, target demographics, and current food trends.
• Develop standardized recipes, costing sheets, and plating guides to maintain consistency in food presentation, portion sizes, and taste across all shifts.

Kitchen Operations & Audit Management

• Oversee day-to-day kitchen operations, ensuring seamless coordination between kitchen prep, line cooking, and the front-of-house service team.
• Maintain clean, organized, and hygienic workstations in strict compliance with Singapore Food Agency (SFA) requirements.
• Act as the primary point of contact for SFA inspections, actively managing kitchen practices to secure and maintain an 'A' hygiene grading.

Leadership & Team Management

• Recruit, onboard, train, and supervise all kitchen staff (Senior Chefs, Chefs, and Stewards).
• Conduct regular pre-shift briefings, manage staff performance reviews, and foster a positive, collaborative kitchen culture.
• Optimize labor costs by designing efficient weekly shift schedules based on peak business hours and seasonal demand.

Financial & Cost Control

• Manage food cost percentages aggressively, ensuring kitchen operations align with the café's target budget.
• Oversee digital inventory tracking, daily ordering, and waste management systems to eliminate shrinkage.
• Select, audit, and negotiate pricing/credit terms with local F&B suppliers and procurement platforms to maximize cost efficiency.

Job Requirements

Experience

• Minimum 3 years of proven experience as a Head Chef, or a highly experienced Senior Chef looking to step up, within a fast-paced café or contemporary restaurant environment.
• Strong culinary skills with a deep knowledge of international trends and local Singaporean palates.

Certifications & Technical Skills

• Valid SFA Food Safety Course (FSC) Level 3 (formerly Advanced Food Hygiene) or Level 4 (Food Safety Management System).
• Proficient in using digital POS systems, inventory management software, and modern B2B procurement applications.
• Strong understanding of kitchen P&L management, ingredient costing, and budgeting.

Soft Skills & Physical Demands

• Exceptional leadership, communication, and organizational skills.
• Ability to think critically and stay calm under pressure in a high-volume, fast-paced kitchen environment.
• Physically fit and capable of standing for long hours, lifting heavy kitchen crates, and working comfortably in a high-temperature environment.