Head Chef

•Lead the entire kitchen team hands-on and manage day-to-day central kitchen operations —daily catering production, institutional catering and the Jabil Tampines canteen — ensuring quality, standards and customer expectations are met daily.

•Plan and manage the kitchen roster: production schedules, workdays and off days for all kitchen staff, with adequate coverage for peak and event days.

•Plan and develop menus: seasonal, on-trend, executable and sustainable menus, continuously reviewed with feedback from stakeholders.

•Write, scale and adjust recipes to comply with food and labour cost and cost-savings goals; conduct regular food tastings across the central kitchen.

•Train, coach and develop the chefs and kitchen team: structured onboarding, skills progression and personal delivery of training, maintaining team discipline and performance management.

•Manage and improve culinary operational efficiency, incorporating policies, procedures and workflow improvements, and proposing ideas to improve existing services.

•Be accountable for kitchen cost and budget performance (food and labour cost), controlling portioning, wastage and inventory.

•Procure kitchen resources including kitchen equipment and small-ware inventory, and work with Procurement on supplier selection, specifications and pricing.

•Ensure high standards of food safety, hygiene and sanitation in compliance with SFA and Halal certification requirements; ensure food allergies are safely managed; ensure any food incidents are highlighted, investigated and resolved on a timely basis with a sense of urgency; ensure the kitchen team is adequately trained in food safety across preparation and delivery; and support licensing and certification matters with the relevant authorities.

•To perform ad-hoc duties being assigned from time to time.