HEAD CHEF - D08 Little India, SG

Roles & Responsibilities

We are seeking a skilled and creative Head Chef to lead our restaurant kitchen. The Head Chef will be responsible formenu creation, daily kitchen operations, team supervision, and ensuring that all dishes meet the restaurant’s quality andpresentation standards.

Responsibilities :

• Manage food inventory, ordering, and stock rotation to minimize waste and control costs
• Ensure proper storage, handling, and preparation of food in compliance with safety and hygiene standards.
• Supervise food preparation and cooking to maintain high standards of taste, hygiene, and presentation.
• Design and refine vegetarian and non-vegetarian menus that reflect freshness, seasonality, and customer preferences.
• Monitor portion control, reduce wastage, and ensure cost-effectiveness in all dishes.
• Collaborate with management on menu pricing, specials, and promotions.
• Develop and implement kitchen policies, procedures, and work schedules.
• Respond professionally to customer feedback and adapt menus or preparation methods when necessary.

Requirements :

Tell employers what skills you have

Recipes

Leadership

Ingredients

Food Safety

Cooking

Food Quality

Inventory

Purchasing

Sanitation

Payroll

Climate

Compliance

Communication Skills

Nutrition

Pricing

Directing