Total 723 Manager chef job vacancies in Singapore

Head Chef Responsibilities

• Control and direct the food preparation process and any other related activities
• Construct menus with new or existing culinary creations ensuring the variety andquality of the servings, with main focus on Western and Asian cuisines
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Comply with nutrition and sanitation regulations and safety standards

Head Chef Requirements and Skills

• Proven experience as Head Chef or Senior Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Head Chef Responsibilities

• Control and direct the food preparation process and any other related activities
• Construct menus with new or existing culinary creations ensuring the variety andquality of the servings, with main focus on Western and Asian cuisines
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Comply with nutrition and sanitation regulations and safety standards

Head Chef Requirements and Skills

• Proven experience as Head Chef or Senior Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Responsibilities:
• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing meats)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with co-workers and customers
• Ensure all food and other items are stored properly at appropriate temperatures
• Handling multiple food orders at one time
• Assisting other cooks in preparing food or helping other team members when needed
• Prepares food before the arrival of the guests for special arrangement/ reservation
• Operates various kitchen appliance such as blender, oven, grill or stand mixer
• Cleans food preparation areas and maintains the cleanliness of the kitchen
• Preparing ingredients for shift; washing vegetables, chopping, seasoning meat, etc.
• Cleans up after business hours

Requirements:
• Candidates must possess at least 1 to 2 years relevant experience
• Willing to learn and adapt to various line positions with locations
• Able to work independently and in a fast-paced environment
• Attended SFA’s basic food hygiene course
• Ability to communicate and develop an effective working relationship with fellow employees.
• Possesses and exhibits the drive to provide exceptional service.
• Possess the drive and passion to excel in the F&B industry
• Able to converse and write in Chinese to liasise with mandarin speaking vendor & customers

• Must be able to work night shift and splite shift

• Must be able to work extra hours if needed

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Summary:*

We are seeking an exceptionally skilled and seasoned Head Chef with a profound understanding of Sichuanese culinary traditions, particularly in the realm of dim sum, such as steam stuffed bun. As the culinary leader of our vibrant restaurant, the Head Chef will play a pivotal role in crafting and executing an authentic and innovative Sichuanese dim sum menu. This position requires a passion for culinary excellence, a commitment to tradition, and the ability to lead a dynamic kitchen team.

*Responsibilities:*

1. *Sichuanese Dim Sum Menu Creation:*

- Develop and innovate a captivating menu of Sichuanese dim sum, blending traditional flavors with contemporary creativity.

- Introduce seasonal and specialty dim sum offerings to enhance the restaurant's culinary reputation.

2. *Dim Sum Preparation Expertise:*

- Oversee the meticulous preparation of a diverse range of Sichuanese dim sum dishes, ensuring authenticity and elevated taste profiles.

- Provide guidance and training to kitchen staff on the intricacies of Sichuanese culinary techniques.

3. *Kitchen Operations Management:*

- Lead and manage all facets of the kitchen, ensuring cleanliness, organization, and adherence to safety standards.

- Efficiently coordinate workflow to guarantee the timely and precise delivery of Sichuanese dim sum dishes, especially during peak hours.

4. *Team Leadership:*

- Recruit, mentor, and lead a kitchen team dedicated to delivering the highest quality Sichuanese dim sum.

- Establish and communicate kitchen procedures and standards to maintain consistency and excellence.

5. *Quality Assurance:*

- Conduct regular quality checks to uphold the authenticity and excellence of Sichuanese dim sum.

- Respond promptly to customer feedback, striving for continuous improvement in culinary offerings.

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

-Experience in China grill skewer, Malaysia Tze Char, Japanese Yakitori & Western cuisine

-Perform cooking of all stations during operation

-Design new menu and improve on current menu

-Perform opening & closing kitchen procedures

-Maintain kitchen cleanliness

-Stock taking, stock ordering & cost control

-P&L of kitchen sale

-Planning of kitchen staff schedule

-Cover all kitchen position inculding dish washing when needed

Requirement

-Able to work weekends & Ph

-Able to work night shifts (End at 3am daily)

-Posses a cheerful disposition and willingness to learn

Responsibilities and essential job functions of the South Indian Cuisine Cook include but are not limited to the following:-

• Responsible for day-to-day kitchen operation.
• Prepare, cook and serve a variety of items in accordance with menus.
• Ensure food should be presented, preparation and service must up to par in the kitchen.
• Knowledgeable in inventories and stock ordering management.
• Ensure kitchen safety and food hygiene are followed accordance with SFA standard.
• Ensure proper handling and storage of all food items.

REQUIREMENTS

• At least 2 Year(s) of working experience in the related field is required for this position.
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Ability to multi-task.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Roles & Responsibilities

· Overall responsibility for the kitchen’s daily operations.

· Liaising with the relevant companies for food orders.

· Creating new dishes and menus.

· Interviewing and hiring new kitchen staff.

· Maintaining/raising the food’s profit margins

· Monitoring and controlling inventory levels

· Ensuring correct stock rotation procedures are followed.

· Implementation of health and safety procedures within the kitchen.

· Estimating costs and ensuring all purchases come within budget.

· Taking care of the kitchen’s accounts and creating a work roster for the staff.

• Oversees and assists the day-to-day operation, organizes the kitchen department, and ensures smooth daily operations with standards/SOPs are met consistently.
• Maintain complete knowledge of menus, item preparation method/time, quality standards, taste, texture, serving temperature, portion size, and presentation method.
• Menu creation - create and update a diverse and appealing menu that aligns with the lounge’s theme and atmosphere.
• Introduce new and exciting dishes, keeping up with culinary trends and customer preferences.
• Supervise and lead a team of kitchen staff, including chefs, cooks, and kitchen assistants.
• Ensure efficient workflow and coordination in the kitchen to meet service requirements.
• Manage inventory, control costs, and minimize waste to achieve financial targets.
• Maintain high standards of food quality, presentation, and consistency.
• Conduct regular tastings and inspections to ensure adherence to recipes and standards.
• Enforce strict adherence to food safety and hygiene standards in compliance with local regulations.
• Conduct regular training sessions for kitchen staff on proper food handling procedures.
• Coordinate with the front-of-house staff to ensure smooth communication and efficient service.
• Work closely with management to implement promotional events and special menus.
• Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality ingredients.
• Negotiate pricing and terms with suppliers to optimize cost-effectiveness.
• Contribute creative ideas for food and beverage pairings, themed events, and special promotions.
• Stay informed about culinary trends and incorporate innovative concepts into the menu.
• Mentor and train kitchen staff to enhance their skills and foster a positive working environment.
• Conduct performance evaluations and provide constructive feedback for continuous improvement.
• Kitchen planning of the workflow to ensure operations efficiency

Qualifications and Skills:

• Proven experience as a Head Chef or Executive Chef in a high-volume, fast-paced environment.
• At least 5 to 7 years of relevant experience
• Culinary degree or relevant certification.
• Excellent leadership and communication skills.
• Familiarity with local food safety regulations.
• Creative and innovative mindset
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)

Lead our kitchen at NUDE Seafood. Be in charge of:

• Food safety and hygiene
• Menu development
• Operations
• Suppliers and Procurement
• Leadership
• Business
• Food costs

We seek a team player and a people developer, with a proven track record; trustworthy and dependable; able to gain the respect of the team; is willing to go the extra mile for business outcomes

Well versed across Asian and Western cuisines, with creativity married with practicality. Business-oriented and flexible; top priority on hygiene and food safety

Job brief

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

1) Head Chef, with relevant chef experiences for 3 years

2) Sous Chef, with relevant chef experiences for 2 years

3) Kitchen Helper (full time/part time) no relevant experience can be considered

Requirements:

● with a minimum of 2 years food service experience in casual dining experience and basic wine knowledge .

● good communication skills with positive attitude and teamwork

● responsible for the day-to-day operations and customer service oriented

● experience in newly set-up restaurant will be advantage

● staff meals provided

● uniform provided

● other incentives and allowances after confirmation

Lead of the kitchen brigade and ensure ongoing development of Team Members

• Identify an effective approach to succession planning

• Create menus that meet and exceed customers’ needs and conform to brand standards

• Ensure the consistent production of high quality food through all hotel food outlets

• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers

• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members

• Manage department operations, including budgeting, forecasting, resource planning, and waste management

• Manage all aspects of the kitchen including operational, quality and administrative functions

• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner

• Ensuring adequate resources are available according to business needs

• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation

• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets

• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events

• Maintain good communication and work relationships in all hotel areas

• Ensure that staffing levels are maintained to cover business demands

• Ensure monthly communication meetings are conducted and post-meeting minutes generated

• Manage staff performance issues in compliance with company policies and procedures

• Recruit, manage, train and develop the kitchen team

• Comply with hotel security, fire regulations and all health and safety and food safety legislation

• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner

• Manage financial performance of the department so all planning is in line with hotel objectives

• Manage food control systems are adhered to them so margins are on target in a pro-active way

• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends

• Be environmentally aware

• Ensure food wastage program is adhered to so that margins are on target

• Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

• Previous, relevant experience as an Executive Chef in the hotel industry