Head Chef – Central Kitchen - #1096459

Job Summary

We are seeking a Head Chef to lead our Central Kitchen production. The ideal candidate will possess strong culinary expertise with the ability to adopt a hands-on approach to support and guide the team. This role is responsible for overseeing the entire kitchen function—from production planning to execution—while ensuring the highest standards of quality, hygiene, and efficiency.

Key Responsibilities

Kitchen Operations & Leadership

Lead, manage, and oversee all aspects of kitchen operations including planning, organizing, and directing daily production activities.

Ensure timely achievement of production targets and adherence to quality standards.

Supervise, coach, and develop kitchen staff, fostering a culture of accountability, collaboration, and continuous improvement.

Culinary Execution

Possess in-depth knowledge and experience in using modern kitchen equipment such as blast freezers, combi ovens, tumblers, and tilting pans.

Ensure all dishes are prepared consistently according to standardized recipes, maintaining portion control and minimizing waste.

Quality Assurance & Compliance

Maintain consistency in product quality across all production lines, ensuring compliance with HACCP, ISO 22000, GMP, and relevant Singapore SFA standards.

Implement rigorous quality control procedures and conduct regular audits to uphold food safety and hygiene standards.

Production & Process Management

Develop efficient production schedules and optimize workflow to meet business demand.

Oversee inventory management, ensuring timely procurement of ingredients while reducing spoilage and wastage.

Manage the upkeep and maintenance of all kitchen equipment to prevent downtime and ensure operational continuity.

Cost & Budget Control

Monitor and control production costs, reviewing recipes and yields to ensure cost-effectiveness.

Identify and implement cost-saving initiatives without compromising product quality.

Record Keeping

Maintain accurate and up-to-date records of production output, inventory levels, and quality control measures to support operational efficiency and regulatory compliance.

Technology Integration

Evaluate, adopt, and implement new technologies and kitchen systems to improve operational efficiency, enhance product consistency, and streamline workflows.

Training & Development

Design and deliver training programs to enhance culinary and operational skills of kitchen staff.

Monitor performance, provide constructive feedback, and support professional development.

Customer & Stakeholder Engagement

Address and resolve customer feedback or complaints in a professional and timely manner.

Serve as a key liaison between the kitchen and other departments to ensure aligned business objectives.

Requirements

Professional certification or diploma in Culinary Arts or related field.

Minimum of 10 years’ experience in a senior culinary or kitchen leadership role, preferably within a central or high-volume production kitchen environment.

Strong knowledge of food production systems, kitchen processes, and regulatory standards (e.g., HACCP, ISO 22000, GMP).

Demonstrated experience in staff management, training, and development.

Good IT proficiency and experience with kitchen or inventory management systems is an advantage.

Excellent communication, organizational, and problem-solving skills.

Preferred Attributes

·         Strategic thinker with the ability to manage both day-to-day operations and long-term planning.

·         Passionate about food quality, innovation, and continuous improvement.

·         Strong sense of accountability, resilience, and leadership.