Job Description:
Culinary Expertise
1. Strong grasp of Singaporean Chinese cuisine cooking, including knowledge of ingredients (e.g., spices, fresh produce) and their selection and usage.
2. Proficiency in all essential Chinese cooking techniques (e.g., steaming, deep-frying, stir-frying, braising, boiling, sous vide).
3. Expertise in operating Chinese kitchen equipment, including woks, kwali stoves, and other tools effectively.
4. Competent knife skills and adherence to SOPs for food preparation and cooking.
5. Strict adherence to menu SOPs, ensuring consistency in taste, quality, and presentation.
6. Meet plating and presentation standards as per workplace requirements.
7. Ability to identify problem products by sight, smell, and taste, ensuring high food quality and safety.
Leadership and Team Management
1. Lead, supervise, and mentorthe team to follow SOPs, uphold high standards of food quality and safety, and ensure staff progress to meet workplace standards.
2. Effective management of kitchen workflow, delegation, and shift planning to ensure smooth operations and adequate staffing.
3. Enforce discipline and accountability within the kitchen team, ensuring organized operations and fair treatment of staff.
4. Inspire and motivate the teamto maintain a positive mindset and perform at their best during operations.
5. Ethical leadership, leading by example, and making fair decisions (e.g., no misuse of company resources, no preferential treatment).
6. Clear and assertive communication – provide clear instructions, feedback, and ensure everyone understands their roles.
7. Active listening and conflict resolution– address staff concerns, misunderstandings, and conflicts promptly to maintain trust and harmony.
8. Good interpersonal skills– build strong relationships and foster teamwork.
9. Effective problem-solving and decision-making under pressure– stay composed and make quick, effective decisions during peak hours or crises.
10. Accountability and ownership– take full responsibility for kitchen operations, food quality, and team performance.
11. Crisis management – handle sudden staff shortages or supply delays while keeping the team calm and focused.
12. Strong implementation of policies or instructions from HQ – ensure compliance and adaptability to changes.
13. Prioritization and adaptability– manage tasks effectively and support changes as needed.
14. Experience managing a team of at least 6 kitchen crew – demonstrate capability in leading a mid-sized team.
15. Accountable for high staff retention – create a positive work environment and support staff growth.
Operational Management
1. Manage daily kitchen tasks and workflow to ensure smooth and efficient operations, especially during peak periods.
2. Coordinate effectively with front-of-house (FOH) staff to synchronize food orders and maintain teamwork between FOH and BOH (e.g., managing food waiting times, low stock alerts).
3. Monitor and manage inventorylevels to ensure ingredient availability, reduce wastage, and streamline food preparation processes.
4. Adhere to workplace standardsin cooking procedures, workplace compliance, and equipment maintenance to ensure consistency and efficiency.
5. Maintain accurate records for inventory, staff schedules, and equipment servicing schedules.
6. Manage kitchen budget and labor costs, identifying areas for improvement to optimize operations.
7. Streamline food preparation processesand ensure clear understanding of station workflows and roles within the kitchen team.
Food Safety and Hygiene
1. Adhere strictly to SFA food safety regulations and workplace safety compliance in all kitchen operations.
2. Maintain strict discipline on kitchen hygiene standards, including regular cleaning schedules for equipment, utensils, and workstations.
3. Monitor and maintain proper storage conditions, including temperature checks for chillers and freezers, and ensure proper labeling and dating of food items using the FEFO method.
4. Prevent cross-contamination by maintaining separate storage for raw and cooked foods.
5. Ensure strong kitchen organizationby storing tools, equipment, and ingredients in their designated places.
6. Lead by example by maintaining high personal hygiene standards and ensuring the team follows safe practices (e.g., handwashing, proper thawing methods).
7. Ensure safe cooking practicesto guarantee food is properly cooked.
8. Conduct ingredient quality controlto ensure freshness and safety.
Effective Communication and Interpersonal Skills
1. Provide clear, concise instructionsand delegate tasks efficiently to kitchen staff, ensuring smooth operations and consistent quality.
2. Maintain effective communicationwith FOH, BOH, and HQ teams to ensure alignment and collaboration.
3. Hold regular team meetings and briefings to address operational issues, align on expectations, and discuss specials or changes.
4. Mediate and resolve conflictsfairly and promptly to maintain a harmonious work environment.
5. Foster a strong sense of teamworkand collaboration among all kitchen staff.
6. Actively listen to staff concerns, customer feedback, and management directives to improve kitchen efficiency.
7. Motivate the team by recognizing achievements and giving credit where it’s due.
Financial Acumen
1. Manage labor effectively, ensuring optimal utilization during peak hours.
2. Control food costs by managing food wastage, portion sizes, and adhering to sales,
forecasting for efficient ingredient ordering and preparation.
3. Enforce efficient energy usage in restaurant operations to reduce overhead costs.
4. Maintain a basic understanding of profit and loss, cost management, and budget management to ensure financial efficiency.
5. Manage equipment maintenance coststo avoid unnecessary expenses.
Customer Experience Management
1. Practice customer-centric cooking by adjusting recipes to meet individual requests and dietary needs (e.g., less salt, no seafood).
2. Collaborate with FOH and HQ to gather and act on customer feedback for continuous improvement.
3. Resolve food-related customer complaints swiftly and professionally to ensure satisfaction.
4. Work closely with service staff to ensure smooth coordination between the kitchen and service teams for timely food delivery.
Digital Skills
1. Ability to take photos/videos, upload, and send them as required.
2. Proficient in written and verbal communication through chat applications like WhatsApp.
3. Skilled in using mobile apps for ordering supplies and other operational tasks.
4. Willingness to learn and use MS Office tools (Word, Excel) and company-specific apps for communication, HR, and ordering.
Professional Qualifications & Experiences:
1. Minimum 5 years of experience as a Head Chef in a restaurant serving Chinese cuisine.
2. Equipped with a valid Food Safety Certificate (Level 1).
3. Able to read and write Chinese.
4. Basic knowledge of using mobile devices applications and Microsoft Office tools.
Physical Requirements
1. Must be able to work a full 10-hour shift in a fast-paced Chinese kitchen environment.
2. Physically fit to lift and carry heavy loads of up to 20kg, requiring back and arm strength.
3. Possess good sensory levels (sight, taste, and smell) to ensure food quality and safety.
Job Description:
Culinary Expertise
1. Strong grasp of Singaporean Chinese cuisine cooking, including knowledge of ingredients (e.g., spices, fresh produce) and their selection and usage.
2. Proficiency in all essential Chinese cooking techniques (e.g., steaming, deep-frying, stir-frying, braising, boiling, sous vide).
3. Expertise in operating Chinese kitchen equipment, including woks, kwali stoves, and other tools effectively.
4. Competent knife skills and adherence to SOPs for food preparation and cooking.
5. Strict adherence to menu SOPs, ensuring consistency in taste, quality, and presentation.
6. Meet plating and presentation standards as per workplace requirements.
7. Ability to identify problem products by sight, smell, and taste, ensuring high food quality and safety.
Leadership and Team Management
1. Lead, supervise, and mentorthe team to follow SOPs, uphold high standards of food quality and safety, and ensure staff progress to meet workplace standards.
2. Effective management of kitchen workflow, delegation, and shift planning to ensure smooth operations and adequate staffing.
3. Enforce discipline and accountability within the kitchen team, ensuring organized operations and fair treatment of staff.
4. Inspire and motivate the teamto maintain a positive mindset and perform at their best during operations.
5. Ethical leadership, leading by example, and making fair decisions (e.g., no misuse of company resources, no preferential treatment).
6. Clear and assertive communication – provide clear instructions, feedback, and ensure everyone understands their roles.
7. Active listening and conflict resolution– address staff concerns, misunderstandings, and conflicts promptly to maintain trust and harmony.
8. Good interpersonal skills– build strong relationships and foster teamwork.
9. Effective problem-solving and decision-making under pressure– stay composed and make quick, effective decisions during peak hours or crises.
10. Accountability and ownership– take full responsibility for kitchen operations, food quality, and team performance.
11. Crisis management – handle sudden staff shortages or supply delays while keeping the team calm and focused.
12. Strong implementation of policies or instructions from HQ – ensure compliance and adaptability to changes.
13. Prioritization and adaptability– manage tasks effectively and support changes as needed.
14. Experience managing a team of at least 6 kitchen crew – demonstrate capability in leading a mid-sized team.
15. Accountable for high staff retention – create a positive work environment and support staff growth.
Operational Management
1. Manage daily kitchen tasks and workflow to ensure smooth and efficient operations, especially during peak periods.
2. Coordinate effectively with front-of-house (FOH) staff to synchronize food orders and maintain teamwork between FOH and BOH (e.g., managing food waiting times, low stock alerts).
3. Monitor and manage inventorylevels to ensure ingredient availability, reduce wastage, and streamline food preparation processes.
4. Adhere to workplace standardsin cooking procedures, workplace compliance, and equipment maintenance to ensure consistency and efficiency.
5. Maintain accurate records for inventory, staff schedules, and equipment servicing schedules.
6. Manage kitchen budget and labor costs, identifying areas for improvement to optimize operations.
7. Streamline food preparation processesand ensure clear understanding of station workflows and roles within the kitchen team.
Food Safety and Hygiene
1. Adhere strictly to SFA food safety regulations and workplace safety compliance in all kitchen operations.
2. Maintain strict discipline on kitchen hygiene standards, including regular cleaning schedules for equipment, utensils, and workstations.
3. Monitor and maintain proper storage conditions, including temperature checks for chillers and freezers, and ensure proper labeling and dating of food items using the FEFO method.
4. Prevent cross-contamination by maintaining separate storage for raw and cooked foods.
5. Ensure strong kitchen organizationby storing tools, equipment, and ingredients in their designated places.
6. Lead by example by maintaining high personal hygiene standards and ensuring the team follows safe practices (e.g., handwashing, proper thawing methods).
7. Ensure safe cooking practicesto guarantee food is properly cooked.
8. Conduct ingredient quality controlto ensure freshness and safety.
Effective Communication and Interpersonal Skills
1. Provide clear, concise instructionsand delegate tasks efficiently to kitchen staff, ensuring smooth operations and consistent quality.
2. Maintain effective communicationwith FOH, BOH, and HQ teams to ensure alignment and collaboration.
3. Hold regular team meetings and briefings to address operational issues, align on expectations, and discuss specials or changes.
4. Mediate and resolve conflictsfairly and promptly to maintain a harmonious work environment.
5. Foster a strong sense of teamworkand collaboration among all kitchen staff.
6. Actively listen to staff concerns, customer feedback, and management directives to improve kitchen efficiency.
7. Motivate the team by recognizing achievements and giving credit where it’s due.
Financial Acumen
1. Manage labor effectively, ensuring optimal utilization during peak hours.
2. Control food costs by managing food wastage, portion sizes, and adhering to sales,
forecasting for efficient ingredient ordering and preparation.
3. Enforce efficient energy usage in restaurant operations to reduce overhead costs.
4. Maintain a basic understanding of profit and loss, cost management, and budget management to ensure financial efficiency.
5. Manage equipment maintenance coststo avoid unnecessary expenses.
Customer Experience Management
1. Practice customer-centric cooking by adjusting recipes to meet individual requests and dietary needs (e.g., less salt, no seafood).
2. Collaborate with FOH and HQ to gather and act on customer feedback for continuous improvement.
3. Resolve food-related customer complaints swiftly and professionally to ensure satisfaction.
4. Work closely with service staff to ensure smooth coordination between the kitchen and service teams for timely food delivery.
Digital Skills
1. Ability to take photos/videos, upload, and send them as required.
2. Proficient in written and verbal communication through chat applications like WhatsApp.
3. Skilled in using mobile apps for ordering supplies and other operational tasks.
4. Willingness to learn and use MS Office tools (Word, Excel) and company-specific apps for communication, HR, and ordering.
Professional Qualifications & Experiences:
1. Minimum 5 years of experience as a Head Chef in a restaurant serving Chinese cuisine.
2. Equipped with a valid Food Safety Certificate (Level 1).
3. Able to read and write Chinese.
4. Basic knowledge of using mobile devices applications and Microsoft Office tools.
Physical Requirements
1. Must be able to work a full 10-hour shift in a fast-paced Chinese kitchen environment.
2. Physically fit to lift and carry heavy loads of up to 20kg, requiring back and arm strength.
3. Possess good sensory levels (sight, taste, and smell) to ensure food quality and safety.