Head Chef

The Head Chef will be responsible for handling all food-related concerns and taking care of all food preparation needs at restaurants.

Job Responsibilities:
Responsible for the creation, preparation and presentation of Japanese Fusion cuisine while ensuring consistency in quality and taste

Oversee the overall operations and management of the kitchen, ensuring smooth day-to-day operations

Lead and supervise a kitchen team of approximately four employees, providing coaching, guidance and performance management to ensure operational excellence

Plan, develop and execute new menu offerings, including recipe research & development, food costing, plating, food photography and seasonal promotions

Demonstrate advanced butchery and fish preparation skills, including the ability to break down whole tuna and salmon into sashimi-grade portions with precision and minimal wastage

Possess excellent knife skills and maintain high standards in food preparation, portioning and presentation

Ensure all food handling, storage, sanitation and hygiene practices comply with NEA food safety regulations and company SOPs

Ensure all food served meets the company's quality, consistency, portion control and presentation standards

Liaise with suppliers on procurement, negotiate purchases where appropriate and maintain strong supplier relationships

• Verify that all incoming ingredients and supplies meet quality standards and are properly stored using FIFO inventory practices

Monitor inventory levels, minimise food wastage and maintain budgeted food cost targets

Plan manpower schedules effectively to optimise productivity while controlling labour costs

Conduct routine inspections of kitchen cleanliness, food safety, equipment maintenance, inventory management and operational compliance

Accountable for kitchen budget, food cost control, inventory accuracy and overall operational performance

Lead recruitment for kitchen staff and coordinate onboarding, appointment documentation and uniform arrangements with Corporate HR

Foster a positive kitchen culture by working closely with management and team members to achieve operational excellence

Be approachable and customer-oriented by interacting with guests, building rapport, gathering feedback and enhancing the overall dining experience

Overall person-in-charge of the kitchen, ensuring service standards, food quality, team performance and operational efficiency are consistently maintained

Perform any other duties or projects as assigned by Management

Job Requirements:
Extensive experience in Japanese cuisine, particularly sashimi preparation and premium seafood handling

Proven ability to butcher large whole tuna and salmon with precision

Exceptional knife handling and food preparation skills

Strong leadership experience managing a kitchen team of at least four staff

Good understanding of food costing, inventory management and labour scheduling

Customer-focused with strong interpersonal and communication skills

Passionate about innovation, menu development and delivering exceptional dining experiences

Others:
Location: Central

Working Hours: 5.5 days (Mon to Fri, Sat half day)

Annual Leave: 14 days

Salary: $6,000 to $7,000

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

Vault Personnel Pte. Ltd.

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