Head Chef

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

• 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

• 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

• Location:
  
  Central
• Working Hours:
  
  5.5 days (Mon to Fri, Sat half day)
• Annual Leave: 14 days
• Salary: $6,000 to $7,000

Vault Personnel Pte. Ltd.
UENC | EA License No. 20C0275 | R Tan Li Yen