Company Overview

Our client operates a halal-friendly restaurant with a central kitchen supporting high-volume food production and catering services. The team delivers consistent, quality meals for diverse customer needs, corporate functions and large-scale events.

Role Overview

We are looking for an experienced Head Chef to lead daily central kitchen operations, oversee food production and manage a large kitchen team.

The successful candidate will take ownership of food quality, menu development, production planning and cost control, while ensuring timely order fulfilment and high standards of hygiene and food safety.

Key Responsibilities

• Oversee daily central kitchen operations, ensuring efficient workflows and timely production and order fulfilment.
• Maintain consistent food quality, taste, presentation and portion standards across all orders.
• Develop and propose menus for customer enquiries, catering requirements and tender submissions.
• Create innovative dining concepts and menu offerings for catering operations.
• Plan and oversee food preparation and service for high-profile catering events.
• Evaluate and source new ingredients, raw materials and suppliers, considering quality, availability and cost.
• Prepare weekly ingredient forecasts to support purchasing and production planning.
• Establish standard recipes and food costing, and monitor ingredient usage, wastage and production costs to maintain profitability.
• Maintain strict hygiene, food safety and sanitation standards throughout kitchen operations.
• Monitor labour costs, plan manpower allocation and improve kitchen productivity.
• Lead, train and develop a large team of Sous Chefs, cooks and kitchen assistants.

Requirements

• Minimum 5–8 years of relevant culinary experience, including at least 2–3 years in a high-volume production kitchen, commercial catering operation or ready-to-eat (RTE) manufacturing facility.
• Diploma or Bachelor’s Degree in Culinary Arts, Food Technology, Hospitality Management or a related discipline.
• Food Hygiene/Food Safety certification at Level 1 or Level 3 preferred.
• Strong experience in kitchen operations, menu development, food costing and production planning.
• Proven ability to lead a large kitchen team and coordinate high-volume food production.
• Good knowledge of food hygiene, safety and sanitation practices.
• Strong organisational and communication skills, with the ability to manage multiple orders and event requirements.
• Willingness to work occasional weekends to support catering events.

Salary: 3,800–5,000 per month

Working Schedule: Monday to Friday, with occasional weekend work for events

Only shortlisted candidates will be contacted.