Head Chef/Sous Chef - School Cafeteria (Mon-Fri, Daytime only)

About Us

We are a leading school catering company providing fresh, nutritious meals to students across Singapore.

We are expanding our team and looking for passionate and experienced culinary professionals to join our international school cafeterias.

We focus on stage, not age - if you're passionate, eager to learn, and committed to growth, we’d love to give you a chance. Apply now and grow with us!

Role Overview

The Head Chef / Sous Chef will oversee daily kitchen operations, ensuring high-quality food preparation, maintaining hygiene and safety standards, and leading the kitchen team. You will work closely with the Front-of-House team, Café Supervisor, Catering Manager, and Culinary Director to ensure smooth service.

Key Responsibilities

1. Kitchen & Food Operations

• Lead food preparation and cooking to ensure quality and consistency.
• Manage food plating and presentation according to service requirements.
• Monitor portion control and reduce food waste.

2. Staff & Kitchen Management

• Plan staff schedules and assign tasks based on operational needs.
• Provide on-the-job training and evaluate staff performance.
• Maintain industry-leading hygiene, health, and safety standards.

3. Stock & Cost Control

• Monitor inventory and place orders to ensure adequate stock levels.
• Work within budget constraints for cost-effective procurement.
• Conduct audits to track food waste and portion control.

4. Continuous Improvement & Compliance

• Suggest and test new recipes to improve menus.
• Ensure compliance with HACCP, Workplace Safety, and Sustainability policies.
• Complete and oversee any and all required documentation and audits.

Work Locations

We are hiring for multiple locations:
✅ Pasir Ris / Elias (Kitchen 1 – No pork/lard, mostly Halal ingredients)
✅ Bukit Merah / Depot Road (Kitchen 2 – No pork/lard, mostly Halal ingredients)
✅ Fort Canning / Coleman Street (Kitchen 3 – Handles pork and alcohol)

Please indicate your preferred location in your application.

Job Requirements

✔️ Experience in catering, cafeterias, or high-volume food production prefered
✔️ Strong knowledge of Food Safety & Hygiene, HACCP, and Workplace Safety.
✔️ Ability to lead a team, multitask, and work under pressure.
✔️ Competent with kitchen budgeting, cost control, and inventory management.
✔️ Positive attitude, self-motivated, and detail-oriented.
✔️ Comfortable using basic computer systems for reporting and scheduling.
✔️ Must be willing to work occasional weekends based on operational needs.

Working Hours & Benefits

• 📌 Schedule: Excellent consistent daytime working hours (most weekends off)
  📌 Leave: Option for extended unpaid leave during school holidays (December, April & July).
  📌 Meals: Full staff meal provided daily.
  📌 Uniform: Comfortable chef attire provided.
  📌 Career Growth: Opportunities for development and advancement within the company.

Salary & Employment Details

• Salary Range: $2,400 – $4,800/month (Based on experience and role)
• Employment Type: Permanent, Full-Time
• Position Level: Middle Management
• Minimum Qualification: GCE ‘O’ Level