Head Chef

Description

We are seeking a passionate and skilled culinary leader to take the helm of our kitchen as Head Chef, specializing in Peranakan cuisine. This is a unique opportunity to shape the culinary identity of our brand-new restaurant in Clarke Central, bringing the authentic flavors of Peranakan heritage to a discerning clientele. You will lead a talented team, ensuring the highest standards of food quality, presentation, and kitchen efficiency, while also contributing creatively to our menu and culinary vision.

Responsibilities and Duties

* Lead and manage the kitchen team, ensuring the consistent preparation and presentation of high-quality Peranakan dishes. * Develop and refine our Peranakan menu, blending traditional techniques with innovative approaches and utilizing premium ingredients. * Maintain the consistency of flavors, textures, and portion sizes across all menu items. * Oversee and optimize all kitchen operations, from mise en place to final plating. * Train, mentor, and inspire kitchen staff, fostering a positive, collaborative, and high-performing team environment. * Manage kitchen inventory, cultivate strong supplier relationships, and effectively control food costs. * Ensure strict compliance with all food hygiene and safety regulations. * Collaborate with restaurant management on the creation of seasonal menus, special promotions, and the development of new culinary concepts.

Qualifications and Requirements

* Extensive experience as a Head Chef or Senior Sous Chef specializing in Peranakan, Nyonya, or broader Singaporean cuisine. * Deep and demonstrable expertise in Peranakan cooking techniques, ingredients, and classic dishes. * Strong leadership skills with a proven ability to effectively train, motivate, and inspire a kitchen team. * A creative approach to menu development that respects traditional Peranakan flavors while incorporating modern culinary trends. * Exceptional organizational and time-management skills to thrive in a fast-paced kitchen environment. * Ability to work effectively under pressure and maintain composure during peak service hours. * Solid understanding of cost control principles, inventory management practices, and overall kitchen operations.

Working Condition

Salary

Basic Salary 4000