Head Chef

Description

Lead culinary operations for brand's modern, wood-fired dining concept. Responsible for menu innovation, kitchen management, team development, cost control, and ensuring consistent high-quality dining experiences. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Develop and refine seasonal and signature menus aligned with wood-fired concept - Oversee daily kitchen operations, ensuring hygiene, safety, and consistency - Lead, mentor, and train chefs and line cooks in a positive, creative environment - Monitor quality control of dishes, ensuring taste, presentation, and creativity - Manage food costs, waste reduction, inventory, and profitability - Collaborate with management on brand growth, customer satisfaction, and strategy - Stay updated with global food trends, particularly from Indian subcontinent and Southeast Asia - Organize training and development programs to upskill kitchen staff - Implement sustainability practices and utilize local, seasonal ingredients

Qualifications and Requirements

- Proven experience as Head Chef, Executive Chef, or senior culinary leader - Culinary degree or equivalent professional training - Expertise in wood-fired cooking or strong willingness to master the technique - At least 8 years of relevant experience in high-end, modern cuisine - Strong leadership, team management, and mentoring skills - Advanced knowledge of food safety and sanitation - Creativity and knowledge of global culinary trends (focus on Indian/Southeast Asian) - Strong communication and collaboration skills - Ability to manage budgets, food costs, and inventory effectively - Organizational skills and ability to thrive in fast-paced environments - Experience in high-end, contemporary restaurants in competitive markets (e.g., Singapore) - Passion for food, innovation, and excellence