Head Chef

Head Chef

Responsibilities

• Menu Development

  : Lead the creation, innovation, and refinement of seasonal and signature menus that align with restaurant's unique wood-fired concept and commitment to modern, bold flavors.

• Kitchen Management

  : Oversee the daily operations of the kitchen, ensuring the highest standards of hygiene, food safety, and consistency in food preparation and presentation.

• Team Leadership

  : Manage, train, and mentor kitchen staff, fostering a positive, efficient, and creative environment. Provide leadership and guidance to junior chefs and line cooks.

• Quality Control

  : Ensure all dishes are prepared to the highest standards, consistently meeting restaurant's expectations for taste, presentation, and creativity.

• Cost Control

  : Monitor food costs, waste management, and inventory to ensure profitability without compromising quality. Implement best practices for cost efficiency while maintaining the highest culinary standards.

• Collaboration

  : Work closely with the management team to develop strategies for the restaurant's growth, customer satisfaction, and brand identity. Be proactive in managing food trends and customer preferences.

• Training and Development

  : Stay up-to-date with industry trends, techniques, and best practices. Organize training and development programs for kitchen staff to elevate skills and knowledge.

Requirements

• Proven experience as a Head Chef, Executive Chef, or in a senior culinary leadership role, with a strong track record in high-end, modern cuisine.
• Culinary degree or equivalent formal culinary education.
• Extensive experience in wood-fired cooking or a strong desire to master this unique cooking technique.
• Excellent leadership and team management skills, with the ability to inspire and develop kitchen staff.
• Strong knowledge of food safety and sanitation standards.
• High level of creativity and an understanding of global culinary trends, particularly from the Indian subcontinent and Southeast Asia.
• Exceptional organizational skills and the ability to thrive in a high-pressure, fast-paced environment.
• Strong communication skills and a collaborative approach to work.
• Ability to manage food cost, budgets, and inventory effectively.
• Passion for food, quality, and excellence.
• Knowledge of sustainability practices and experience working with local, seasonal ingredients.
• Previous experience in managing a high-end, contemporary restaurant in a vibrant culinary market such as Singapore.