Chef

ZAFFRON TANDOORI PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

ZAFFRON TANDOORI PTE. LTD., located at Boat Quay, seeks a passionate Head Chef to lead our kitchen team, oversee culinary operations, and ensure exceptional food quality and consistency across services.

You will design seasonal menus, manage food and labour costs, supervise inventory and supplier relations, enforce SFA safety standards, and recruit, train, and develop a motivated culinary crew.

Qualifications

• Min 4–6 years culinary experience with at least 3 years in a senior leadership role in a fast-paced kitchen.
• Food Safety Course Level 3 or equivalent.
• Strong communication and leadership under pressure during peak service.

Responsibilities

• Lead and mentor kitchen team to deliver high‑quality dishes with consistent execution.
• Design and refine seasonal menus and promotions balancing local palates and brand identity.
• Manage budgets: monitor food and labor costs, reduce waste, oversee inventory and suppliers.
• Ensure compliance with SFA food safety, sanitation, and hygiene across all areas.
• Develop rostering, recruitment, training, and performance standards.
• Maintain high standards of kitchen hygiene and safety for operational excellence.

Skills

Leadership

Menu design

Budget management

Food safety compliance

Staff rostering

Hygiene standards

Education

Food Safety Course Level 3

Job description

Company Overview

Located in the heart of Boat Quay, Zaffron Tandoori offers authentic North Indian cuisine, live seafood, and Western favorites with stunning Singapore River views. We use traditional tandoor techniques and premium ingredients to deliver bold flavors and warm hospitality.

Job Summary

We are seeking a passionate and experienced Head Chef to lead our kitchen team, oversee culinary operations, and ensure exceptional food quality and consistency.

Responsibilities

• Lead, mentor, and direct the kitchen brigade to deliver high-quality dishes with consistent execution during daily service
• Design, create, and refine seasonal menus and promotional specials that balance local palates with brand identity
• Manage kitchen budgets by monitoring food and labor costs, controlling waste, and overseeing inventory ordering and supplier relationships
• Ensure strict compliance with Singapore Food Agency (SFA) food safety, sanitation, and hygiene regulations across all food handling areas
• Develop and implement staff rostering, recruitment, training, and performance standards to foster a productive and motivated culinary team
• Maintain high standards of kitchen hygiene and safety to support operational excellence

Preferred competencies and qualifications

• Minimum 4-6 years of progressive culinary experience, including at least 3 years in a senior leadership role (Head Chef or Sous Chef) in a fast-paced environment
• Food Safety Course Level 3 or equivalent food hygiene management certification preferred
• Strong communication skills and leadership presence with the ability to perform effectively under pressure during peak service hours