Executive Chef - Karnataka & Bangalore Cuisine Leader

SINGHA INT TRADE PTE. LTD.; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

SINGHA INT TRADE PTE. LTD. in Singapore seeks an experienced Lead Chef to drive Karnataka/Bangalore cuisine in a high-volume restaurant. You will oversee kitchen operations, ensure consistent quality, and manage staff, inventory, and costs while enforcing hygiene and safety standards.

The role requires leadership in a fast-paced environment, with responsibility for menu development, cost control, and weekend/public holiday shifts to meet guest expectations.

Qualifications

• Minimum 7–10 years of culinary experience, including 3+ years in a senior or lead kitchen role.
• Strong expertise in Karnataka/Bangalore and South Indian cuisine.
• Proven experience managing a high-volume restaurant kitchen.
• Demonstrated leadership skills in managing kitchen teams and operations.
• Ability to work shifts, weekends, and public holidays.

Responsibilities

• Lead kitchen operations to ensure consistent food quality and adherence to safety standards
• Develop and execute authentic Karnataka/Bangalore cuisine menus to meet customer expectations
• Manage kitchen staff by training, supervising, and coordinating food preparation activities
• Oversee inventory control and minimize food wastage to maintain cost efficiency
• Maintain food cost controls, hygiene, and kitchen safety standards in compliance with regulations
• Plan menus and control food costs to optimize profitability
• Work shifts including weekends and public holidays to support kitchen operations

Skills

Kitchen leadership

Staff training

Cost control

Menu development

Hygiene compliance

High-volume service

Job description

SINGHA INT TRADE PTE. LTD. in Singapore seeks an experienced Lead Chef to drive Karnataka/Bangalore cuisine in a high-volume restaurant. You will oversee kitchen operations, ensure consistent quality, and manage staff, inventory, and costs while enforcing hygiene and safety standards.

The role requires leadership in a fast-paced environment, with responsibility for menu development, cost control, and weekend/public holiday shifts to meet guest expectations.