Executive Head Chef & Culinary Operations Director

CHEFLAMS DINING PTE. LTD.; Singapore; On-site; SGD 66,000 - 78,000; Full time

Job summary

CHEFLAMS DINING PTE. LTD. in Singapore seeks an Executive Head Chef to build a scalable kitchen system for a dual-brand operation. You will oversee sizzling claypot and teppan lines, standardize processes, and drive cost control while leading a large kitchen team.

The role requires serious hotel/chain-restaurant experience, strong Chinese cuisine fundamentals, and hands-on leadership to mentor deputies and develop talent within a growing restaurant group.

Qualifications

• 5+ years of kitchen management experience in large hotel or chain restaurants.
• Experience leading a team of 10+ people, with scheduling and training.
• Familiarity with Chinese cuisine; basic understanding of Japanese or teppanyaki.
• Willingness to work in a startup-style restaurant and solve problems hands-on.
• Cost-conscious and standardized thinking for operations.
• Experience developing dual-brand, multi-format kitchens or new store ops.
• Basic English proficiency for cross-department communication.
• Experience mentoring deputies and talent development.

Responsibilities

• Establish organizational rules for casserole, teppanyaki, ingredient prep and shared services.
• Set menu standards, operational standards, shift schedules, and peak-hour methods.
• Ensure consistent product output, margin discipline, waste reporting, hygiene and labor efficiency.
• Lead training and evaluation of key positions; create a career path from kitchen helper to senior staff.
• Independently manage kitchen operations and cross-department collaboration when management is absent.

Skills

Kitchen management

Team leadership

English proficiency

Cost control

Training & mentoring

Job description

CHEFLAMS DINING PTE. LTD. in Singapore seeks an Executive Head Chef to build a scalable kitchen system for a dual-brand operation. You will oversee sizzling claypot and teppan lines, standardize processes, and drive cost control while leading a large kitchen team.

The role requires serious hotel/chain-restaurant experience, strong Chinese cuisine fundamentals, and hands-on leadership to mentor deputies and develop talent within a growing restaurant group.