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

CHEFLAM’S, a premium Sichuan cuisine brand, is launching a new restaurant – new store opening in progress!| Elegant dining environment, stable customer base, friendly team atmosphere

Full-time | 6 days a week | Clear work schedule, standardized management

Monthly salary SGD 5,500–6,500 (depending on experience) + stable career development opportunities + Performance dividends

10 days annual leave | Sick leave and other benefits as per company policy

Opportunity to lead a team, participate kitchen standardization, and be promoted to higher management positions for outstanding performanceUrgently hiring

CHEFLAM'S is looking for an Executive Head Chef who can build a kitchen system, not just run a shift. This role leads a dual-brand back-of-house operation covering a sizzling claypot line, a teppan line and a shared support team. We are looking for someone with serious hotel or chain-restaurant management experience,strong Chinese cuisine fundamentals, and the ability to standardize operations, control food cost, train teams and hold the kitchen together under pressure. Familiarity with Japanese cuisine or teppan operations is a strong advantage. If you want to help shape a growing restaurant group and build a kitchen that is scalable, disciplined and commercially strong, this is a meaningful leadership role.

Job Opening Executive Head Chef / Culinary Operations Director - New Store Preparation - No Permit Quota

Job Responsibilities

• Establish and solidify organizational rules for casserole, teppanyaki, ingredient preparation, and shared support.
• Establish menu standards, operational standards, shift schedules, and peak-hour scheduling methods.
• Be responsible for consistent product output, profit margin discipline, waste reporting, kitchen hygiene, and labor efficiency.
• Lead the training and performance evaluation of key positions, and establish a career path from kitchen helper to key staff.
• Independently handle kitchen operations and cross-departmental collaboration when the boss is not present.

Requirements Preferred experience in the kitchen

• 5+ years of kitchen management experience, with experience in managing large hotel restaurants or chain restaurants.
• Experience leading a team of 10 or more people, able to clearly explain scheduling, training, dispatching, and waste control.
• Familiarity with the Chinese cuisine system, preferably with a basic understanding of Japanese cuisine or teppanyaki.
• Willingness to embrace a startup-style restaurant environment and solve problems hands-on, rather than simply adhering to traditional divisions of labor.
• Cost-consciousness, efficiency-consciousness, and standardized thinking.
• Experience in developing dual-brand, multi-format, co-located kitchens, or new store operations. (priority)
• Basic English proficiency, facilitating cross-departmental and local team communication.(priority)
• Experience in mentoring deputies, capable of training and talent development. (priority)