Head Chef

STAR NINE PTE. LTD.; Singapore; On-site; SGD 80,000 - 140,000; Full time

Job summary

STAR NINE PTE. LTD. is seeking a Head Chef to design a gig-friendly, efficient and profitable menu while leading the kitchen for live events. You will oversee cost control, hygiene and a BOH team, ensuring smooth operations during high-volume show nights.

As Head Chef you will coordinate with FOH to manage pacing, develop VIP catering options, and lead ad hoc livehouse projects to support venue needs.

Qualifications

• 5+ years in a high-volume kitchen with leadership experience.
• Ability to manage a crush and 90-minute pre-show window.
• Certification: Food Handler’s Management Certification and knowledge of local health codes.
• Flexible with late-night hours and loud environments.

Responsibilities

• Design and maintain a gig-friendly menu prioritising speed and flavour.
• Recruit, train and supervise kitchen staff; foster speed and precision.
• Manage ordering, vendor relations and food costing with strict portion control.
• Ensure safety and sanitation to meet health standards; maintain rigorous cleaning schedules.
• Coordinate with the Front of House to control pacing and kitchen flow during shows.

Skills

Leadership

Kitchen management

Food safety

Cost control

Education

Food Handler’s Management Certification

Job description

Role Overview

The Head Chef is the conductor of the culinary backstage. You are responsible for designing a menu that is "gig-friendly"—efficient, delicious, and profitable. You will manage the entire kitchen operation, from cost control and hygiene to leading a team that can handle the erratic surges of a concert crowd.

Key Responsibilities

• Menu Engineering: Create and maintain a menu that balances culinary creativity with speed of service. Design "show-night" specials that minimize ticket times during peak pre-show hours.

• Kitchen Leadership: Recruit, train, and supervise BOH (Back of House) staff. Foster a culture of speed, precision, and "cool under pressure."

• Inventory & Food Costing: Manage all ordering and vendor relationships. Maintain food cost percentages (COGS) through strict portion control and waste management.

• Safety & Sanitation: Ensure the kitchen exceeds all local health department standards. Maintain a rigorous cleaning schedule for all equipment to prevent breakdowns during high-volume sets.

• Operational Flow: Coordinate with the Front of House (FOH) to manage "pacing." Adjust kitchen speed based on the "Doors" and "Set Time" schedules provided by the venue manager.

Ad Hoc & Livehouse-Specific Projects

• Artist Catering (The Rider): Crafting off-menu meals for touring artists and crews based on specific (and often last-minute) dietary requirements or "rider" requests.

• Late-Night Pivot: Managing a secondary "Late Night" menu for the post-show crowd or DJ sets, often with a reduced crew.

• Event Scoping: Designing custom "VIP" or "Meet & Greet" platters and catering packages for private venue buy-outs or record release parties.

• Venue Support: Assisting the Bar Manager with "house-made" ingredients (e.g., creating custom syrups, garnishes, or infusions) to align the food and drink programs.

• Crisis Prep: Stepping in to assist with general venue logistics—like helping unload a delivery or troubleshooting a fridge failure—during the frantic hours before a sold-out show.

Required Qualifications

• Experience: 5+ years in a high-volume kitchen, with at least 2 years in a leadership role (Head Chef or Sous Chef).

• Speed: Proven ability to manage a "crush"—handling a massive volume of orders in a 90-minute window before a show starts.

• Certifications: Food Handler’s Management Certification and a deep understanding of local health codes.

• Flexibility: Comfortable working in a loud environment with flashing lights and late-night hours.