Head Chef

GTS Consulting; Singapore; On-site; SGD 140,000 - 230,000; Full time

Benefits offered by this job

Incentives based on performance

Career growth within group

Support from established hospitality r

Job summary

GTS Consulting is seeking a Head Chef to lead a new premium dining concept in Singapore. You will own culinary direction, guest experience, and financial performance, shaping the restaurant from launch through growth.

You will craft the flagship tasting menu, build strong supplier partnerships, and recruit and develop a high-caliber team. The role emphasizes creativity, leadership, and a distinctive culinary vision, with experience in fine dining and possibly Michelin-starred environments.

Qualifications

• Minimum 8 years of professional culinary experience, including at least 3 years in a senior leadership role within fine dining.
• Demonstrated success creating and delivering tasting menu or degustation concepts.
• Experience in Michelin-starred establishments or Asia's 50 Best restaurants or equivalent.
• Strong understanding of budgeting, cost-control, and financial management.
• Proven ability to lead multidisciplinary teams and collaborate with service professionals.
• Broad culinary expertise across cuisines, techniques, and cooking styles.
• Strong communication and presentation skills for stakeholders, guests and media.
• Food safety certification or willingness to obtain Singapore accreditation.

Responsibilities

• Establish and define the restaurant's culinary direction and signature dining experience.
• Design the launch menu, including a flagship tasting or degustation offering.
• Refresh the menu through seasonal updates and innovative concepts.
• Collaborate with beverage specialists to develop pairing experiences.
• Create and maintain recipes, presentation guidelines, and operating standards.
• Source premium ingredients through strong supplier partnerships.
• Drive culinary innovation while maintaining consistency and quality.
• Build and manage high-performing teams across kitchen and service operations.
• Set hospitality and guest engagement standards and ensure seamless dining experiences.
• Oversee workforce planning, scheduling, briefings, and operational readiness.
• Coach and mentor leaders; conduct performance reviews and development plans.
• Take accountability for restaurant profitability, budgets, and KPIs.
• Monitor stock, procurement, supplier negotiations, and waste reduction.
• Work with marketing and management to drive guest traffic and revenue.
• Direct day-to-day back-of-house and front-of-house operations.
• Ensure food safety, hygiene, and workplace safety compliance.
• Oversee equipment maintenance and kitchen/service cleanliness.

Skills

Culinary leadership

Tasting menu design

Michelin-level experience

Financial management

Team leadership

Broad culinary repertoire

Communication & presentation

Food safety certification

Job description

An exciting opportunity has arisen to spearhead the launch of a new premium dining destination in Singapore. We are seeking an accomplished Head Chef who can take ownership of both the culinary and commercial success of the restaurant.

This position extends beyond kitchen leadership. The successful candidate will be responsible for shaping the restaurant's concept, overseeing guest experience standards, leading teams across the business, and driving overall financial performance.

We welcome chefs from a variety of culinary backgrounds. Our focus is on creativity, technical excellence, leadership capability, and a distinctive culinary vision. Experience developing and delivering tasting or degustation-style experiences will be highly regarded.

Reporting to: Founders / Directors

Location: Singapore

Employment Type: Full-Time

Key Areas of Responsibility

Culinary Strategy & Menu Development

• Establish and define the restaurant's culinary direction and signature dining experience.
• Design the launch menu, including a flagship tasting or degustation offering.
• Continuously refresh the menu through seasonal updates and innovative concepts.
• Collaborate with beverage specialists to develop pairing experiences.
• Create and maintain recipes, presentation guidelines, and operating standards.
• Source premium ingredients through strong partnerships with local and international suppliers.
• Drive culinary innovation, research, and product development while maintaining consistency and quality.

Leadership & Talent Development

• Build, inspire, and manage high-performing teams across both kitchen and service operations.
• Set exceptional standards for hospitality and guest engagement.
• Partner closely with service leadership to ensure a seamless dining experience.
• Oversee workforce planning, scheduling, team briefings, and operational readiness.
• Coach and mentor emerging leaders within the business.
• Conduct performance reviews and implement development plans that support retention and growth.

Business Management & Financial Performance

• Take full accountability for restaurant profitability and financial outcomes.
• Manage key performance indicators including revenue, labour costs, food costs, and operational expenses.
• Develop budgets, forecasts, and regular financial reports for ownership.
• Ensure menu pricing and food costing align with business objectives.
• Monitor stock levels, procurement processes, supplier negotiations, and waste reduction initiatives.
• Work alongside marketing and management teams to increase guest traffic, customer loyalty, and revenue generation.

Restaurant Operations & Compliance

• Direct all day-to-day back-of-house and front-of-house operations.
• Ensure compliance with food safety, hygiene, and workplace safety regulations.
• Monitor equipment maintenance and operational efficiency.
• Contribute to pre-opening activities including kitchen design, equipment procurement, recruitment, onboarding, and opening events.
• Implement systems and procedures that support consistent execution and scalable growth.

Candidate Profile

Essential Experience & Skills

• Minimum 8 years of professional culinary experience, including at least 3 years in a senior leadership role within fine dining.
• Demonstrated success creating and delivering tasting menu or degustation concepts.
• Experience gained within Michelin-starred establishments, Asia's 50 Best restaurants, or equivalent high-end dining environments.
• Strong understanding of financial management, budgeting, and cost-control practices.
• Proven ability to lead multidisciplinary teams and collaborate effectively with service professionals.
• Broad culinary expertise spanning multiple cuisines, techniques, and cooking styles.
• Strong communication and presentation skills with the ability to engage stakeholders, guests, and media representatives.
• Food safety certification, or willingness to obtain the relevant Singapore accreditation.

Advantageous Experience

• Previous involvement in restaurant openings or concept launches.
• Knowledge of wine and beverage pairing principles.
• Established supplier relationships within Singapore or the wider region.
• Industry awards, media recognition, or notable professional accolades.

What You'll Receive

• The opportunity to build and shape a new fine dining concept from inception.
• Significant influence over the culinary vision and guest experience.
• Support from a well-established hospitality group.
• Attractive remuneration package with performance-based incentives.
• Long-term career development opportunities within a growing multi-brand restaurant portfolio.