Head Chef

Big Wine Freaks; Singapore; Presencial; SGD 90 000 - 130 000; Tempo integral

Resumo da oferta

Big Wine Freaks in Singapore is seeking a Head Chef to lead all kitchen operations, focusing on ingredient-driven cuisine, raw seafood, vegetables, and open-fire grilling to pair with the bar’s wine program.

You will design menus, supervise and train kitchen staff, manage inventory and costs, ensure top hygiene standards, and collaborate with the bar and front-of-house teams to deliver memorable dining experiences.

Qualificações

• Strong culinary skills in ingredient-focused cuisine, including raw seafood and open-fire grilling.
• Experience in menu creation, food presentation, and wine pairing in a contemporary bar/restaurant.
• Demonstrated leadership in managing kitchen teams, including training, scheduling, and performance management.
• Proficiency in kitchen operations, including inventory management, cost control, and supplier coordination.
• Knowledge of food safety regulations and high hygiene standards.
• Ability to work in a fast-paced, dynamic environment with strong organizational skills.
• Excellent communication and collaboration with bar and front-of-house teams.
• Head Chef or Senior Sous Chef experience in wine-focused concepts is advantageous.

Responsabilidades

• Plan and execute service, ensuring food quality and consistency.
• Supervise, train, and schedule kitchen staff; manage performance.
• Oversee inventory, ordering, and cost-control measures.
• Develop menus with emphasis on raw seafood, vegetables, and open-fire dishes.
• Collaborate with bar and front-of-house to design pairings, seasonal specials, and events.
• Maintain strict food safety and hygiene standards; foster a positive work environment.

Descrição da oferta de emprego

Company Description Big Wine Freaks is a champagne and wine bar with an ingredient-focused kitchen that highlights raw seafood in creative, unconventional ways, alongside bite-sized starters, seasonal vegetables, and mains prepared over an open fire grill. The venue showcases Champagne and Burgundy from a new generation of star producers, natural wines from renowned French regions, and distinctive wines from micro-farms. Guests enjoy a dynamic, vibrant atmosphere that blends high-quality food and drink with a relaxed, contemporary dining experience. The team is passionate about product integrity, innovation, and delivering memorable food and wine pairings for every guest.

Role Description The Head Chef is a full-time, on-site role based in Singapore, responsible for leading all kitchen operations at Big Wine Freaks. This role oversees menu development with a strong emphasis on raw seafood, vegetables, and open fire grill dishes that align with the bar’s creative, wine-focused concept. Day-to-day responsibilities include planning and executing service, supervising and training kitchen staff, maintaining food quality and consistency, and managing inventory, ordering, and cost control. The Head Chef collaborates closely with the bar and front-of-house team to design food and wine pairings, seasonal specials, and events. The role also ensures strict compliance with food safety and hygiene standards, supports a positive, inclusive work environment, and contributes to continuous improvement of guest experience.

Qualifications

• Strong culinary skills in ingredient-focused cuisine, including raw seafood preparation, vegetable-forward dishes, and open fire grilling.
• Experience in menu creation, food presentation, and pairing dishes with wine and champagne in a contemporary bar or restaurant setting.
• Demonstrated leadership in managing kitchen teams, including training, scheduling, and performance management.
• Proficiency in kitchen operations, including inventory management, cost control, and supplier coordination.
• Knowledge of food safety regulations and best practices, with a commitment to maintaining high hygiene and cleanliness standards.
• Ability to work effectively in a fast-paced, dynamic environment, with strong organizational and time-management skills.
• Excellent communication and collaboration skills, with the ability to work closely with bar staff and front-of-house teams.
• Previous experience as a Head Chef or Senior Sous Chef in a high-quality, wine-focused or modern dining concept is highly beneficial.
• Culinary education or equivalent professional experience; familiarity with European and modern contemporary cuisine is an advantage.