Head Chef

NUVE WAREHOUSE PTE. LTD.; Singapore; On-site; SGD 65,000 - 85,000; Full time

Job summary

A prominent hotel management company in Singapore seeks an experienced Head Chef to lead culinary operations at The Warehouse Hotel. Responsibilities include overseeing kitchen operations, developing and curating menus across various dining formats, and ensuring quality and consistency in food service. The ideal candidate will possess a minimum of 8-10 years of culinary experience, strong leadership skills, and a deep appreciation for creating memorable dining experiences that reflect the hotel's identity.

Qualifications

• Minimum 8–10 years of professional culinary experience, with at least 3–5 years in a Head Chef or Senior Sous Chef role.
• Strong experience in boutique hotels, design‑led restaurants, or modern dining concepts.
• Proven ability to manage multiple menus and service formats concurrently.

Responsibilities

• Lead culinary direction in line with heritage-driven, contemporary positioning.
• Oversee all kitchen operations at Po Restaurant.
• Design and execute bespoke menus for private events and corporate functions.

Skills

Leadership

Creativity

Operational Management

Food Safety Knowledge

Cost Control

Job description

Profile

Job Title : Head Chef – The Wrehouse Hotel

Department : Po Restaurant & Event

Work Location : The Wrehouse Hotel 320 Havelock Road Singapore 168628

BrandContext – The Warehouse Hotel

The Warehouse Hotel is a design‑led heritage hotel housed in a restored godown along the Singapore River. Our culinary philosophy celebrates modern interpretations of Asian and Western flavours, guided by seasonality, craftsmanship, and storytelling. Food at The Warehouse Hotel is an extension of our identity — thoughtful, understated, and quietly confident.

Position Summary

The Head Chef is the culinary custodian of The Warehouse Hotel, responsible for shaping and executing the hotel’s overall food philosophy. Beyond leading Po Restaurant, the Head Chef supports the hotel’s wider F&B experience, including guest events, lobby bar bar bites, and in‑room dining, ensuring each menu reflects the hotel’s brand DNA and delivers a refined yet approachable experience.

This role requires a chef who is both creative and operationally strong, capable of translating the hotel’s narrative into memorable dining moments across multiple platforms.

Key Responsibilities

Culinary Vision & Brand Alignment

• Lead the culinary direction of The Warehouse Hotel in line with its heritage-driven, contemporary positioning
• Develop menus that are produce‑led, seasonally relevant, and reflective of the hotel’s understated sophistication
• Ensure consistency of food quality, presentation, and storytelling across all dining formats

Po Restaurant Leadership

• Oversee all kitchen operations at Po Restaurant, maintaining high culinary standards and service efficiency
• Curate and evolve Po’s menu in collaboration with the F&B Director and restaurant leadership
• Work closely with front‑of‑house teams to deliver a seamless guest experience

Hotel Events & Bespoke Dining

• Design and execute bespoke menus for private events, corporate functions, weddings, and special guest requests
• Collaborate with the sales and events teams to translate guest needs into well‑executed culinary offerings
• Ensure scalability, quality, and consistency across all event-related food service

Lobby Bar & In‑Room Dining

• Conceptualize and develop lobby bar bar bites that complement the bar’s beverage and cocktail program
• Create and manage a room service / in‑room dining menu that balances comfort, creativity, and operational efficiency
• Regularly review menus to ensure relevance, profitability, and ease of execution

Kitchen Operations & Team Leadership

• Lead, mentor, and develop the kitchen team across all outlets
• Foster a culture of professionalism, collaboration, and continuous improvement
• Oversee manpower planning, scheduling, and staff training

Financial & Operational Control

• Manage food costs, inventory, procurement, and waste control in line with budget objectives
• Work closely with the F&B Director on forecasting, menu pricing, and cost optimisation
• Ensure compliance with food safety, hygiene, and workplace safety regulations

Guest Experience & Continuous Improvement

• Monitor guest feedback and proactively refine menus and execution
• Participate in tastings, menu presentations, and brand‑led culinary initiatives
• Represent the hotel’s culinary identity during media engagements or special events when required

Requirements & Experience

• Minimum 8–10 years of professional culinary experience, with at least 3–5 years in a Head Chef or Senior Sous Chef role
• Strong experience in boutique hotels, design‑led restaurants, or modern dining concepts
• Proven ability to manage multiple menus and service formats concurrently
• Strong leadership and people management skills
• Solid understanding of food safety regulations and cost control

Personal Attributes

• Creative yet disciplined; innovative without compromising consistency
• Strong sense of ownership and pride in craft
• Calm, organised, and decisive under pressure
• Deep appreciation for storytelling through food