Head Chef

Sunset Hospitality Group; Singapore; On-site; SGD 80,000 - 120,000; Full time

Job summary

A luxury hospitality leader in Singapore seeks a Head Chef to lead culinary operations across multiple dining venues. The ideal candidate should have a minimum of 8 years’ culinary experience, including at least 3 years at an executive level, particularly in modern Asian cuisine like Korean. Strong skills in team management and cost control are essential. This role offers an opportunity to shape the culinary identity while ensuring high standards and guest satisfaction.

Qualifications

• Minimum of 8 years’ culinary experience with at least 3 years in a Head Chef role.
• Strong foundation in modern Asian cuisine, especially Korean.
• Experience managing multicultural kitchen teams in high-volume settings.

Responsibilities

• Define and lead the culinary identity for HANU and other venues.
• Recruit, train, and manage a high-performing culinary team.
• Monitor food costs, ensure regulatory compliance, and oversee budgeting.

Skills

Culinary leadership

Team management

Cost control

Operational oversight

Guest engagement

Job description

Overview

The Glass House comprises three distinct yet interconnected culinary experiences: HANU (a contemporary Korean steakhouse), the Members Club, and the Poolside Venue. The Head Chef will be responsible for leading the culinary vision, execution, and operations across all three concepts, ensuring excellence, consistency, and innovation in line with METT Hospitality’s brand philosophy.

Key Responsibilities

Culinary Vision & Execution

• Define and lead the culinary identity for HANU, offering a refined interpretation of Korean cuisine rooted in tradition and elevated by contemporary technique.
• Develop and deliver seasonal menus for the Members Club, focusing on wellness, comfort, and elevated simplicity across all meal periods.
• Curate a vibrant, lifestyle-driven menu for the Poolside Outlet, tailored to relaxed, upscale alfresco dining.
• Integrate select Western and Pan-Asian elements where appropriate to support the broader culinary offering of the Glass House.
• Ensure alignment with METT’s culinary standards through a balance of creativity, quality, and operational feasibility.

Leadership & Team Management

• Recruit, train, and lead a high-performing culinary team, cultivating a culture of professionalism, collaboration, and excellence.
• Design efficient kitchen systems, workflows, and mise-en-place practices to optimize operations across all venues and service periods.
• Foster development through structured mentorship, cross-training, and internal growth opportunities.

Operational & Financial Oversight

• Monitor food cost, portioning, and inventory, maintaining alignment with financial goals and sustainability principles.
• Ensure compliance with local hygiene, health, and safety regulations (HACCP standards).
• Collaborate with the Director of Culinary & F&B on budgeting, P&L management, staffing plans, supplier negotiations, and quality control.

Guest Experience & Quality Assurance

• Be present during key services to uphold and exceed culinary and service expectations.
• Work closely with service teams to ensure seamless coordination, menu knowledge, and guest engagement.
• Regularly review guest feedback and implement improvements to continuously enhance the dining experience.

Requirements

• Minimum of 8 years’ culinary experience, including 3+ years in a Head Chef or Executive Sous Chef role within luxury hotels, premium restaurants, or lifestyle hospitality concepts.
• Strong foundation in modern Asian cuisine, particularly Korean; additional experience with Mediterranean or wellness-driven cuisine is a plus.
• Demonstrated leadership in managing diverse, multicultural kitchen teams in high-volume environments.
• Solid grasp of F&B financials, cost control processes, and procurement strategy.
• Fluent in English; additional language skills are an advantage.
• Experience in Singapore and the Southeast Asian market is required.