HEAD CHEF

2 CHEFS TOO MANY; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A vibrant Japanese Fusion restaurant in Singapore is seeking an experienced Head Chef to lead the kitchen team. The ideal candidate will have at least 8 years of leadership experience in a reputable restaurant, strong skills in Japanese cuisine, and expertise in kitchen management. This position involves menu innovation, team mentoring, and ensuring high quality in food preparation. The restaurant offers a dynamic environment for culinary creativity.

Qualifications

• Minimum 8 years of experience in a leadership role within a reputable restaurant.
• In-depth knowledge of Japanese cooking techniques and ingredients.
• Ability to thrive in a fast-paced environment and handle pressure.

Responsibilities

• Design and execute a dynamic menu blending traditional Japanese and local flavors.
• Oversee kitchen operations, including hygiene and food safety.
• Lead, train, and mentor the culinary team.

Skills

Leadership

Japanese cooking techniques

Menu creation

Communication

Organizational skills

Education

Degree in Business Administration

WSQ Diploma in Culinary Arts

Job description

Job Description

We're looking for an experienced and passionate Head Chef to lead our kitchen team. We are a vibrant Japanese Fusion food restaurant known for our creative dishes and unique atmosphere. This role requires a creative leader who is not only skilled in Japanese culinary arts but also an expert in kitchen management, team development, and menu innovation.

Key Responsibilities

• Menu Development & Innovation: Design and execute a dynamic menu that blends traditional Japanese izakaya fare with a creative local / fusion food focus.
• Kitchen Management: Oversee all kitchen operations, including food preparation, inventory management, cost control, and maintaining high standards of hygiene and food safety.
• Team Leadership: Lead, train, and mentor the culinary team to foster a positive and productive work environment.
• Quality Control: Ensure all dishes are prepared to the highest standards of quality, taste, and presentation.
• Supplier Relations: Manage relationships with suppliers to ensure the use of fresh, high-quality ingredients.
• Financial Oversight: Monitor kitchen budgets, control food costs, and manage labor expenses to meet financial targets.

Qualifications

• A Degree in Business Administration is required.
• A WSQ Diploma in Culinary Arts from Shatec or an equivalent qualification is a must.
• At least 8 years of experience in a leadership role within a reputable restaurant, with a focus on Japanese cuisine preferred.
• In-depth knowledge of Japanese cooking techniques, ingredients, and flavor profiles.
• Proven experience in menu creation and an understanding of current food trends.
• Strong leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced environment and handle pressure effectively.