Head Chef

sample gates epicurean pte. ltd.; Singapore; Sur place; SGD 120 000 - 180 000; Plein temps

Résumé du poste

SAMPLE GATES EPICUREAN PTE. LTD. is seeking an Executive Chef to lead culinary operations at a Brand new western cuisine restaurant in Boat Quay, Singapore. You will craft menus, standardise recipes, and drive profitability while building a capable kitchen brigade.

You will ensure strict compliance with the Singapore Food Agency (SFA) regulations, manage costs, and mentor a high-performance team in a fast-paced CBD setting.

Qualifications

• Minimum 10 years of progressive culinary experience.
• 2–3 years in Head Chef or Executive Sous Chef role.
• Valid WSQ Food Safety Course Level 3 or 4.
• Deep understanding of SFA regulations, HACCP principles, and workplace safety in Singapore.
• Strong leadership, communication, and organizational skills; financial acumen to manage P&L and inventory.

Responsabilités

• Design, develop, and implement innovative menus aligned with the concept and local dining scene.
• Standardise recipes, portions, and plating for consistency across services.
• Maintain high standards of hygiene, sanitation, and safety per SFA guidelines.
• Oversee daily kitchen operations and high-volume peak periods.
• Recruit, train, and mentor kitchen staff; plan rosters in compliance with MOM guidelines.
• Manage food costs and kitchen labour costs; build relationships with suppliers; oversee inventory and waste reduction.

Connaissances

Leadership

Menu development

Food safety

Cost control

Training & mentoring

Regulatory knowledge

Communication

Formation

WSQ Food Safety Level 3/4

Description du poste

Brand new restaurant (western cuisine) in CBD

Location: Boat Quay

Employment: Full-time position

Job Summary

We are seeking a visionary and experienced Executive Chef to lead our culinary operations. The ideal candidate will bring a blend of creative flair and operational discipline, driving menu innovation while maintaining the highest standards of food quality and profitability. You will have to build a kitchen brigade and ensure strict compliance with the Singapore Food Agency (SFA) regulations.

Key Responsibilities

Culinary Leadership & Menu Development

• Design, develop, and implement innovative menus that align with the restaurant’s concept while appealing to Singapore’s dynamic and competitive dining scene.
• Standardise recipes, portion sizes, and plating specifications to ensure absolute consistency across all services.
• Keep a pulse on global and local F&B trends, incorporating seasonal ingredients and sustainable practices where possible.

Operations & Quality Assurance

• Maintain uncompromising standards of food hygiene, sanitation, and safety in strict accordance with SFA (Singapore Food Agency) guidelines.
• Oversee daily kitchen operations, ensuring seamless execution during high-volume peak hours.
• Manage and maintain all kitchen equipment, coordinating with contractors for servicing and repairs as needed.

Team Management & Training

• Recruit, train, and mentor a team of kitchen staff, fostering a culture of mutual respect, continuous learning, and high performance.
• Plan staff rosters efficiently, balancing operational needs with labor cost controls and local employment regulations (MOM guidelines).
• Conduct regular performance appraisals and identify training opportunities (e.g., WSQ F&B courses) for team members.

Financial & Inventory Management

• Manage food costs (COGS) and kitchen labour costs to meet or exceed financial targets.
• Build and maintain strong relationships with local and international suppliers to source high-quality ingredients at competitive prices.
• Oversee inventory management, conduct regular stock takes, and implement strict waste-reduction protocols.

Qualifications & Requirements

• Experience: Minimum 10 years of progressive culinary experience, with at least 2-3 years in an Head Chef or Executive Sous Chef role.
• Certifications: Must possess a valid WSQ Food Safety Course Level 3 or 4 (formerly Basic Food Hygiene certification).
• Regulatory Knowledge: Deep understanding of SFA regulations, HACCP principles, and workplace safety protocols in Singapore.
• Skills: Exceptional leadership, communication, and organizational skills. Financial acumen to manage P&L, food cost calculations, and inventory systems.
• Attributes: Calm under pressure, highly adaptable, and passionate about mentoring the next generation of chefs.