Head Chef

anunnakki k vault private limited; Singapore; On-site; SGD 78,000 - 123,000; Full time

Benefits offered by this job

Medical benefits

Annual leave

Daily staff meals

Job summary

anunnakki k vault private limited is seeking a Head Chef to lead and own the South Indian kitchen operations. You will drive day-to-day production, ensure high standards, manage labor costs, and uphold strict food safety compliance in a fast-paced casual dining setting.

The role requires a minimum 2 years in a similar senior position, a Diploma in Culinary Arts, and strong leadership with attention to cost control and quality. Growth opportunities arise as the brand expands in Singapore.

Qualifications

• Minimum 2 years of experience as Head Chef, Executive Chef, or Senior Sous Chef specializing in authentic South Indian cuisine.
• Diploma in Culinary Arts, Hospitality Management, or equivalent professional culinary certification.
• Valid SFA Food Safety Course Level 1; Food Hygiene Officer (FHO) certificate an advantage.
• Experience in managing food costs, rostering, and leading culinary teams under high-volume pressure.

Responsibilities

• Lead daily kitchen production and service, ensuring all South Indian dishes are prepared to high standards.
• Standardize traditional recipes, manage spice blends, and supervise batter fermentation for consistency.
• Hire, train, and mentor junior cooks; plan weekly duty rosters to control labor costs.
• Handle daily ingredient procurement, evaluate supplier pricing, and implement portion control to meet food cost targets.
• Oversee equipment safety and maintenance of kitchen tools, including wet grinders and dosa tawas.
• Enforce Singapore Food Agency (SFA) regulations; conduct daily kitchen hygiene audits.
• Review guest feedback and fine-tune presentation and preparation methods.

Skills

South Indian cuisine

Kitchen leadership

Staff management

Food cost control

Food safety

Communication

Problem-solving

Education

Diploma in Culinary Arts

Job description

Job TitleHead Chef (South Indian Cuisine)Job Realities & Metadata (For portal drop-down fields)Employment Job Description

We are an established casual dining restaurant looking for a dynamic and driven Head Chef to lead our kitchen team. In this role, you will take full day-to-day ownership of back-of-house operations, ensuring our South Indian menu is executed to perfection while managing kitchen performance, efficiency, and team morale.

Key Responsibilities:

Kitchen Operational Leadership:

Lead and manage daily kitchen production and service, ensuring all South Indian dishes (curries, biryanis, and tiffin items like Dosa and Idli) are prepared to high standards.

Consistency & Flavor Control:

Standardize traditional recipes, manage proper spice-blend formulations, and supervise commercial batter fermentation to ensure daily consistency.

Staff Management & Scheduling:

Hire, train, and mentor junior cooks and kitchen assistants. Plan efficient weekly duty rosters to manage labor costs while ensuring smooth peak-hour coverage.

Cost & Procurement Control:

Manage daily ingredient procurement, evaluate supplier pricing, and implement strict portion control and waste reduction to meet food cost targets.

Equipment & Asset Management:

Supervise the correct operation, safety, and strict maintenance of specialized kitchen equipment, including commercial wet grinders and heavy-duty dosa tawas.

SFA Food Hygiene Oversight:

Enforce strict Singapore Food Agency (SFA) food safety regulations. Conduct daily kitchen audits for cleanliness, temperature logs, and proper ingredient labeling.

Feedback & Quality Tuning:

Review guest feedback regarding food quality and consistently fine-tune presentation and preparation methods.

Job Requirements

Experience: Minimum 2 years of relevant experience as a Head Chef, Executive Chef, or Senior Sous Chef specializing in authentic South Indian cuisine.

Education: Minimum Diploma in Culinary Arts, Hospitality Management, or an equivalent professional culinary certification.

Technical Skills: Deep expertise in regional South Indian spice profiles, traditional seasoning methods, and large-batch restaurant execution.

Certifications: Valid SFA Food Safety Course Level 1 certificate is mandatory; possessing a Food Hygiene Officer (FHO) certificate is a major advantage.

Operational Capabilities: Proven track record of managing food cost percentages, designing efficient staff rosters, and leading culinary teams calmly under high-volume pressure.

Attributes: Strong communication skills, proactive problem-solving abilities, and a commitment to maintaining a positive, disciplined kitchen environment.

Benefits & Work Environment

Competitive base salary with performance-based incentives.

Comprehensive medical benefits and annual leave entitlements.

Daily staff duty meals provided.

Excellent opportunities for growth as our restaurant brand expands.