Head Chef

KAARA SAARAM RESTAURANT PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

A leading restaurant in Singapore is seeking a Head Chef to oversee all kitchen operations. Responsibilities include menu development, managing kitchen staff, and ensuring quality standards. Ideal candidates will have 5-8 years of culinary experience, including leadership roles, along with strong skills in food preparation and cost control. This is a hands-on role requiring a passion for food and innovative dining experiences.

Qualifications

• 5-8 years of culinary experience with 2-3 years in a leadership role.
• Proven experience in fine dining or casual dining.

Responsibilities

• Oversee culinary operations and menu development.
• Manage and train kitchen staff effectively.
• Control inventory and costs while maintaining quality.
• Collaborate with front-of-house for seamless service.

Skills

Leadership

Communication

Team-building

Food preparation

Time management

Budgeting

Cost control

Education

Diploma or degree in Culinary Arts or Hospitality Management

Job description

Job Summary

The Head Chef is responsible for overseeing all kitchen operations, including menu development, food preparation, staff management, cost control, and maintaining the highest standards of quality, hygiene, and safety. This role requires a creative and hands‑on leader who can inspire the kitchen team and deliver exceptional dining experiences.

Key Responsibilities

1. Culinary Operations

• Plan, develop, and execute seasonal menus in line with the restaurant’s concept and customer expectations.
• Ensure consistent quality, presentation, and portion control of all dishes.
• Supervise and participate in daily food preparation and cooking.
• Develop and test new recipes, incorporating feedback from guests and management.

2. Kitchen Management

• Manage and train kitchen staff, including chefs, cooks, and kitchen assistants.
• Create and maintain efficient kitchen workflows and staff schedules.
• Conduct regular performance reviews and promote a culture of teamwork and excellence.
• Ensure compliance with health, safety, and hygiene regulations at all times.

3. Inventory & Cost Control

• Monitor and manage food cost, portion control, and waste reduction.
• Oversee purchasing, stock rotation, and inventory control.
• Work with suppliers to source high‑quality ingredients at optimal prices.
• Maintain accurate records for budgeting and forecasting purposes.

4. Collaboration & Leadership

• Work closely with front‑of‑house management to ensure smooth service and menu communication.
• Participate in management meetings and contribute to strategic planning.
• Uphold brand standards and ensure guest satisfaction through food quality and consistency.

Qualifications & Requirements

Education & Experience

• Diploma or degree in Culinary Arts, Hospitality Management, or related field (preferred).
• Minimum 5–8 years of culinary experience, including at least 2–3 years in a leadership or head chef role.
• Proven experience in [type of cuisine, e.g., fine dining / casual dining / hotel / international cuisine].

Skills & Competencies

• Strong leadership, communication, and team‑building skills.
• Excellent knowledge of food preparation, kitchen operations, and hygiene standards (HACCP certified preferred).
• Creative flair with an understanding of market trends and customer preferences.
• Strong organizational and time management abilities.
• Budgeting, cost control, and inventory management expertise.
• Ability to work under pressure and maintain high standards during peak hours.

Personal Attributes

• Passionate about food and innovation.
• Detail‑oriented, reliable, and proactive.
• Professional demeanor and strong work ethic.
• Flexibility to work evenings, weekends, and holidays as required.