Head Chef

SUPER GOOD ALLIANCE PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading Indian restaurant in Singapore is seeking an experienced Head Chef to lead its kitchen. You will create authentic Indian menus, manage and train kitchen staff, oversee food costs, and ensure high standards of food safety and quality. The ideal candidate will have over 5 years of experience in Indian cuisine and strong leadership skills. This role requires working full shifts, including weekends and holidays in a fast-paced environment.

Qualifications

• 5+ years of experience as an Indian Chef, with 2+ years in a Head/Executive Chef role.
• Strong expertise in North/South/Tandoor Indian cuisine.
• WSQ Food Safety certification is mandatory.

Responsibilities

• Design and execute full Indian menus with a variety of options.
• Lead and train kitchen staff while maintaining quality standards.
• Control food costs and manage suppliers effectively.
• Ensure food safety and hygiene during service.
• Collaborate with front-of-house for service efficiency.

Skills

Authentic Indian cuisine expertise

Menu engineering skills

Leadership under pressure

Experience with POS/inventory systems

Proficient in English

Education

Diploma/Degree in Culinary Arts or Hospitality Management

Tools

Excel

Job description

We seek an experienced Head Chef for Indian restaurant to lead our kitchen, create authentic menus, and elevate the dining experience. You will manage the team, optimise costs, and deliver high-volume excellence in a fast-paced environment.

Key Responsibilities

• Design, plan, and execute full Indian menus covering North/South specialties: biryanis, curries, tandoori, dosas, kebabs, and vegetarian/vegan options.
• Lead, train, and schedule kitchen staffs, ensuring skill development and performance standards.
• Control food costs, wastage, and inventory; manage suppliers for spices, halal meat, and fresh produce.
• Maintain strict HACCP/SFA food safety, hygiene, and quality control during peak service.
• Innovate specials, promotions, and catering menus; conduct tastings and recipe standardisation.
• Collaborate with front-of-house on service timing, guest feedback, and operational efficiency.
• Prepare kitchen reports on sales, costs, and KPIs; support budgeting and profitability targets.
• Work full shifts including weekends, holidays, and events.

Requirements

• Minimum 5+ years as Indian Chef, with 2+ year in a Head/Executive Chef role in restaurants/hotels.
• Proven expertise in authentic Indian cuisine (North/South/Tandoor); strong menu engineering skills.
• Leadership experience managing diverse kitchen teams; able to motivate under pressure.
• WSQ Food Safety certification mandatory.
• Physically fit for 12-hour shifts; proficient in English (Indian languages advantageous).
• Familiar with POS/inventory systems and basic Excel for reporting.

Preferred

• Diploma/Degree in Culinary Arts or Hospitality Management.
• Experience in high-volume Indian restaurants or hotel banquets in Singapore.
• Knowledge of halal certification, fusion innovations, or delivery kitchen operations.