Head Chef

CURLYS TRADING PTE. LTD.; Singapore; On-site; SGD 55,000 - 75,000; Full time

Job summary

A leading restaurant group in Singapore is seeking a Head Chef to oversee kitchen operations. The Head Chef will manage menu creation, mentor the culinary team, and ensure financial sustainability in operations. Candidates should have 4-5 years of experience in mid to large-scale culinary settings, preferably with Italian cuisine expertise. This role offers competitive staff discounts and health benefits.

Benefits

Birthday Leave

Competitive Staff Discounts

Health and Medical Insurance

Qualifications

• 4-5 years of relevant culinary experience in mid/large-scale operations.
• Proven track record in managing culinary operations, preferably with Italian cuisine.
• Good understanding of culinary financials for cost control and budgeting.

Responsibilities

• Oversee daily kitchen operations and maintain food quality.
• Develop and execute menus reflecting the culinary ethos.
• Analyse food and labour costs, provide strategic business insights.

Skills

Leadership

Time management

Communication skills

Cost control

Education

Valid Food Hygiene Certificate (Level 1)

Job description

Head Chef (Dempsey Hill)

Introduction:

The Head Chef will champion all aspects of the kitchen operations, including menu planning, food preparation, and quality control. Alongside crafting and maintaining culinary excellence, s/he exhibits strong financial management skills, managing costs, budgets, and inventory effectively to ensure profitability and sustainability. As a leader, the Head Chef will also mentor and develop the culinary team to maximise their growth as individuals and in their roles in the kitchen.

Key Responsibilities:

• Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and supplies, inventory management, food preparation, team training and scheduling
• Develop and execute menus that reflects the ethos of the culinary concept
• Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction
• Foster a positive and collaborative work environment, promoting teamwork, creativity, and professional growth among kitchen staff
• Analyse and provide strategic business insights on food, labour, and overhead costs, providing appropriate advice and suggestions on improvements to drive restaurant financial performance
• Maintain the highest standards of sanitation and food safety standards in compliance with local regulations

Qualifications:

• Minimally 4-5 years of relevant culinary experience and proven track record of managing mid/large-scale casual culinary operations, preferably with Italian cuisine expertise
• Excellent organizational and time management abilities to handle multiple priorities effectively
• Good understanding of culinary financials, including cost control, budgeting and inventory management
• Strong leadership and communication skills with the ability to manage team members, as well as key business stakeholders
• Passion for delivering exceptional dining experiences and dedication to guest satisfaction
• A valid Food Hygiene Certificate (Level 1)

Perks:

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Health and Medical Insurance coverage

Individuals who may not fully meet the specified qualifications are still encouraged to apply, and may be considered for positions aligned with their skills and experience.