Head Chef

Cafe Yasuragi Pte. Ltd.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading F&B establishment in Singapore is seeking a talented Sous / Head Chef passionate about elevating guest experiences. The ideal candidate will have proven culinary skills, lead kitchen teams effectively, and excel in communication. Experience in fine dining is appreciated but not mandatory. Join a culture that values expertise and promotes career growth within a supportive team environment.

Qualifications

• Experience in fine dining would be appreciated but not required.
• A positive and empathetic attitude towards work.
• Proven culinary expertise and skills.
• Proven leadership of driven and successful kitchen teams.
• Proven mentoring skills.
• Objective-based management style.
• Excellent at working with management to implement the cuisine program.
• Fluent in English, excels in communication.

Skills

Culinary expertise

Leadership

Communication

Research and Development

Mentoring

Job description

Cafe Yasuragi

We are a collective of F&B professionals, innately hospitable and guided by an unwavering sense of care and devotion—to our craft, our guests, and one another. With passionate expertise, we elevate every guest experience, enveloping our guests in our art of Memorable Hospitality. Our leaders lead with respect and empower with thoughtful intention, cultivating a culture where the expertise of each team member is celebrated. In doing so, we inspire our teams to extend that same depth of valued recognition and grace to every guest we serve.

If you're a talented Sous / Head Chef who is excited to work with like‑minded people and to punch above your weight towards a more successful F&B career, we would be happy to meet up with you.

Requirements

• Experience in fine dining would be appreciated but not required.

• A positive and empathetic attitude towards work.

• Proven culinary expertise and skills.

• Proven leadership of driven and successful kitchen teams.

• Proven mentoring skills.

• Objective‑based management style.

• Great at R&D and recipe development.

• Excellent at working with management to implement the cuisine program.

• Fluent in English, excels in communication.