Head Chef

Fuku by Momofuku; Singapore; Sur place; SGD 180 000 - 260 000; Plein temps

Avantages offerts par ce poste

Performance-based incentives

Career development opportunities

Support from hospitality group

Résumé du poste

Fuku by Momofuku in Singapore invites a seasoned Head Chef to lead the culinary and commercial success of our new premium dining concept. You will own the menu development, kitchen operations, and guest experience from launch onward.

Reporting to Founders/Directors, you'll build a high-performing team, partner with beverage professionals, and drive profitability through culinary innovation and rigorous cost control.

Qualifications

• 8+ years of professional culinary experience including at least 3 years in a senior leadership role within fine dining.
• Experience delivering tasting menu/degustation concepts; background in Michelin-starred or Asia's 50 Best environments preferred.
• Strong financial management, budgeting and cost-control capabilities.

Responsabilités

• Define culinary direction and signature dining experience.
• Design the launch menu and flagship tasting concept.
• Lead kitchen and service teams; recruit and mentor leaders.
• Manage profitability, budgeting, revenue, and costs.
• Ensure food safety and regulatory compliance.

Connaissances

8+ years culinary experience

Senior leadership in fine dining

Tasting menu/degustation concepts

Michelin-starred/Asia's 50 Best背景

Financial management & cost control

Team leadership & service-collab

Multi-cuisine expertise

Communication & presentation

Food safety certification (SG)

Wine & beverage pairing knowledge

Description du poste

An exciting opportunity has arisen to spearhead the launch of a new premium dining destination in Singapore. We are seeking an accomplished Head Chef who can take ownership of both the culinary and commercial success of the restaurant.

Reporting to: Founders / Directors
Location: Singapore
Employment Type: Full-Time

Key Areas of Responsibility

• Culinary Strategy & Menu Development
• Establish and define the restaurant's culinary direction and signature dining experience.
• Design the launch menu, including a flagship tasting or degustation offering.
• Continuously refresh the menu through seasonal updates and innovative concepts.
• Collaborate with beverage specialists to develop pairing experiences.
• Create and maintain recipes, presentation guidelines, and operating standards.
• Source premium ingredients through strong partnerships with local and international suppliers.
• Drive culinary innovation, research, and product development while maintaining consistency and quality.
• Leadership & Talent Development
• Build, inspire, and manage high-performing teams across both kitchen and service operations.
• Set exceptional standards for hospitality and guest engagement.
• Partner closely with service leadership to ensure a seamless dining experience.
• Oversee workforce planning, scheduling, team briefings, and operational readiness.
• Coach and mentor emerging leaders within the business.
• Conduct performance reviews and implement development plans that support retention and growth.
• Business Management & Financial Performance
• Take full accountability for restaurant profitability and financial outcomes.
• Manage key performance indicators including revenue, labour costs, food costs, and operational expenses.
• Develop budgets, forecasts, and regular financial reports for ownership.
• Ensure menu pricing and food costing align with business objectives.
• Monitor stock levels, procurement processes, supplier negotiations, and waste reduction initiatives.
• Work alongside marketing and management teams to increase guest traffic, customer loyalty, and revenue generation.
• Restaurant Operations & Compliance
• Direct all day-to-day back-of-house and front-of-house operations.
• Ensure compliance with food safety, hygiene, and workplace safety regulations.
• Monitor equipment maintenance and operational efficiency.
• Contribute to pre-opening activities including kitchen design, equipment procurement, recruitment, onboarding, and opening events.
• Implement systems and procedures that support consistent execution and scalable growth.

Candidate Profile

• Essential Experience & Skills
• Minimum 8 years of professional culinary experience, including at least 3 years in a senior leadership role within fine dining.
• Demonstrated success creating and delivering tasting menu or degustation concepts.
• Experience gained within Michelin-starred establishments, Asia's 50 Best restaurants, or equivalent high-end dining environments.
• Strong understanding of financial management, budgeting, and cost-control practices.
• Proven ability to lead multidisciplinary teams and collaborate effectively with service professionals.
• Broad culinary expertise spanning multiple cuisines, techniques, and cooking styles.
• Strong communication and presentation skills with the ability to engage stakeholders, guests, and media representatives.
• Food safety certification, or willingness to obtain the relevant Singapore accreditation.
• Advantageous Experience
• Previous involvement in restaurant openings or concept launches.
• Knowledge of wine and beverage pairing principles.
• Established supplier relationships within Singapore or the wider region.
• Industry awards, media recognition, or notable professional accolades.
• What You'll Receive
• The opportunity to build and shape a new fine dining concept from inception.
• Significant influence over the culinary vision and guest experience.
• Support from a well-established hospitality group.
• Attractive remuneration package with performance-based incentives.
• Long-term career development opportunities within a growing multi-brand restaurant portfolio.