Head Chef – Authentic Indonesian Cuisine Leader

paradise group holdings pte. ltd.; Singapore; On-site; SGD 78,000 - 123,000; Full time

Job summary

Paradise Group Holdings Pte. Ltd. in Singapore is seeking an experienced Head Chef specializing in authentic Indonesian cuisine to lead our kitchen operations. The role focuses on preserving authenticity, quality and consistency while guiding a skilled kitchen team.

You will manage daily operations, develop recipes, monitor food cost and hygiene standards, and mentor staff to deliver dishes that reflect Indonesia's flavors. Hands-on leader comfortable in a fast-paced restaurant environment.

Qualifications

• Minimum 5 years of relevant culinary experience.
• Strong knowledge of authentic Indonesian cuisine, ingredients, spices and cooking techniques.
• Good leadership and team management skills.
• Strong attention to detail and quality.
• Good understanding of food cost and kitchen operations.
• Knowledge of food safety and hygiene practices.
• Able to work hands-on in a fast-paced restaurant environment.

Responsibilities

• Lead and supervise the kitchen team in daily operations.
• Ensure food preparation and cooking are carried out efficiently and according to established standards.
• Organise daily kitchen duties, work schedules and manpower deployment.
• Prepare and oversee the preparation of authentic Indonesian dishes.
• Ensure traditional Indonesian flavours, ingredients, spices and cooking techniques are maintained.
• Ensure consistency in taste, texture, portion size and presentation.
• Conduct regular food tasting and quality checks.
• Follow and maintain approved recipes and standard operating procedures.
• Ensure all kitchen staff understand the correct preparation and cooking methods.
• Train and coach kitchen staff in Indonesian cooking techniques and food preparation.
• Monitor staff performance and provide guidance where required.
• Lead by example and maintain discipline and professionalism within the kitchen.
• Monitor food portions, wastage and ingredient usage.
• Ensure proper stock rotation and storage.
• Maintain food cost within the Company's target.
• Check the quality and freshness of ingredients received.
• Ensure compliance with food safety, hygiene and workplace safety requirements.
• Maintain high standards of kitchen cleanliness and personal hygiene.
• Ensure proper food storage, temperature control, labelling and handling.
• Monitor customer feedback relating to food quality and taste.
• Ensure dishes are consistently served according to the restaurant's standards.
• Work with the Restaurant Manager to improve food quality and customer satisfaction.

Skills

Culinary leadership

Indonesian cuisine

Food cost management

Food safety & hygiene

Team training & coaching

Quality control

Job description

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Assisting the Head Chef

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