HEAD CHEF (INDIAN CUISINE)

CASK AND BANGERS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading culinary establishment in Singapore is seeking a passionate Head Chef to lead its kitchen operations. The ideal candidate will have at least 5 years of experience in Indian or modern Asian kitchens and be skilled in innovating menu items that fuse traditional and contemporary styles. Responsibilities include managing kitchen staff, ensuring food quality, and driving creativity in menu design. The role emphasizes leadership and regulatory compliance knowledge, particularly in a fast-paced environment.

Qualifications

• Minimum 5 years of experience as a Head Chef or Sous Chef in a reputed Indian or modern Asian kitchen.
• Strong foundation in North Indian cuisine with exposure to fusion, tandoor, and street food styles.
• Ability to bring creativity to plating, storytelling, and menu engineering.

Responsibilities

• Lead and manage the entire kitchen team, including Sous Chefs, line cooks, and kitchen assistants.
• Innovate and curate a progressive Indian menu with a mix of classics and modern reinterpretations.
• Ensure consistent food quality, presentation, and taste that aligns with the brand identity.

Skills

Leadership

Creativity in plating

Team management

Knowledge of kitchen hygiene

Job description

We are looking for a passionate and creative Head Chef to lead the culinary operations at Gabbar. The ideal candidate should be well-versed in Indian cuisine — both traditional and modern — and bring innovation, consistency, and leadership to the kitchen team.

Key Responsibilities

• Lead and manage the entire kitchen team, including Sous Chefs, line cooks, and kitchen assistants.
• Innovate and curate a progressive Indian menu with a mix of classics and modern reinterpretations.
• Ensure consistent food quality, presentation, and taste that aligns with Gabbar’s brand identity.
• Control food costs through effective inventory, portion control, and waste management.
• Collaborate with the front-of-house team for smooth kitchen-floor coordination during service.
• Implement and monitor HACCP and food safety standards.
• Mentor and train kitchen staff to maintain a high-performance team.
• Liaise with suppliers and manage procurement of high-quality ingredients.
• Introduce seasonal and promotional menus that drive footfall and social media buzz.

Key Requirements

• Minimum 5 years of experience as a Head Chef or Sous Chef in a reputed Indian or modern Asian kitchen.
• Strong foundation in North Indian cuisine with exposure to fusion, tandoor, and street food styles.
• Experience in Singapore or other global markets preferred.
• Ability to bring creativity to plating, storytelling, and menu engineering.
• Strong leadership, communication, and team management skills.
• Knowledge of kitchen hygiene and regulatory compliance (NEA standards in Singapore a plus).
• Comfortable working in a fast-paced, high-energy, theatrical F&B environment.