Head Chef (Korean Cuisine)

evertaste pte. ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Performance incentives

Leadership role in CBD restaurant

Job summary

KREAM is a full-service Korean restaurant in the Tanjong Pagar CBD. We are looking for an experienced Head Chef to lead our kitchen, uphold the quality and consistency of our Korean menu, and drive kitchen efficiency and cost control.

Responsibilities include leading daily kitchen operations, standardising recipes, managing food cost, and training staff, with emphasis on hygiene, supplier coordination, and seasonal menu development.

Qualifications

• Minimum 5 years' experience as Head Chef or Senior Chef.
• Strong knowledge of Korean dishes and kitchen techniques.
• WSQ Food Safety Course Level 1 certification or willingness to obtain it.

Responsibilities

• Lead and manage all daily kitchen operations for a full Korean menu.
• Develop, standardise, and document recipes, portions, and plating.
• Manage food cost, stock-takes, inventory, and wastage within budget (23–24% target).
• Supervise, train, and roster kitchen staff for peak service.
• Maintain food hygiene/safety per SFA requirements.
• Coordinate with suppliers on ordering and quality checks.
• Support menu development including seasonal items and sets.

Skills

Team leadership

Communication

Korean cuisine knowledge

Education

WSQ Food Safety Level 1

Job description

About the Role

KREAM is a full-service Korean restaurant in the Tanjong Pagar CBD. We are looking for an experienced Head Chef to lead our kitchen, uphold the quality and consistency of our Korean menu, and drive kitchen efficiency and cost control.

Key Responsibilities

• Lead and manage all daily kitchen operations, including food preparation, cooking, and plating for a full Korean menu (Korean BBQ, stews/jjigae, rice dishes, banchan, etc.).
• Develop, standardise, and document recipes, portion sizes, and plating to ensure consistent quality.
• Manage food cost: oversee daily stock-takes, inventory, purchasing within budget, and wastage control; work towards a food-cost target of 23-24% of sales.
• Supervise, train, and roster kitchen staff; ensure smooth coordination during peak service.
• Maintain food hygiene, safety, and cleanliness in accordance with SFA requirements.
• Coordinate with suppliers on ordering, receiving, and quality checks.
• Support menu development, including seasonal items and set-lunch offerings.

Requirements

• Minimum 5 years' experience as a Head Chef or Senior Chef, preferably in Korean or East Asian cuisine.
• Strong knowledge of Korean dishes and kitchen techniques.
• Proven ability to manage a kitchen team and control food costs.
• WSQ Food Safety Course Level 1 (Basic Food Hygiene) certification, or willingness to obtain it.
• Able to work on a shift basis, including weekends and public holidays.
• Good communication and team-leadership skills.

Benefits

• We offer a stable full-time role with a competitive salary, performance incentives, and the opportunity to lead the kitchen of an established CBD restaurant.