Head Chef: Korean Cuisine Lead & Menu Innovator

asmara collectives pte. ltd.; Singapore; Presencial; SGD 120.000 - 180.000; Jornada completa

Descripción de la vacante

asmara collectives pte. ltd. in Singapore is seeking an experienced Head Chef to lead the culinary direction and day-to-day kitchen operations of a contemporary Korean restaurant.

You will drive menu development, ensure high-quality dishes, manage food costs and lead a team with a strong emphasis on discipline and hospitality. The Head Chef will own the kitchen from mise en place to service, collaborating with management and the front-of-house team to deliver an elevated dining experience

Formación

• Minimum 5–8 years of professional kitchen leadership experience.
• Strong knowledge of Korean cuisine with ability to modernise dishes.
• Proven ability to manage food cost, inventory and kitchen operations.
• Ability to lead and train a kitchen team and collaborate with front-of-house.

Responsabilidades

• Lead culinary direction and menu development for a Korean restaurant.
• Oversee day-to-day kitchen operations, service and workflows.
• Ensure consistent quality, plating, portion size and presentation.
• Manage food cost, inventory, procurement and supplier relations.
• Recruit, train and develop kitchen staff; manage rosters.
• Maintain hygiene, safety and compliance with local regulations.
• Collaborate with management and front-of-house to deliver guest satisfaction.
• Develop seasonal dishes and new concepts aligned with brand.

Conocimientos

Leadership

Menu development

Korean cuisine knowledge

Food cost management

Team management

Hygiene & safety

Descripción del empleo

asmara collectives pte. ltd. in Singapore is seeking an experienced Head Chef to lead the culinary direction and day-to-day kitchen operations of a contemporary Korean restaurant.

You will drive menu development, ensure high-quality dishes, manage food costs and lead a team with a strong emphasis on discipline and hospitality. The Head Chef will own the kitchen from mise en place to service, collaborating with management and the front-of-house team to deliver an elevated dining experience