Head Chef & Menu Innovation Leader

SACH CONCEPTS PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Sach Concepts Pte. Ltd. in Singapore is seeking a Chef de Cuisine to lead culinary and kitchen operations, shaping the restaurant's identity and ensuring high-quality food production and guest experiences.

The successful candidate will plan menus, develop recipes and standards, supervise all food production, manage safety, costs and staffing, and drive continuous improvement in a fast-paced, guest‑facing environment.

Qualifications

• Culinary school qualification preferred.
• 5+ years of experience in a similar role.
• Strong leadership, communication, and organizational skills.
• Expertise in food principles, menu engineering, and kitchen operations.
• Ability to thrive in high-pressure environments and maintain high standards.

Responsibilities

• Plan, design, and update menus to meet customer preferences and business goals.
• Create standardized recipes, plating guides, and preparation specifications to ensure consistency and quality.
• Conduct daily line checks, taste tests, and quality evaluations to maintain food standards.
• Lead and supervise all food production and service execution to deliver timely and quality meals.
• Ensure proper receiving, storage, rotation, and sanitation of food products to maintain safety and freshness.
• Maintain kitchen equipment and enforce compliance with safety standards to prevent hazards.
• Hire, train, mentor, schedule, and evaluate kitchen staff to build a skilled and motivated team.
• Manage food and labor costs, inventory, and vendor relationships to optimize budget and resources.
• Enforce food safety, sanitation, HACCP, and health code compliance to meet regulatory standards.

Skills

Leadership

Communication

Organizational skills

High-pressure environment

Education

Culinary school qualification

Job description

Sach Concepts Pte. Ltd. in Singapore is seeking a Chef de Cuisine to lead culinary and kitchen operations, shaping the restaurant's identity and ensuring high-quality food production and guest experiences.

The successful candidate will plan menus, develop recipes and standards, supervise all food production, manage safety, costs and staffing, and drive continuous improvement in a fast-paced, guest‑facing environment.