Head Chef: Menu Innovator & Kitchen Leader

INDIAN HOUSE BOAT QUAY PTE. LTD.; Singapore; On-site; SGD 72,000 - 110,000; Full time

Job summary

Indian House Boat Quay Pte. Ltd. seeks a seasoned kitchen leader to oversee daily operations, planning menus, directing plating and staff, managing inventory and safety standards. The role emphasizes innovation, quality control, and cost management to deliver exceptional dining experiences.

You will train and mentor team members, develop new recipes, monitor industry trends, and ensure compliance with health regulations while maintaining high service standards across shifts.

Qualifications

• Qualification from a culinary school.
• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating exceptional food that delights and attracts customers.
• Excellent communication skills and leadership qualities to manage and motivate teams.
• Ability to thrive in a high-pressure environment.
• Creative and innovative thinking to develop unique dishes.
• Exceptional standards for cleanliness, health, and safety.

Responsibilities

• Lead kitchen operations to deliver high-quality food on time.
• Plan menus and plating, coordinate and train staff.
• Manage inventory and enforce safety standards.
• Innovate recipes to enhance customer satisfaction and operational excellence.
• Ensure all food meets high quality standards and is served promptly.
• Hire and train staff to prepare and cook all menu items according to standards.
• Conduct stocktaking and place orders to maintain adequate supplies.
• Create new recipes regularly to update the menu.
• Monitor industry trends to incorporate relevant innovations into offerings.
• Collect and analyze feedback to improve food quality and service.
• Adapt to on-call, shifts, weekends, and holidays to support operations.

Skills

Leadership

Menu planning

Food safety

Staff training

Education

Culinary school

Job description

Indian House Boat Quay Pte. Ltd. seeks a seasoned kitchen leader to oversee daily operations, planning menus, directing plating and staff, managing inventory and safety standards. The role emphasizes innovation, quality control, and cost management to deliver exceptional dining experiences.

You will train and mentor team members, develop new recipes, monitor industry trends, and ensure compliance with health regulations while maintaining high service standards across shifts.