Head Chef / One North/ 5 days

UNDER DER LINDEN PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A modern European restaurant in Singapore is seeking a Head Chef to lead kitchen operations and develop seasonal menus. The ideal candidate will have at least 5 years of culinary experience, including 2 years in a leadership role. Responsibilities include managing inventory, training junior chefs, and ensuring compliance with food safety standards. The restaurant values creativity and culinary excellence.

Qualifications

• Minimum 5 years of culinary experience, with at least 2 years in a leadership role.
• Strong foundation in modern European cuisine and kitchen management.
• Ability to inspire and mentor kitchen team.

Responsibilities

• Lead development and execution of seasonal menus.
• Oversee kitchen operations and ensure culinary excellence.
• Manage kitchen inventory, supplier communication, and cost control.

Skills

Culinary techniques

Leadership

Menu creation

Kitchen management

Communication skills

Tools

Inventory systems

Basic MS Office

Job description

About Under Der Linden

Inspired by timeless European charm and nature’s quiet romance, Under Der Linden is a modern European restaurant that celebrates refined flavours, botanical elegance, and thoughtful craftsmanship. Our kitchen is driven by creativity, seasonality, and respect for ingredients—delivering memorable dining experiences rooted in storytelling and culinary artistry.

Job Responsibilities

• Lead the development and execution of seasonal menus that reflect Under Der Linden’s modern European identity, ensuring creativity, consistency, and culinary excellence.
• Oversee all kitchen operations, ensuring smooth service, precise dish execution, and adherence to established SOPs.
• Collaborate closely with the Group Chef on menu strategy, R&D, standards, and cost management.
• Manage kitchen inventory, supplier communication, ordering, and cost control to meet food cost targets.
• Recruit, train, supervise, and mentor junior chefs, fostering professional growth and maintaining high performance standards.
• Create and manage staff schedules, monitor attendance, and conduct performance reviews for the kitchen team.
• Ensure strict compliance with food safety, hygiene, and workplace safety requirements at all times.
• Work cross-functionally with FOH, events, and management teams to ensure seamless service and communication.
• Handle escalated guest concerns related to food quality or dietary requests with professionalism.
• Uphold the restaurant’s brand identity and contribute to continuous improvement in kitchen operations and guest experience.

Job Requirements

• Minimum 5 years of culinary experience, with at least 2 years in a leadership or Head Chef role.
• Strong foundation in culinary techniques, modern European cuisine, and kitchen management.
• Experience in menu creation, costing, and operational planning.
• Demonstrated leadership, team-building, and communication skills.
• Ability to inspire, mentor, and elevate the performance of the kitchen team.
• Proficient in kitchen administration tools (inventory systems, scheduling, basic MS Office).
• Creative, disciplined, and highly passionate about delivering exceptional culinary experiences.