Korean Kitchen Lead Chef | High-Volume & Menu Innovator

MODU AMY PTE. LTD.; Singapore; On-site; SGD 90,000 - 130,000; Full time

Benefits offered by this job

Monthly sales incentive

Annual bonus

Medical coverage

Group discount

Training & Career Growth

Overseas cross-training

Job summary

INITIA Group in Singapore seeks a Head Chef to lead the kitchen across its Korean restaurant concept, ensuring quality, safety, and high guest satisfaction. You will manage a culinary team, develop recipes, control costs, and align operations with Singaporean regulatory requirements.

Join a fast‑paced, high‑volume dining environment, driving menu development and new product testing while supporting expansion and marketing initiatives.

Qualifications

• Diploma or degree in culinary qualification or professional kitchen training preferred.
• Minimum 2 years’ experience in Head Chef or senior kitchen leadership.

Responsibilities

• Lead daily kitchen operations to ensure efficient service and consistent standards.
• Train, coach, and develop the kitchen team; foster a professional, collaborative environment.
• Ensure consistent food quality, taste, presentation, and portion control.
• Maintain Korean and Asian culinary standards, recipes, and preparation methods.
• Monitor food costs, inventory, purchasing, stock rotation, and wastage.
• Ensure compliance with Singapore food safety, hygiene, sanitation, and workplace safety requirements.
• Conduct regular quality checks and implement corrective actions as needed.
• Collaborate with management on menu development, promotions, and operational improvements.
• Monitor customer feedback and continuously improve food quality and dining experience.
• Support new outlet openings, menu launches, and kitchen setup.

Skills

Kitchen leadership

Team coaching

Food safety compliance

Menu development

Cost control

Food preparation

Education

Diploma or degree in culinary qualification

Job description

INITIA Group in Singapore seeks a Head Chef to lead the kitchen across its Korean restaurant concept, ensuring quality, safety, and high guest satisfaction. You will manage a culinary team, develop recipes, control costs, and align operations with Singaporean regulatory requirements.

Join a fast‑paced, high‑volume dining environment, driving menu development and new product testing while supporting expansion and marketing initiatives.