Lead Chef: Open-Flame Seafood & Wine Pairings

Big Wine Freaks; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

Big Wine Freaks in Singapore is seeking a Head Chef to lead all kitchen operations, focusing on ingredient-driven cuisine, raw seafood, vegetables, and open-fire grilling to pair with the bar’s wine program.

You will design menus, supervise and train kitchen staff, manage inventory and costs, ensure top hygiene standards, and collaborate with the bar and front-of-house teams to deliver memorable dining experiences.

Qualifications

• Strong culinary skills in ingredient-focused cuisine, including raw seafood and open-fire grilling.
• Experience in menu creation, food presentation, and wine pairing in a contemporary bar/restaurant.
• Demonstrated leadership in managing kitchen teams, including training, scheduling, and performance management.
• Proficiency in kitchen operations, including inventory management, cost control, and supplier coordination.
• Knowledge of food safety regulations and high hygiene standards.
• Ability to work in a fast-paced, dynamic environment with strong organizational skills.
• Excellent communication and collaboration with bar and front-of-house teams.
• Head Chef or Senior Sous Chef experience in wine-focused concepts is advantageous.

Responsibilities

• Plan and execute service, ensuring food quality and consistency.
• Supervise, train, and schedule kitchen staff; manage performance.
• Oversee inventory, ordering, and cost-control measures.
• Develop menus with emphasis on raw seafood, vegetables, and open-fire dishes.
• Collaborate with bar and front-of-house to design pairings, seasonal specials, and events.
• Maintain strict food safety and hygiene standards; foster a positive work environment.

Job description

Big Wine Freaks in Singapore is seeking a Head Chef to lead all kitchen operations, focusing on ingredient-driven cuisine, raw seafood, vegetables, and open-fire grilling to pair with the bar’s wine program.

You will design menus, supervise and train kitchen staff, manage inventory and costs, ensure top hygiene standards, and collaborate with the bar and front-of-house teams to deliver memorable dining experiences.