Senior Chef

ADHIK ELITE EATS PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading restaurant group in Singapore is seeking an experienced Head Chef to oversee kitchen operations. The ideal candidate will have a minimum of 5 years of culinary experience, including 2 years in a leadership role, and a strong focus on Indian cuisine. Responsibilities include designing menus, managing food costs, and ensuring food safety standards. The role requires effective communication and the ability to work in a fast-paced environment while leading a team to achieve culinary excellence.

Qualifications

• Minimum 5 years of professional culinary experience, including at least 2 years as Head Chef.
• Proven expertise in Indian culinary preparation techniques.
• Demonstrated leadership experience managing kitchen teams.

Responsibilities

• Lead kitchen operations and ensure culinary excellence.
• Develop and execute Indian menus including various dishes.
• Manage food costs and ensure compliance with safety standards.

Skills

Recipes

Menu Development

Leadership

Ingredients

Food Safety

Cooking

Inventory

Sanitation

Compliance

Team Leadership

Budgeting

HACCP

Catering

Cost Control

Culinary Arts

Hospitality

Education

Diploma or Degree in Culinary Arts or Hospitality Management

Tools

POS systems

Excel

Job description

Roles & Responsibilities

We are seeking an experienced Head Chef to lead kitchen operations, design high-quality menus, and deliver consistent culinary excellence in a fast-paced restaurant environment. This role involves team leadership, menu development, cost control, and operational management.

Key Responsibilities

• Design, plan, and execute comprehensive menus covering Indian culinary preparations, including curries, biryanis, tandoori items, dosas, kebabs, and vegetarian / vegan dishes.
• Lead, train, and schedule kitchen staff, ensuring skill development, productivity, and performance standards.
• Manage food costs, wastage, and inventory; coordinate suppliers for spices, meats, and fresh produce.
• Ensure strict compliance with SFA, HACCP, food safety, hygiene, and quality standards during all services.
• Develop new specials, promotions, and catering menus; conduct tastings and enforce recipe standardisation.
• Collaborate with front-of-house teams on service timing, guest feedback, and operational efficiency.
• Prepare kitchen reports on sales, costs, and key performance indicators; support budgeting and profitability targets.
• Work full shifts, including weekends, public holidays, and special events.

Requirements

Minimum 5 years of professional culinary experience, including at least 2 years in a Head Chef role in a restaurant or hotel kitchen.

Proven expertise in Indian culinary preparation techniques (North and South Indian, tandoor), with strong menu planning and execution capabilities.

Demonstrated leadership experience managing kitchen teams in high-pressure environments.

Ability to work 10–12 hour shifts in a fast-paced kitchen setting.

Effective workplace communication skills.

Familiarity with POS and inventory systems; basic proficiency in reporting tools (e.g. Excel).

Preferred

• Diploma or Degree in Culinary Arts or Hospitality Management.
• Experience working in regulated food service environments or high-volume restaurant operations.
• Knowledge of halal kitchen processes, menu innovation, or delivery kitchen operations.

Key Skills

• Recipes
• Menu Development
• Leadership
• Ingredients
• Food Safety
• Cooking
• Inventory
• Sanitation
• Compliance
• Team Leadership
• Budgeting
• HACCP
• Catering
• Cost Control
• Culinary Arts
• Hospitality