Sustainability jobs in Singapore

The Butcher’s Wife – Tiong Bahru, Singapore
Full-Time | 5-Day Work Week | Split Shifts

A LITTLE ABOUT US
We’re The Butcher’s Wife — a lively, bold, and wildly unexpected neighbourhood kitchen tucked in the heart of Tiong Bahru. Our food is 100% gluten-free, but you wouldn’t know it. We play with big flavours, fire, and fermentation to create soulful plates rooted in Brazilian heritage and global wanderlust. Our vibe? Unpretentious, deliciously rebellious, and always made with heart.

WHO YOU ARE
You’ve got fire in your belly and flavour in your fingertips. You’re a natural-born leader who thrives in the heat of service and isn’t afraid to challenge culinary norms. You understand produce, process, and people. Most importantly, you believe food should be both gut-friendly and gut-punching (in the best possible way).

WHAT YOU’LL DO

• Captain the kitchen crew and run day-to-day operations with sharp precision
• Lead menu development with creativity, seasonality, and sustainability in mind
• Celebrate fermentation, fire, and flavour — the holy trinity of our kitchen
• Collaborate closely with our GM to keep the FOH + BOH magic alive
• Maintain high food safety standards, clean systems, and tighter-than-tight prep
• Inspire and grow your team — because a happy crew makes happy food
• Keep food cost and inventory in check without compromising soul or spice

WHAT WE’RE LOOKING FOR

• Proven experience as Head Chef or a strong Senior Sous ready for the next leap
• Confident with naturally gluten-free cooking or open to mastering it
• Solid foundations in technique, with a love for fermentation, plant-forward cooking, and open-fire elements
• Calm under pressure, clean in process, and generous in leadership
• Passionate about innovation and making magic from scratch

WHAT’S IN IT FOR YOU

• A chance to lead a kitchen where boundaries are meant to be pushed
• Support from a bold, independent hospitality group (Spa Esprit Group)
• Competitive salary package and career progression opportunities
• 5-day work week + split shifts to keep the rhythm sustainable
• A creative space to build a name, a team, and a food story worth telling