Warehouse jobs in Singapore

Job Title : Head Chef – The Wrehouse Hotel

Department : Po Restaurant & Event

Work Location : The Wrehouse Hotel 320 Havelock Road Singapore 168628

The Warehouse Hotel is a design‑led heritage hotel housed in a restored godown along the Singapore River. Our culinary philosophy celebrates modern interpretations of Asian and Western flavours, guided by seasonality, craftsmanship, and storytelling. Food at The Warehouse Hotel is an extension of our identity — thoughtful, understated, and quietly confident.

The Head Chef is the culinary custodian of The Warehouse Hotel, responsible for shaping and executing the hotel’s overall food philosophy. Beyond leading Po Restaurant, the Head Chef supports the hotel’s wider F&B experience, including guest events, lobby bar bar bites, and in‑room dining, ensuring each menu reflects the hotel’s brand DNA and delivers a refined yet approachable experience.

This role requires a chef who is both creative and operationally strong, capable of translating the hotel’s narrative into memorable dining moments across multiple platforms.

• Lead the culinary direction of The Warehouse Hotel in line with its heritage-driven, contemporary positioning
• Develop menus that are produce‑led, seasonally relevant, and reflective of the hotel’s understated sophistication
• Ensure consistency of food quality, presentation, and storytelling across all dining formats

• Oversee all kitchen operations at Po Restaurant, maintaining high culinary standards and service efficiency
• Curate and evolve Po’s menu in collaboration with the F&B Director and restaurant leadership
• Work closely with front‑of‑house teams to deliver a seamless guest experience

• Design and execute bespoke menus for private events, corporate functions, weddings, and special guest requests
• Collaborate with the sales and events teams to translate guest needs into well‑executed culinary offerings
• Ensure scalability, quality, and consistency across all event-related food service

• Conceptualize and develop lobby bar bar bites that complement the bar’s beverage and cocktail program
• Create and manage a room service / in‑room dining menu that balances comfort, creativity, and operational efficiency
• Regularly review menus to ensure relevance, profitability, and ease of execution

• Lead, mentor, and develop the kitchen team across all outlets
• Foster a culture of professionalism, collaboration, and continuous improvement
• Oversee manpower planning, scheduling, and staff training

• Manage food costs, inventory, procurement, and waste control in line with budget objectives
• Work closely with the F&B Director on forecasting, menu pricing, and cost optimisation
• Ensure compliance with food safety, hygiene, and workplace safety regulations

• Monitor guest feedback and proactively refine menus and execution
• Participate in tastings, menu presentations, and brand‑led culinary initiatives
• Represent the hotel’s culinary identity during media engagements or special events when required

• Minimum 8–10 years of professional culinary experience, with at least 3–5 years in a Head Chef or Senior Sous Chef role
• Strong experience in boutique hotels, design‑led restaurants, or modern dining concepts
• Proven ability to manage multiple menus and service formats concurrently
• Strong leadership and people management skills
• Solid understanding of food safety regulations and cost control

• Creative yet disciplined; innovative without compromising consistency
• Strong sense of ownership and pride in craft
• Calm, organised, and decisive under pressure
• Deep appreciation for storytelling through food