Head Chef

The Head Chef will lead the culinary direction of the restaurant, ensuring the highest standards of classic French cuisine, kitchen operations, and guest dining experience.

This role is responsible for menu development, kitchen leadership, food quality, and operational efficiency, while also supporting culinary R & D and providing operational support across other Group brands when required.

ROLE RESPONSIBILITIES

• Design and execute menus, developing signature dishes and seasonal menu rotations aligned with group branding and concept.
• Ensure consistency in taste, presentation, portioning, and plating standards across all dishes.
• Drive culinary innovation through continuous menu improvement and new dish development.
• Conduct menu costing and maintain accurate recipe documentation.
• Oversee daily kitchen operations including food preparation, production workflow, and plating standards.
• Potentially support offsite catering and banquet functions, including large-scale events such as those held at other outlets.
• Manage inventory, stock control, and procurement through a standardized ordering system.
• Manage food and labour costs to meet operational targets and maintain profitability.
• Monitor kitchen budgets and implement cost-effective purchasing and production practices without compromising quality.
• Identify opportunities for cost savings and operational efficiency improvements.
• Recruit, train, mentor, and develop kitchen staff to build a high-performing culinary team.
• Conduct kitchen induction, role clarification, and ongoing training programs.
• Manage kitchen schedules, rostering, and manpower planning.
• Conduct performance reviews and enforce professional standards including punctuality and discipline.
• Ensure full compliance with food safety, hygiene, and occupational health & safety regulations.
• Maintain proper documentation and adherence to relevant regulatory standards.
• Work closely with the front-of-house team to ensure seamless service and guest satisfaction.
• Gather and review guest feedback to continuously enhance the dining experience.
• Support special events, promotions, and seasonal culinary programs.
• Prepare weekly operational reports for management.
• Maintain updated recipes, costing sheets, and kitchen documentation.
• Ensure proper processing of supplier invoices and adherence to procurement procedures.

ROLE REQUIREMENTS

• Proven experience as a Head Chef or in a senior culinary leadership role for minimum 7 years.
• Demonstrated success in menu development, culinary innovation, and operations management.
• High level culinary and kitchen management experience in a multi-unit environment.
• Knowledge of food safety and sanitation regulations in Singapore.