About This Role
Leading the launch of a new premium dining destination in Singapore, the Head Chef will take ownership of both the culinary and commercial success of the restaurant. This position extends beyond kitchen leadership, shaping the restaurant's concept, overseeing guest experience standards, leading teams across the business, and driving overall financial performance. The role welcomes chefs from a variety of culinary backgrounds, focusing on creativity, technical excellence, leadership capability, and a distinctive culinary vision.
Responsibilities
- Establish and define the restaurant's culinary direction and signature dining experience
- Design the launch menu, including a flagship tasting or degustation offering
- Continuously refresh the menu through seasonal updates and innovative concepts
- Collaborate with beverage specialists to develop pairing experiences
- Create and maintain recipes, presentation guidelines, and operating standards
- Source premium ingredients through strong partnerships with local and international suppliers
- Drive culinary innovation, research, and product development while maintaining consistency and quality
- Build, inspire, and manage high-performing teams across both kitchen and service operations
- Set exceptional standards for hospitality and guest engagement
- Partner closely with service leadership to ensure a seamless dining experience
- Oversee workforce planning, scheduling, team briefings, and operational readiness
- Coach and mentor emerging leaders within the business
- Conduct performance reviews and implement development plans that support retention and growth
- Take full accountability for restaurant profitability and financial outcomes
- Manage key performance indicators including revenue, labour costs, food costs, and operational expenses
- Develop budgets, forecasts, and regular financial reports for ownership
- Ensure menu pricing and food costing align with business objectives
- Monitor stock levels, procurement processes, supplier negotiations, and waste reduction initiatives
- Work alongside marketing and management teams to increase guest traffic, customer loyalty, and revenue generation
- Direct all day-to-day back-of-house and front-of-house operations
- Ensure compliance with food safety, hygiene, and workplace safety regulations
- Monitor equipment maintenance and operational efficiency
- Contribute to pre-opening activities including kitchen design, equipment procurement, recruitment, onboarding, and opening events
- Implement systems and procedures that support consistent execution and scalable growth
Requirements
