Head Chef (Fusion Cuisine)

Summary:

The Head Chef assist and oversees all back-of-house kitchen operations, ensuring smooth food production, cost control, manpower planning, adherence to hygiene and safety standards, and effective communication across all levels. The role includes menu planning, staff supervision, and maintaining quality standards in accordance with company policies.

Responsibilities:

• · Oversee day-to-day kitchen operations, including food preparation, cooking processes, and overall workflow.
• · Develop, plan, and implement monthly rotating menus and special food promotions in collaboration with Front of House.
• · Lead and manage kitchen staff through effective communication, training, and daily supervision.
• · Handle customer feedback related to food quality or kitchen operations and implement improvements where necessary.
• · Coordinate with the service team, F&B coordinators, and supervisors for events, banquets, and special functions.
• · Monitor and maintain compliance with corporate, in-house, and regulatory hygiene and safety standards.
• · Work closely with relevant departments such as Purchasing, HR, Finance, and Business Development on day-day operation and reviews.
• · Prepare weekly and monthly kitchen-related reports, including cost control, inventory, and administrative updates.
• · Submit HR-related documentation (e.g., attendance, leave records, manpower requests) to the reporting manager for approval.
• · Conduct regular staff training, performance evaluations, and development plans to build competencies within the team.
• · Ensure proper maintenance and safe operation of kitchen equipment; report any defects promptly.
• · Continuously review processes to improve efficiency, food quality, and operational standards.
• · Perform any additional duties assigned by the management to support business needs.

Qualifications/ Requirements:

• · Have a minimum 10 years of culinary experience as a “Fusion Chef” with 6-8 year in a kitchen leadership role (e.g., Sous Chef, Head Chef).
• · Proven experience in curating multiple cuisine especially Asian, Western and European, fusion style.
• · Proven experience in creating creative fusion menus from scratch. CREATIVITY IS THE KEY.
• · Proven experience in leading and managing kitchen team in multiple outlets, restaurants or catering set-up.
• · Participated in culinary arts or fusion competition would be an add advantage.
• · Solid understanding of SFA food hygiene regulations and best kitchen practices.
• · Highly passionate about culinary arts, innovation, and hospitality.
• · Excellent attention to detail and high operational discipline.
• · Capable of independently planning, organizing, and executing kitchen operations.
• · Have associate or culinary arts or science diploma or equivalent culinary training.
• · Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1.
• · Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• · Salary: $4,000 – $5,000 (Based on Experience)
• · Location: Changi Village
• · Comprehensive Health Insurance
• · Opportunity to work in a prestigious rooftop restaurant with stunning sea view.
• · Full freedom to create menus across multiple cuisines: Chinese, Western...
• · Training and development programs to enhance your bartending skills.
• · Ideal for chefs who enjoy variety, creativity, and international guest interactions.
• · Opportunity to innovate and establish signature dishes for the restaurant.
• · Leadership and career growth opportunities.