Head Chef

Culinary Leadership & Concept Development

• Lead the creation and execution of innovative and high-quality Western and Asian menus
• Develop seasonal menus, promotional offerings, and new dining concepts aligned with the brand
• Ensure consistency, quality, and presentation standards across all dishes
• Stay updated on market trends, customer preferences, and competitor offerings
• Introduce creative fusion concepts and modern culinary techniques where appropriate

Kitchen Operations

• Oversee daily kitchen operations to ensure smooth service and high performance
• Maintain strict food quality, hygiene, and safety standards
• Manage inventory, food costing, purchasing, and supplier sourcing
• Minimise wastage and optimise kitchen efficiency and productivity
• Ensure proper kitchen maintenance and compliance with operational standards
• Collaborate with sales and operations teams to curate menus for events, catering, and special occasions
• Ensure seamless execution and exceptional guest satisfaction for all events and dining experiences
• Support business growth initiatives through creative menu planning and operational excellence

Team Leadership & Development

• Lead, mentor, and develop the kitchen team, including Sous Chefs and line cooks
• Conduct training on cooking techniques, product knowledge, food presentation, and kitchen standards
• Foster a positive, disciplined, and high-performance kitchen culture
• Encourage teamwork, creativity, and continuous improvement within the team
• People & Performance Management
• Oversee manpower planning, staff scheduling, and labour cost control
• Conduct performance evaluations and support employee development and career progression
• Work closely with HR on recruitment, onboarding, training, and staff engagement initiatives

Requirements

• Minimum 5–10 years of relevant culinary experience in Western and Asian cuisine, with at least 2–3 years in a leadership role
• Strong expertise in Western and Asian culinary techniques, ingredients, and kitchen operations
• Proven experience in menu development, food costing, and kitchen management
• Strong leadership, communication, and organisational skills
• Ability to thrive in a fast-paced, high-standard dining environment
• Creative mindset with a passion for delivering exceptional dining experiences