Head Chef
Summary
Oversee all kitchen and front-of-house operations for an izakaya-style Japanese restaurant in Singapore, managing staff, menus, costs, and compliance with food safety regulations.
Back of House (Kitchen)
- Oversee all kitchen operations, food preparation, and quality control
- Develop and refine menu items in line with izakaya-style Japanese cuisine
- Manage kitchen staff scheduling, training, and performance
- Control food costs, portion sizes, and wastage to meet budget targets
- Ensure compliance with SFA food safety and hygiene regulations
- Liaise with suppliers and manage inventory/procurement
Front of House (Service)
- Oversee daily FOH operations, service flow, and guest experience
- Manage and train service staff, ensuring consistent service standards
- Handle guest feedback and resolve service issues
- Coordinate FOH-BOH communication for smooth service execution
- Support rostering, manpower planning, and shift coverage
Overall Operations
- Collaborate with management on promotions, seasonal menus, and cost optimization
- Monitor overall restaurant P&L, including labour and food cost ratios
- Act as the on-site lead for day-to-day restaurant operations
Requirements
- Minimum 5 years of experience as a Head Chef, with prior exposure to FOH/restaurant management preferred
- Strong knowledge of Japanese culinary techniques (grilling, frying, sashimi prep, etc.)
- Prior experience working in Japan or under Japanese culinary training preferred
- Proven leadership across both kitchen and service teams
- Knowledge of Singapore food safety standards (or willingness to be certified)
- Good communication skills