Head Chef

2 days ago

Central Region, Singapore STUTTGART BLACKFOREST PTE. LTD. Full time $90,000 - $120,000 per year
  1. Culinary Leadership & Menu Development together with Executive Chef


• Design and update menus that reflect the restaurant's concept, seasonality, and market trends.


• Create innovative, visually appealing, and consistently high-quality dishes.


• Standardize recipes and presentation guidelines for consistency.


• Reporting all the information about the kitchen and restaurant directly to Executive Chef.

  1. Kitchen Management


• Lead, mentor, and inspire the kitchen brigade, from sous chefs to kitchen assistants.


• Schedule staff, assign duties, and ensure full coverage during service.


• Foster a collaborative and disciplined work environment.

  1. Quality Control & Food Safety


• Maintain the highest standards of food quality, taste, and presentation.


• Implement and monitor HACCP or equivalent food safety protocols.


• Oversee storage, stock rotation, and waste management to ensure freshness and minimize loss.

  1. Cost Control & Budgeting


• Manage food costs, labor costs, and inventory to meet financial targets.


• Negotiate with suppliers and source the best ingredients within budget.


• Monitor and control portion sizes to ensure profitability without compromising quality.

  1. Operational Excellence


• Ensure kitchen equipment is maintained, cleaned, and repaired as needed.


• Work closely with the front-of-house team to ensure smooth service.


• Anticipate and resolve kitchen issues before they impact guests.

  1. Staff Development & Training


• Recruit, train, and develop kitchen staff for skill growth and succession planning.


• Provide regular feedback, conduct performance reviews, and enforce discipline when necessary.

  1. Brand & Guest Experience


• Represent the restaurant in media appearances, culinary events, when the Executive Chef is not present.


• Stay up to date on culinary trends to keep the restaurant's offerings competitive and exciting.

⸻

Skills & Qualifications


• Strong in European (mainly French) and Asian Cuisine (mainly Indonesian or Peranakan)


• Proven experience as a Head Chef or Executive Chef in a high-quality or fine dining establishment.


• Culinary diploma or equivalent professional certification preferred.


• Strong leadership, organization, and communication skills.


• In-depth knowledge of cooking techniques, flavor profiles, and plating aesthetics.


• Financial literacy and experience managing food and labor budgets.


• Ability to thrive under pressure in a fast-paced environment.

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