Head Chef
5000 - 6000 SGDANUNNAKKI K VAULT PRIVATE LIMITED
Job TitleHead Chef (South Indian Cuisine)Job Realities & Metadata (For portal drop-down fields)Employment Job Description
We are an established casual dining restaurant looking for a dynamic and driven Head Chef to lead our kitchen team. In this role, you will take full day-to-day ownership of back-of-house operations, ensuring our South Indian menu is executed to perfection while managing kitchen performance, efficiency, and team morale.
Key Responsibilities:
Kitchen Operational Leadership:
Lead and manage daily kitchen production and service, ensuring all South Indian dishes (curries, biryanis, and tiffin items like Dosa and Idli) are prepared to high standards.
Consistency & Flavor Control:
Standardize traditional recipes, manage proper spice-blend formulations, and supervise commercial batter fermentation to ensure daily consistency.
Staff Management & Scheduling:
Hire, train, and mentor junior cooks and kitchen assistants. Plan efficient weekly duty rosters to manage labor costs while ensuring smooth peak-hour coverage.
Cost & Procurement Control:
Manage daily ingredient procurement, evaluate supplier pricing, and implement strict portion control and waste reduction to meet food cost targets.
Equipment & Asset Management:
Supervise the correct operation, safety, and strict maintenance of specialized kitchen equipment, including commercial wet grinders and heavy-duty dosa tawas.
SFA Food Hygiene Oversight:
Enforce strict Singapore Food Agency (SFA) food safety regulations. Conduct daily kitchen audits for cleanliness, temperature logs, and proper ingredient labeling.
Feedback & Quality Tuning:
Review guest feedback regarding food quality and consistently fine-tune presentation and preparation methods.
Job Requirements
Experience: Minimum 2 years of relevant experience as a Head Chef, Executive Chef, or Senior Sous Chef specializing in authentic South Indian cuisine.
Education: Minimum Diploma in Culinary Arts, Hospitality Management, or an equivalent professional culinary certification.
Technical Skills: Deep expertise in regional South Indian spice profiles, traditional seasoning methods, and large-batch restaurant execution.
Certifications: Valid SFA Food Safety Course Level 1 certificate is mandatory; possessing a Food Hygiene Officer (FHO) certificate is a major advantage.
Operational Capabilities: Proven track record of managing food cost percentages, designing efficient staff rosters, and leading culinary teams calmly under high-volume pressure.
Attributes: Strong communication skills, proactive problem-solving abilities, and a commitment to maintaining a positive, disciplined kitchen environment.
Benefits & Work Environment
Competitive base salary with performance-based incentives.
Comprehensive medical benefits and annual leave entitlements.
Daily staff duty meals provided.
Excellent opportunities for growth as our restaurant brand expands.
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