Executive Chef

We are an established casual dining restaurant looking for a passionate, organized, and skilled Executive Chef to lead our kitchen team. In this role, you will take absolute ownership of our back-of-house operations, with a core focus on maintaining high culinary standards, consistency, and efficient kitchen management for our South Indian menu offerings. Key Responsibilities: Menu Innovation & Planning: Execute and refine our core South Indian menu, including authentic regional curries, biryanis, tiffin items (such as Dosa and Idli variations), and traditional desserts. Recipe Standardization: Formulate precise recipes, master spice blends (masalas), and establish standard portion controls to ensure a uniform flavor profile and minimize food waste. Daily Kitchen Operations: Supervise the authentic preparation of spice grinds, monitor batter fermentation, and guide staff on specialized cooking techniques like traditional tempering (tadka). Equipment Management: Oversee the proper operation, safety, and strict maintenance of specialized kitchen equipment, including commercial wet grinders and heavy-duty dosa tawas. Inventory & Vendor Procurement: Manage daily ingredient procurement, evaluate supplier quality, and perform monthly stocktakes to maintain target food cost margins. Team Leadership & Rostering: Recruit, train, mentor, and roster junior cooks and kitchen assistants to ensure optimal kitchen productivity during peak dining hours. Hygiene Compliance: Enforce strict Singapore Food Agency (SFA) food safety regulations and workplace cleanliness guidelines. Job Requirements Experience: Minimum 2 years of hands-on experience as a Head Chef, Executive Chef, or Senior Sous Chef specializing specifically in South Indian culinary arts. 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 fermentation physics, and large-batch restaurant execution. Certifications: Valid SFA Food Safety Course Level 1 (or Food Hygiene Officer certificate) is highly preferred. Operational Capabilities: Proven track record of managing food cost percentages, designing efficient staff rosters, and leading teams calmly under peak-hour high volumes. Attributes: Strong communication skills, proactive problem-solving abilities, and an eye for quality food presentation. Benefits & Work Environment Competitive base salary with performance-based incentives. Comprehensive medical benefits and annual leave entitlements. Duty meals provided daily. Clear pathways for career development as our restaurant footprint expands.