Head Chef

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.