Head Chef (South & North Indian Cuisine)

Raja's Catering is one of Singapore's established Indian wedding and events caterers, and we are expanding. We are looking for a rock-solid Head Chef who can own the kitchen end-to-end — menu, production, costing, purchasing, team and quality — for high-volume South and North Indian catering. This is a leadership role with real accountability and real upside: a clear KPI-based incentive structure lets a strong performer earn well above base as the business grows. THE ROLE You are the number one in the kitchen. You will: - Own production for 100–800 pax events — Indian weddings, corporate functions and general events, often multiple events per weekend. - Run live-cooking stations (dosa, appam, chaat, tandoor, etc.) at client events. - Plan weekday prep for weekend peaks — gravies, bases, marinades and par-cooked components produced ahead at volume, so weekend execution is finishing, not firefighting. - Run the blast freezer / blast chiller workflow — batch-cook, blast-chill and regenerate safely and to standard; you must know cooling curves, portioning for freeze, labelling/FIFO and regeneration without quality loss. - Manage food cost — recipe costing, portion control, yield management and waste control against a monthly food-cost % target. - Handle purchasing — supplier selection and negotiation, ordering against forecasted event load, stock control and receiving standards. - Front customers when needed — menu tastings, custom menu design and handling client feedback on food quality. - Lead and roster the kitchen team — train cooks, enforce hygiene and SFA/Halal standards, and keep the kitchen audit-ready at all times. MUST-HAVES - Strong command of BOTH South and North Indian cuisine, including live-station execution. - Minimum 5 years in Indian catering, with at least 2 years running a kitchen or section at head/sous level. - Proven high-volume experience: comfortable executing 100–800 pax weddings, including multi-event weekends. - Blast freezer / blast chiller proficiency and structured advance-prep planning for large volumes. - Food costing and purchasing experience — you can build a costed menu and hit a food-cost target. - Muis Halal-certified kitchen experience strongly preferred; WSQ Food Safety Course Level 1 (or willingness to certify immediately). - Physically able to handle a demanding catering schedule with weekend and public-holiday event work. COMPENSATION - Base salary: SGD 3,000–3,500/month, depending on experience. - Monthly performance incentives on top of base, tied to clear KPIs: food cost bonus (when monthly food cost % meets target), revenue milestone bonus (when monthly sales targets are hit), reviews bonus (for positive customer reviews naming food quality), and hygiene bonus (for clean audit results). - A chef hitting all KPIs consistently can earn SGD 4,500–5,000+/month total, growing with the business. - Housing and transport allowances available for relocating candidates. - Overtime, rest days, annual leave and medical leave per Singapore Employment Act. Work Pass sponsorship is available for suitable candidates. WHY THIS ROLE - Full ownership of a growing kitchen — you run it like it's yours. - Transparent scorecard: you know exactly what to hit and exactly what it pays. - Growth path: as Raja's Catering expands, the Head Chef seat becomes a Group Executive Chef trajectory. Job Type: Full-time, permanent, in person (Singapore). Apply with your CV and, if available, photos or videos of your food and live-station work.