Head Chef

Head Chef – Kebabs Faktory Think Kebabs. Think Kebabs Faktory. Established in 2018, Kebabs Faktory is Singapore's one-stop kebab shop, bringing together authentic, made-to-order gourmet kebabs inspired by flavours from around the world. From Mexican Burritos and Middle Eastern Shawarmas to Berlin-style Döners, Mediterranean Gyros and Indian Kathi Rolls, we serve bold global flavours under one roof. At Kebabs Faktory, we believe food served fast doesn't have to be fast food . Every meal is freshly prepared to order using premium ingredients, handcrafted marinades, signature sauces and vibrant toppings. Guests can customise their wraps, rolls and bowls to suit their tastes, creating an experience that is fresh, flavourful and uniquely theirs. Our promise is simple: Always Fresh. Made with Love. Position Summary We are looking for an experienced and passionate Head Chef to lead the culinary operations at Kebabs Faktory. As the culinary leader, you will be responsible for maintaining the highest standards of food quality, consistency, hygiene and operational excellence while inspiring and developing a high-performing kitchen team. You will play a key role in menu innovation, recipe standardisation, food costing and kitchen efficiency, ensuring every dish reflects the quality and flavour that Kebabs Faktory is known for. Key Responsibilities Culinary Leadership Lead and oversee all daily kitchen operations. Ensure every dish is prepared consistently according to Kebabs Faktory's recipes and quality standards. Monitor food preparation and presentation before service. Continuously improve kitchen workflows to maximise productivity and efficiency. Drive culinary innovation while maintaining the integrity of the brand. Menu Development & Product Innovation Develop new menu items, seasonal specials and limited-time offerings. Standardise recipes, cooking methods and plating guidelines. Conduct product testing and menu trials. Stay updated with global food trends and identify opportunities to enhance the menu. Kitchen Operations Plan daily production to meet operational requirements. Ensure mise en place and food preparation are completed efficiently. Monitor portion control to minimise wastage. Maintain excellent kitchen organisation and cleanliness throughout each shift. Team Management Recruit, train, coach and mentor kitchen staff. Conduct performance evaluations and identify training opportunities. Prepare staff schedules to optimise manpower. Foster a positive, respectful and collaborative work environment. Lead by example and promote a culture of accountability and continuous improvement. Inventory & Cost Control Manage inventory levels and stock rotation. Forecast purchasing requirements and liaise with suppliers. Monitor food costs, labour costs and kitchen expenses. Conduct regular stock takes and investigate variances. Implement initiatives to minimise wastage and improve profitability. Food Safety & Compliance Ensure compliance with Singapore food safety and hygiene regulations. Maintain the highest standards of sanitation and cleanliness. Monitor food storage, temperature control and product handling. Ensure all kitchen equipment is properly maintained and arrange repairs when necessary. Uphold Workplace Safety & Health (WSH) standards and company policies. Administration Maintain kitchen documentation, production records and inventory reports. Work closely with management on budgeting, purchasing and operational planning. Support new outlet openings, menu launches and promotional campaigns when required. Requirements Minimum 5 years of experience in a Head Chef or Senior Sous Chef position within a high-volume restaurant. Strong experience with grilled meats, kebabs, shawarmas, wraps, burgers or fast-casual dining concepts. Proven ability to lead, train and motivate kitchen teams. Strong knowledge of menu development, recipe standardisation and food costing. Experience managing inventory, purchasing and supplier relationships. Thorough understanding of Singapore food hygiene and safety regulations. Excellent organisational, communication and leadership skills. Ability to perform well under pressure in a fast-paced environment. Culinary qualification or equivalent professional experience is an advantage. Basic computer literacy, including Microsoft Office and POS or restaurant management systems. What We're Looking For The ideal candidate is someone who: Is passionate about creating exceptional food and memorabl…