Head Chef

Head Chef — FOÇA (New Turkish Kumpir Café, Siglap Centre) Panevino Pte Ltd | Full-Time | Siglap Centre, Singapore About FOÇA FOÇA is a brand-new Turkish kumpir café opening at Siglap Centre — bringing Istanbul's beloved street food, the loaded baked potato (kumpir), alongside Turkish tost and Aegean-inspired flavours, to Singapore's East Coast. We're part of a homegrown F&B group (The Garden Slug, Monks Brew Club, Cugini Trattoria), and this is a rare ground-floor opportunity to launch a new concept and own the kitchen from day one . The Role As Head Chef, you'll be the culinary lead for FOÇA — responsible for setting up the kitchen, finalising and executing the menu, and running daily kitchen operations at a consistently high standard. You'll work directly with the founder through pre-opening and launch, then own the kitchen's performance as we grow. Key Responsibilities Pre-Opening Set up the kitchen from scratch: workflows, station layouts, equipment commissioning (including our specialty kumpir oven and tost press), SOPs, and prep systems Develop and refine the menu with the founder — kumpir bases and toppings, Turkish tost, sides, sauces, and specials — through R&D and tastings Establish recipes, portioning, costing, and food cost targets for every item Source and negotiate with suppliers; set up inventory and ordering systems Hire and train the opening kitchen team Ensure the kitchen meets all SFA licensing and food hygiene requirements ahead of opening Post-Opening Run daily kitchen operations: prep, service, quality control, and speed during peak hours Maintain consistency — every kumpir that leaves the pass should taste and look the same Manage food costs, wastage, ordering, and stock rotation to hit margin targets Lead, roster, and develop the kitchen team; maintain a positive, disciplined kitchen culture Uphold strict hygiene and food safety standards (SFA compliance, personal and premises hygiene) Continuously improve the menu based on sales data and customer feedback Who We're Looking For Minimum 3–5 years of professional kitchen experience, with at least 1–2 years leading a kitchen or section (Head Chef, Sous Chef, or Kitchen Manager) Experience with Turkish, Middle Eastern, or Mediterranean cuisine strongly preferred — or a fast learner with genuine passion for it New outlet opening or kitchen setup experience is a big plus Strong grasp of food costing, portion control, and wastage management Comfortable in a compact, high-volume café kitchen — organised, fast, and calm under pressure WSQ Food Safety Course Level 1 certified (or willing to obtain before opening); Food Hygiene Officer certification a plus Hands-on leader who trains by example and keeps standards high Takes pride in simple food done exceptionally well What We Offer Competitive salary commensurate with experience, plus performance incentives tied to the outlet's success Genuine creative input — help shape the menu of a brand-new concept, not just execute someone else's Direct access to the founder, fast decisions, and room to grow with the group as we expand Staff meals and F&B perks across all our outlets How to Apply Send your CV and a short note on a dish or menu you've developed that you're proud of to [email address]. Shortlisted candidates will be invited for a chat and a tasting/trial. Only shortlisted candidates will be notified. Singaporeans and PRs preferred.