EXECUTIVE CHEF, Singapore

Executive Chef - Indian Restaurant Singapore | Full-time
About the Role We're looking for an experienced Executive Chef to lead the kitchen and define the culinary identity of our Indian restaurant. You'll blend authentic flavors with innovation while managing the full kitchen operation.
Key Responsibilities - Menu Development: Create and update seasonal menus featuring North & South Indian cuisine, including tandoor, curries, biryani, street food, and Jain/vegetarian options - Kitchen Leadership: Lead, train, and schedule a team of 8-15 kitchen staff across all stations. Build a culture of consistency, hygiene, and speed - Quality & Consistency: Ensure every dish meets taste, presentation, and portion standards. Conduct daily tastings and line checks - Operations: Manage food cost, inventory, vendor relationships, and kitchen P&L. Keep food cost within 28-32% target - Compliance: Maintain NEA, SFA, and HACCP standards. Oversee cleanliness, safety, and equipment maintenance - Innovation: Develop specials for festivals like Diwali, Holi, and Ramadan. Adapt dishes for local preferences and dietary needs like Jain, vegan, gluten-free - Customer Engagement: Handle VIP/catering events, collaborate with FOH on guest feedback, and occasionally interact with guests
Requirements - Experience: 7+ years in Indian cuisine, with 3+ years as Sous Chef or Executive Chef in a high-volume restaurant - Expertise: Strong knowledge of regional Indian cooking, tandoor, spice blending, and vegetarian/Jain cooking principles - Skills: Menu costing, inventory management, team leadership, and ability to work under pressure - Certifications: WSQ Food Hygiene certified. Culinary degree/diploma preferred - Attributes: Passion for authentic Indian food, creative mindset, strong palate, and excellent communication
What We Offer - Competitive salary - Duty meals & uniform provided - Medical benefits & annual leave - Opportunity to shape the menu and grow with the brand