Head Chef, Singapore

We are seeking a highly skilled and creative Head Chef to lead the culinary operations of a modern Chinese restaurant. This role is responsible for overseeing all aspects of the kitchen, including both the hot kitchen and dim sum section, ensuring exceptional food quality, consistency, and innovation while maintaining operational efficiency and cost control. Key Responsibilities
Kitchen Leadership & Operations Oversee daily operations of the hot kitchen and dim sum section, ensuring smooth coordination and execution of all service periods
Lead, train, and manage kitchen staff, including Sous Chefs, Dim Sum Chefs, and junior team members
Maintain high standards of food quality, presentation, and consistency across all dishes
Ensure compliance with food safety, hygiene, and sanitation regulations
Menu Development & Innovation Design and develop modern Chinese menus, incorporating both traditional techniques and contemporary influences
Curate seasonal offerings and new dishes for both la carte and dim sum menus
Continuously refine recipes based on customer feedback and market trends
Dim Sum Specialisation Oversee production and quality of all dim sum items, ensuring authenticity and innovation
Standardise preparation techniques, portioning, and presentation
Ensure efficient workflow and timely replenishment during peak service
Cost Control & Inventory Management Manage food costs, portion control, and wastage to meet financial targets
Oversee procurement, supplier relationships, and inventory levels
Conduct regular stock checks and ensure proper storage practices
Team Development & Culture Recruit, mentor, and develop a high-performing kitchen team
Foster a culture of discipline, teamwork, and continuous improvement
Conduct regular training sessions to maintain skill standards
Operational Excellence Collaborate with front-of-house teams to ensure seamless guest experience
Monitor kitchen performance and implement improvements where necessary
Ensure all equipment is properly maintained and operational
Requirements
Proven experience as a Head Chef or Senior Sous Chef in a Chinese or modern Asian restaurant Proven track record of training and management of team members Proven track record of cost and sales strategy management Strong expertise in both hot kitchen operations and dim sum production Deep understanding of Chinese culinary techniques, ingredients, and presentation styles Leadership experience managing large kitchen teams Strong financial acumen with experience in cost control and budgeting Ability to thrive in a fast-paced, high-volume environment
Preferred Qualifications
Culinary certification or relevant professional training
Experience in modern or contemporary Chinese cuisine concepts
Prior experience opening or managing new restaurant concepts
Key Attributes
Creative and innovative mindset
Strong leadership and communication skills
Detail-oriented with a commitment to excellence
Ability to work under pressure and deliver consistent results