Head Chef

Company Overview
54 Steakhouse is a contemporary steakhouse located on vibrant Amoy Street. We pride ourselves on delivering premium cuts, expertly curated wines, and a sophisticated yet welcoming atmosphere. As part of a growing group of leading restaurants in Singapore, we are committed to culinary excellence, creativity, and professional growth opportunities.

Cuisine
Our focus is on premium steakhouse dining, showcasing the best produce, refined culinary techniques, and warm hospitality. While rooted in classic steakhouse traditions, our kitchen incorporates modern approaches to create an exceptional dining experience.

Job Description

The Head Chef plays a central role in leading the kitchen team and driving culinary direction. You will be responsible for overseeing all kitchen operations, menu planning, supplier management, food cost control, and ensuring consistent delivery of high standards.

Key responsibilities include:

• Leading and supervising the kitchen team to ensure smooth daily operations.
• Designing, planning, and executing seasonal menus.
• Managing supplier relationships and ensuring quality and cost control.
• Driving consistency, creativity, and high standards in food presentation and taste.
• Ensuring compliance with food safety and hygiene standards.
• Collaborating with management on restaurant promotions and events.
• Coaching, mentoring, and developing team members.

Job Requirements

• Proven experience as an Executive Chef / Head Chef in a high-volume restaurant or hospitality environment.
• Strong track record in concept development, menu creation, and kitchen planning.
• Pre-opening and/or renovation project experience is an advantage.
• Expertise in steakhouse or grill-focused cuisine preferred exposure to international culinary styles is a plus.
• Diploma/Degree in Culinary Arts or equivalent professional qualification, or extensive relevant experience.
• Strong leadership, people management, and mentoring skills.
• Ability to work effectively with a multicultural team and diverse stakeholders.
• Business acumen with a good understanding of food cost management and revenue generation.
• High energy, adaptability, and creativity with strong problem-solving skills.
• Excellent interpersonal and communication skills to engage with both team members and guests.

What We Offer

• Competitive salary package and performance incentives.
• Opportunities for professional growth and career development.
• A dynamic and inclusive working environment.
• Staff meals, medical benefits, and other perks.