Head Chef

Key Responsibilities

- Lead the kitchen team and manage daily kitchen operations

- Develop, refine, and execute an American Mexican-inspired menu

- Maintain high standards of food quality, presentation, and consistency

- Ensure kitchen hygiene, food safety, and compliance with health regulations

- Manage food costs, inventory, and supplier relationships

- Train, motivate, and mentor junior chefs and kitchen staff

Requirements

- Proven experience as Head Chef or Sous Chef in American/Mexican cuisine

- Strong leadership, organizational, and time-management skills

- Ability to create authentic and modern menu items with consistent execution

- Knowledge of cost control, stock management, and kitchen operations

- Excellent communication and teamwork skills

Special Requirement

The successful candidate will be required to train at our Hong Kong HQ for 3-4 weeks, working closely with the Group Chef and culinary leadership team to align recipes, standards, and operational systems before taking charge of the Singapore outlet.