Head Chef

We seek an experienced Head Chef for Indian restaurant to lead our kitchen, create authentic menus, and elevate the dining experience. You will manage the team, optimise costs, and deliver high-volume excellence in a fast-paced environment.

Key Responsibilities

• Design, plan, and execute full Indian menus covering North/South specialties: biryanis, curries, tandoori, dosas, kebabs, and vegetarian/vegan options.

• Lead, train, and schedule kitchen staffs, ensuring skill development and performance standards.

• Control food costs, wastage, and inventory manage suppliers for spices, halal meat, and fresh produce.

• Maintain strict HACCP/SFA food safety, hygiene, and quality control during peak service.

• Innovate specials, promotions, and catering menus conduct tastings and recipe standardisation.

• Collaborate with front-of-house on service timing, guest feedback, and operational efficiency.

• Prepare kitchen reports on sales, costs, and KPIs support budgeting and profitability targets.

• Work full shifts including weekends, holidays, and events.
  
  Requirements

  • Minimum 5+ years as Indian Chef, with 2+ year in a Head/Executive Chef role in restaurants/hotels.

  • Proven expertise in authentic Indian cuisine (North/South/Tandoor) strong menu engineering skills.

  • Leadership experience managing diverse kitchen teams able to motivate under pressure.

  • WSQ Food Safety certification mandatory.

  • Physically fit for 12-hour shifts proficient in English (Indian languages advantageous).

  • Familiar with POS/inventory systems and basic Excel for reporting.

  Preferred

  • Diploma/Degree in Culinary Arts or Hospitality Management.

  • Experience in high-volume Indian restaurants or hotel banquets in Singapore.

  • Knowledge of halal certification, fusion innovations, or delivery kitchen operations.