HEAD CHEF

Job Description

We are seeking an experienced and passionate Head Chef to lead our kitchen operations and deliver authentic Seafood Restaurant experiences. The successful candidate will be responsible for menu planning, food quality, kitchen management, staff supervision, and ensuring the highest standards of food safety and operational excellence.

Key Responsibilities

• Lead and manage the daily operations of the kitchen, ensuring efficient workflow and consistent food quality.
• Design, develop, and update authentic Turkish menus, incorporating both traditional and contemporary Turkish cuisine.
• Prepare and oversee the production of Turkish specialties, ensuring consistency in taste, presentation, and quality.
• Supervise, train, and mentor kitchen staff to maintain high culinary and operational standards.
• Monitor food preparation, portion control, and presentation to ensure compliance with established recipes and specifications.
• Manage food purchasing, inventory, supplier relationships, and cost control while minimizing food wastage.
• Ensure compliance with Singapore Food Agency (SFA) regulations, food safety, hygiene, and workplace safety requirements.
• Develop and implement standard operating procedures (SOPs) to improve kitchen efficiency and productivity.
• Collaborate with restaurant management to introduce seasonal menus, promotional offerings, and new Turkish signature dishes.
• Monitor kitchen budgets, food costs, and operational performance to achieve profitability targets.
• Maintain a clean, organised, and safe kitchen environment at all times.
• Stay updated on Turkish culinary trends and continuously enhance the restaurant's dining experience through innovation and quality improvement.

Requirements

• At least 4 years of relevant culinary experience, including a minimum of 2 years in a Head Chef or senior kitchen leadership role.
• Demonstrated expertise in authentic Seafood cuisine, including traditional cooking techniques, ingredients, and menu development.
• Strong leadership, team management, and staff development skills.
• Proven experience in food costing, inventory management, procurement, and kitchen operations.
• Thorough knowledge of food safety, hygiene, and HACCP principles.
• Excellent organizational, communication, and problem-solving skills.
• Ability to work effectively in a fast-paced environment and during weekends and public holidays when required.