Head Chef

HEAD CHEF – KOREAN RESTAURANT

Department: Culinary / Kitchen

Reports To: General Manager / Management

Location: Singapore

Employment Type: Full-Time

We are a contemporary Korean restaurant in Singapore focused on delivering an elevated yet approachable dining experience through authentic Korean flavours, quality ingredients, thoughtful presentation and warm hospitality.

We are looking for an experienced Head Chef to lead the culinary direction and day-to-day kitchen operations of the restaurant.

ROLE OVERVIEW

The Head Chef is responsible for the overall culinary performance of the restaurant, including food quality, menu development, kitchen operations, food cost, manpower, hygiene and consistency.

Beyond running the kitchen, the Head Chef will be the custodian of the restaurant's culinary identity. The successful candidate should have a strong understanding of Korean cuisine while being able to develop dishes that are relevant to a contemporary Singapore dining audience.

This is a hands-on leadership position. The Head Chef is expected to lead from the kitchen, develop the team, maintain disciplined operating standards and work closely with Management and the front-of-house team to continuously improve the restaurant.

KEY RESPONSIBILITIES

Culinary Direction & Menu Development

• Lead and maintain the culinary direction and food identity of the restaurant.

• Develop, refine and continuously improve Korean dishes while respecting the foundations and flavours of Korean cuisine.

• Develop seasonal dishes, specials, set menus and new menu concepts in collaboration with Management.

• Ensure every dish meets established standards for taste, presentation, portion size and consistency.

• Develop and maintain standardized recipes, plating guides and preparation procedures.

• Conduct regular menu reviews based on guest feedback, food cost, popularity and operational practicality.

• Balance creativity with commercial considerations when developing new dishes.

• Keep abreast of Korean dining trends, ingredients and techniques relevant to the restaurant.

Kitchen Operations

• Take full ownership of day-to-day kitchen operations.

• Lead kitchen preparation and service to ensure smooth and timely execution.

• Establish effective kitchen workflows, mise en place standards and station responsibilities.

• Ensure consistency across every service regardless of which team member is preparing the dish.

• Conduct pre-service briefings and ensure the kitchen is fully prepared before opening.

• Maintain appropriate par levels and ensure sufficient preparation for expected business volumes.

• Ensure kitchen equipment is properly used, cleaned and maintained.

• Coordinate closely with the front-of-house team regarding reservations, events, menu availability, special requests and guest feedback.

Food Quality & Consistency

• Personally monitor food quality during preparation and service.

• Conduct regular tastings and quality checks.

• Ensure ingredients meet the restaurant's required quality specifications.

• Establish clear standards for preparation, cooking, seasoning, plating and presentation.

• Investigate and rectify any recurring food quality or consistency issues immediately.

• Take ownership of food-related guest feedback and implement corrective actions where required.

Food Cost, Inventory & Procurement

• Manage food cost in accordance with Management's approved targets.

• Monitor ingredient usage, yields, portion sizes, wastage and variances.

• Conduct regular recipe costing and maintain accurate costing for all menu items.

• Work with Management to review menu pricing and menu profitability.

• Manage ordering and inventory levels to minimise wastage and unnecessary stockholding.

• Conduct and oversee regular kitchen stocktakes.

• Review supplier quality, pricing and product specifications.

• Work with approved suppliers to ensure consistent quality and availability of ingredients.

• Identify opportunities to improve purchasing efficiency without compromising food quality.

Kitchen Team Leadership

• Lead, train and develop the kitchen team, including Sous Chefs, Chef de Parties, Commis Chefs and kitchen assistants.

• Establish clear responsibilities and standards for every kitchen position.

• Prepare and manage kitchen rosters according to operational requirements and approved manpower budgets.

• Train team members on recipes, cooking techniques, plating, hygiene and kitchen SOPs.

• Conduct regular performance reviews and provide coaching and feedback.

• Maintain discipline, professionalism and teamwork within the kitchen.

• Identify high-performing employees for development and succession.

• Participate in recruitment, interviews and selection of kitchen employees.

• Manage employee performance or disciplinary matters together with Management and HR where required.

Hygiene, Safety & Compliance

• Maintain the highest standards of food safety, cleanliness and kitchen hygiene.

• Ensure compliance with applicable Singapore food safety regulations and company SOPs.

• Ensure proper food storage, labelling, temperature control and stock rotation.

• Maintain appropriate FIFO/FEFO practices.

• Ensure kitchen cleaning schedules are established and consistently followed.

• Ensure employees understand allergen management and dietary requirements.

• Conduct regular internal kitchen inspections and rectify deficiencies immediately.

• Maintain the kitchen in an audit-ready condition at all times.

Commercial & Business Performance

• Understand that the kitchen is both a culinary and commercial operation.

• Work closely with Management to achieve revenue, gross profit and food-cost objectives.

• Review menu engineering data to understand high-performing and underperforming dishes.

• Recommend menu changes based on profitability, popularity, guest feedback and operational efficiency.

• Develop food offerings for private events, corporate functions, collaborations and special occasions.

• Support marketing initiatives, tastings, media events and content creation where culinary participation is required.

Guest Experience & Brand

• Understand guest expectations and ensure the food experience supports the restaurant's overall positioning.

• Engage with guests when appropriate, particularly VIPs, regular customers and special events.

• Work closely with the service team to ensure food and service operate as one cohesive experience.

• Respond constructively to guest feedback and use it to improve the menu and kitchen.

• Represent the restaurant professionally during collaborations, tastings, media engagements and industry events where required.

KEY PERFORMANCE EXPECTATIONS

Performance will be assessed across:

• Food quality and consistency

• Guest feedback and food-related complaints

• Food cost and gross profit performance

• Food wastage and inventory control

• Menu development and innovation

• Kitchen productivity and operational efficiency

• Kitchen manpower and labour management

• Hygiene and food safety standards

• Staff training, development and retention

• Menu profitability and performance

• Successful execution of events and special menus

REQUIREMENTS

• Minimum 5–8 years of professional kitchen experience, with previous experience as a Head Chef, Executive Sous Chef, Sous Chef or equivalent leadership position.

• Strong knowledge and practical experience in Korean cuisine is highly preferred, and ability to modernise Korean cuisine.

• Strong culinary fundamentals with the ability to balance authenticity with contemporary presentation and execution.

• Proven experience managing a professional kitchen and leading a culinary team.

• Strong understanding of food costing, inventory management, procurement and kitchen financial controls.

• Strong leadership, communication and people-management skills.

• Organised, disciplined and able to perform under pressure during busy services.

• Strong understanding of food hygiene, workplace safety and kitchen compliance requirements.

• Comfortable working evenings, weekends and public holidays according to operational requirements.

• Able to communicate effectively with both kitchen and front-of-house teams.

WHAT WE LOOK FOR

We are looking for more than someone who can cook.

The ideal Head Chef takes ownership of the entire kitchen — the food, the people, the numbers and the standards.

You should have a strong point of view on food while remaining commercially minded, open to feedback and willing to continuously evolve the restaurant. You should take pride in developing your team, maintaining consistency and ensuring that every dish leaving the kitchen represents the restaurant at its best.

Above all, we are looking for a chef who understands that a successful restaurant is built not only on great food, but on consistency, discipline, teamwork and genuine hospitality.