HEAD CHEF

Job Title: Head Chef - Indian Restaurant Location: Singapore Reports to: Owner / F&B Director Type: Full-time, 6-day week Role Summary You'll lead the entire kitchen for a Singapore-based Indian restaurant. You're responsible for food quality, consistency, cost control, compliance with SFA standards, and building a team that can deliver during lunch and dinner rushes. Key Responsibilities 1. Kitchen Operations & Food Quality - Own all food output: North Indian, Mughlai, Tandoor, South Indian, and any regional specials on the menu. - Standardize recipes, portioning, plating, and SOPs to ensure consistency across shifts. - Conduct daily quality checks on prep, cooking, and plating before it hits the pass. - Maintain ticket times: 12-15 min for mains during peak periods.
2. Menu & Product Development - Work with management to develop and refresh the menu for SG market tastes and price points. - Cost all dishes to hit target food cost: 28-32% for mains, 18-22% for desserts. - Run food t...