The posting
Key Responsibilities
1. Menu Development & Culinary Direction
- Design and execute authentic Indonesian & Malay dishes with modern fusion concepts
- Develop seasonal menus, tasting menus, and event/wedding menus
- Innovate new recipes while maintaining cultural authenticity
- Standardise recipes, portioning, and presentation
2. Kitchen Operations Management
- Oversee daily kitchen operations (prep, cooking, plating, service)
- Ensure smooth coordination for restaurant + catering + events (weddings, banquets)
- Maintain consistency in taste, quality, and presentation
3. Team Leadership
- Lead, train, and supervise kitchen team (Sous Chefs, CDPs, Commis)
- Conduct training on cooking techniques and plating standards
- Schedule manpower efficiently for operations and events
4. Food Safety & Compliance
- Ensure compliance with Singapore Food Agency regulations
- Implement FSMS / HACCP standards
- Maintain hygiene, cleanliness, and proper food handling procedures
5. Cost Control & Inventory
- Manage food cost, wastage, and portion control
- Source quality ingredients and liaise with suppliers
- Monitor stock levels and conduct regular inventory checks
6. Event & Catering Execution
- Plan and execute large-scale catering (up to mass-level events)
- Customize menus for weddings and VIP clients
- Ensure timely delivery and setup coordination
Requirements
- Proven experience as Chef de Cuisine / Head Chef
- Strong expertise in Indonesian & Malay cuisine (e.g., rendang, sambal, nasi padang, satay, etc.)
- Experience in fusion cuisine is a strong advantage
- Ability to handle high-volume operations (events, banquets)
- Strong leadership and team management skills
- Knowledge of food safety standards (WSQ Level 3 preferred in Singapore)
- Creative, detail-oriented, and cost-conscious



