The posting
Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.
SHG operates over 112 venues and with presence in 27 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.
METT Singapore, a Heritage Icon in the heart of Fort Canning Park.
The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.
The Head Chef shall support the Director of Culinary in ensuring the smooth and efficient operation of the kitchen. The Head Chef oversees the culinary team to ensure every dish is prepared according to standard recipes, consistently meeting the quality standards that deliver an outstanding guest experience and lasting guest satisfaction.
Day-to-Day Responsibilities:
- Supervise and take an active, hands-on part in the preparation and production of all dishes.
- Ensure every dish is prepared and served according to recipes, portioning, cooking, plating and serving standards.
- Safeguard the quality and handling of premium proteins, from receiving and storage through cutting, grilling and presentation.
- Inspect food quality during and after preparation, making adjustments as needed.
- Plan and develop menus in coordination with management and blending tradition with innovation.
- Accommodate guests’ special requests and dietary requirements.
- Support the Director of Culinary in managing kitchen costs, especially premium meat and ingredient costs, to meet budget targets and improve profitability.
- Control kitchen maintenance, repair and other related expenses.
- Monitor the ordering and receiving of food products and supplies to meet daily operational needs.
- Keep all equipment, including grill and tableside equipment, clean and in excellent working condition through personal inspection.
- Ensure compliance with company policies and procedures, and with all applicable government laws and food safety regulations.
- Manage the kitchen team through coaching and training to improve performance and achieve kitchen objectives and targets.
- Motivate staff and support their professional development.
- Evaluate kitchen employees’ performance and submit reviews on time.
- Recommend salary reviews and personnel actions such as promotions, and give constructive feedback.
- Maintain discipline, and recommend and administer corrective action where necessary.
- Perform other duties relevant to the role as assigned.
Knowledge, skills and qualifications:
- Minimum 6-8 years of relevant experience managing kitchen operations, ideally with exposure to contemporary Korean cuisine
- Minimum Diploma in Culinary Arts & Management or related discipline
- Prior management experience in a similar fast-paced, high-volume kitchen, preferably in a premium or fine-dining concept
- Working knowledge of premium proteins and live-grill or Omakase-style service is an advantage
- Valid Food Hygiene Certificate or WSQ Food Safety Course Level 3
- Well-organized and systematic in approach to work
- Strong planning and budgeting skills
- Excellent communication, interpersonal and management skills
- Strong coaching skills, with the ability to maintain a positive and supportive relationship with kitchen team
- Highly cooperative team spirit
- Excellent leadership skills, with the ability to lead by example in a multicultural environment
