全职 Head Chef 工作, 薪水 up to SGD 14,000, Big Wine Freaks - Oceanix Pte Ltd 公司招聘中 - Ricebowl

HEAD CHEF

Big Wine Freaks | Singapore

At Big Wine Freaks, food is an essential part of the experience, bringing together quality ingredients, creative cooking and a vibrant dining atmosphere.

We're looking for an experienced, passionate and hands-on Head Chef to lead our kitchen team.

Our culinary philosophy focuses on ingredient-driven cuisine, combining European influences, Japanese techniques and contemporary flavours with an emphasis on quality, creativity and consistency.

We're looking for someone who can balance culinary creativity with strong leadership, operational discipline and commercial awareness.

This is a hands-on leadership position for a chef who takes ownership of the kitchen, develops their team and works closely with management to continuously improve our culinary offering.

THE ROLE

Culinary Operations & Menu Development

• Oversee daily kitchen operations, ensuring consistency, quality and presentation across all dishes.
• Maintain and develop our existing culinary concept, working closely with management and the Corporate Executive Chef.
• Contribute to seasonal menu development, new dishes and special dining experiences.
• Ensure recipes, portion sizes, preparation methods and presentation standards are consistently followed.
• Maintain high standards of ingredient selection, preparation and kitchen organisation.
• Work closely with the Front of House team to ensure smooth service and an excellent guest experience.

Kitchen Leadership & Team Development

• Lead, motivate and develop the kitchen team, fostering a professional, collaborative and productive working environment.
• Organise kitchen schedules, station assignments and daily preparation to maintain efficient operations.
• Train and mentor team members, ensuring consistent execution and continuous improvement.
• Monitor team performance, provide constructive feedback and maintain accountability for operational standards.
• Support recruitment, onboarding and development of kitchen personnel.
• Lead by example with a hands-on approach, particularly during busy service periods.

Cost Control & Kitchen Management

• Take ownership of food cost management, inventory control and kitchen operational efficiency.
• Monitor ingredient usage, portion control, wastage and purchasing to maintain profitability without compromising quality.
• Work with suppliers to ensure consistent product quality, availability and competitive purchasing conditions.
• Maintain accurate recipes, costing sheets and inventory records.
• Identify opportunities to improve kitchen productivity, reduce unnecessary costs and optimise resources.
• Work closely with management on budgets, sales performance and kitchen profitability.

Food Safety & Operational Standards

• Ensure full compliance with food safety, hygiene and sanitation requirements.
• Maintain a clean, organised and safe kitchen environment.
• Oversee equipment maintenance and ensure proper handling and storage of ingredients.
• Implement and maintain standard operating procedures for food preparation, storage and kitchen operations.

Events & Collaboration

• Collaborate with management on private events, wine dinners, corporate functions and special dining experiences.
• Develop and execute event menus in line with guest requirements and the restaurant's culinary identity.
• Coordinate with the service and sommelier teams to create cohesive food and wine experiences.
• Participate in management meetings, providing operational updates and suggestions for continuous improvement.

WHAT WE'RE LOOKING FOR

• Proven experience as a Head Chef, Sous Chef or Kitchen Manager within a premium restaurant or contemporary dining environment.
• Strong culinary foundation, with good knowledge of European cuisine and an appreciation for Japanese ingredients and techniques.
• Demonstrated leadership skills and the ability to manage, motivate and develop a kitchen team.
• Solid understanding of food costing, inventory management, purchasing and kitchen profitability.
• Strong organisational skills, attention to detail and the ability to maintain consistency during busy services.
• Creative approach to cooking, balanced with an understanding of operational practicality and commercial objectives.
• Good knowledge of food safety and hygiene requirements.
• Excellent communication and problem-solving skills.
• Ability to work independently, take ownership and collaborate effectively with management and other departments.
• A genuine passion for food, ingredients and continuous culinary development.

Most importantly, we're looking for a chef who understands that running a successful kitchen is not just about cooking great food. It's about developing people, maintaining consistency, controlling costs and delivering a great experience every single service.

WHAT WE OFFER

Location: 44 Bukit Pasoh Road, Singapore

Working Schedule: 5-day workweek, evening-service restaurant

Salary: Starting from SGD 8,000 per month, negotiable depending on experience and suitability

Benefits:

• Competitive salary package
• Annual leave, medical insurance and additional benefits discussed during the interview
• Transportation provided after late-night shifts
• Opportunity to lead and develop an established kitchen team
• Opportunity to contribute to menu development, wine dinners and special culinary events
• A dynamic and creative working environment with room for professional growth

HOW TO APPLY

If you're a chef who combines creativity with strong leadership and operational discipline, we'd love to hear from you.

Send your CV to ************* with the subject line Application – Head Chef.

Note: We currently do not have available quota for new Work Permit or S Pass applications. Only candidates who are legally eligible to work in Singapore without requiring new work pass sponsorship will be considered at this stage.

Only shortlisted candidates will be contacted.

Job Type: Full-time

Pay: $8,000.00 - $14,000.00 per month

Benefits:

• Dental insurance
• Health insurance
• Parental leave
• Professional development

Experience:

• Head Chef: 5 years (Preferred)

Work Location: In person