Head Chef

A cosy, family-style Taiwanese restaurant that brings the comforting, homestyle flavours of Taiwan to Singapore. Our client, champion locally sourced, quality produce and time-honoured family recipes to create dishes that are delightful, nourishing and reflective of Taiwan's rich culinary heritage. We are looking for a hands-on and service-driven Restaurant Manager to lead the day-to-day front-of-house operations of the outlet. The incumbent is responsible for delivering an excellent, consistent dining experience, building a strong service team, and driving the outlet's operational and financial performance. We are seeking an experienced and passionate Head Chef to lead the kitchen and uphold the authenticity, quality and consistency of a Taiwanese homestyle menu. You will take full ownership of kitchen operations — from food preparation and quality control to team leadership, costing and compliance Key Responsibilities • Lead and manage end-to-end kitchen operations, ensuring every dish is prepared and plated consistently to food quality and presentation standards • Develop, refine and standardise recipes for the Taiwanese cuisine menu, including seasonal specials, while preserving authenticity of flavour • Recruit, train, schedule and supervise kitchen staff, including sous chefs, cooks and kitchen helpers • Mentor and upskill junior kitchen team members, fostering a disciplined and collaborative kitchen culture • Control food costs, portion sizes and wastage, and manage kitchen inventory and stock ordering • Source and liaise with suppliers to secure quality, cost-effective ingredients, including specialty Taiwanese ingredients • Ensure full compliance with SFA food safety, hygiene and HACCP standards, and maintain proper kitchen SOPs • Oversee proper use, cleanliness and maintenance of kitchen equipment, and ensure workplace safety practices are followed • Work closely with the Restaurant Manager on menu planning, costing, forecasting and promotional dishes • Conduct regular quality checks and taste tests to maintain consistency across all outlets/shifts • Manage kitchen manpower planning and rostering to ensure adequate coverage during peak periods Requirements • At least 5 years of culinary experience, including a minimum of 2 years in a Head Chef, Sous Chef or equivalent kitchen leadership role • Strong, demonstrated expertise in Taiwanese and/or Chinese cuisine is essential • Relevant culinary certification or qualification (e.g. WSQ Culinary Arts, professional chef training) preferred • Proven kitchen management skills, including manpower planning, costing and inventory control • Sound knowledge of SFA food safety and hygiene regulations; possession of a valid Food Hygiene Certificate required • Creative, meticulous and passionate about authentic Taiwanese home-style cooking • Strong leadership and communication skills, with the ability to train and motivate a kitchen team • Able to work well under pressure in a fast-paced, high-volume kitchen environment • Willing to work shifts, weekends and public holidays as required by the restaurant's operating hours Why Join Us • Be part of a growing, homegrown F&B brand with genuine opportunities for career progression • Structured on-the-job training and mentorship to sharpen your professional skills • Staff meals provided during shifts • Supportive, close-knit team culture that values initiative and craftsmanship • Performance bonus / annual leave / medical benefits in line with company policy How to Apply Interested applicants are invited to send in their updated resume, stating expected salary and availability. We regret that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence. Recruiter: Valerie Song Lixuan/EA Registration R1106569/Koruhr (Lic No.26C3526)