The Head Chef will take full ownership of the kitchen, leading day-to-day culinary operations across multiple international cuisines while also spearheading a key kitchen project — from concept and setup through to full operational launch. This role combines hands-on culinary leadership with project management, requiring someone who can build a team, a menu, and a kitchen system from the ground up and run it to a consistently high standard.

KEY RESPONSIBILITIES

• Lead, train, and manage the kitchen brigade, ensuring smooth, well-organized operations across all shifts.
• Design, develop, and continuously refine menus spanning multiple international cuisines, balancing creativity with operational feasibility.
• Maintain consistent food quality, plating, and portion control across the entire kitchen output.
• Own food costing, purchasing, and inventory management to control wastage and protect margins.
• Ensure full compliance with food safety, hygiene, and local health authority (MOPH/MOCI-equivalent) regulations.
• Coordinate with suppliers and vendors to source quality, cost-effective ingredients and kitchen equipment.
• Collaborate with management on seasonal menus, promotions, and new product development.
• Oversee kitchen equipment maintenance and ensure a safe, organized, and efficient working environment.

PROJECT LEADERSHIP

In addition to day-to-day kitchen operations, the Head Chef will lead a defined kitchen project end-to-end, including:

• Planning and executing the kitchen setup or launch project — layout, equipment specification, and workflow design.
• Building the master multi-cuisine menu and standardized recipes/costing from scratch for the new concept or outlet.
• Developing kitchen SOPs, hygiene protocols, and training materials ahead of launch.
• Recruiting, onboarding, and training the kitchen team in line with the project timeline.
• Coordinating with contractors, suppliers, and management to keep the project on schedule and within budget.
• Running a smooth soft-launch and transition into steady-state operations, with a post-launch review.

REQUIREMENTS

• Minimum 5 years of experience working specifically as a Head Chef.
• Proven expertise across multi-national cuisines, with strong culinary versatility.
• Prior experience leading a kitchen setup, launch, or similar project is highly preferred.
• Local candidates preferred, available to join promptly.
• Strong leadership, team management, and communication skills.
• Solid understanding of food costing, inventory management, and kitchen P&L.
• Sound knowledge of food safety and hygiene standards (HACCP or equivalent).
• Ability to manage multiple priorities under pressure, balancing daily service with project deadlines.
• Valid food safety / health certification (or willingness to obtain one).