Head Chef

What the work is

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).