Head Chef (Casual Bistro)

About the role

Don Signature Crab operates a casual bistro concept that blends approachable Western bistro dishes with Southeast Asian flavour influences. Located in the heart of Tiong Bahru, the venue attracts a mix of nearby residents, office lunch crowds and weekend brunch guests. The kitchen prides itself on fresh ingredients, bold flavours and efficient service.

As Head Chef you will lead a small but dedicated kitchen team (line cooks, commis, prep) and be responsible for end-to-end kitchen operations: menu development, mise-en-place planning, supplier relationships, inventory and cost control, and ensuring consistent food quality across lunch, dinner and weekend brunch services. You will also manage staff training, hygiene standards (NEA/SSO compliance) and work closely with FOH to deliver a cohesive guest experience.

This is a great opportunity for a chef who wants autonomy to shape a menu, develop a compact but profitable bistro offering, and grow with a neighbourhood-focused brand that plans selective expansion. The role offers stable hours with predictable service patterns and opportunities for professional development and menu innovation.

About Don Signature Crab

Don Signature Crab is a neighbourhood-focused casual bistro known for bold, flavour-forward dishes with an Asian-Western twist. Moderate price point, friendly service and consistent quality are central to the concept. The team values practical skill, cleanliness and guest-centric hospitality.

What you can expect

• Established neighbourhood following and regular lunch trade
• Central Tiong Bahru location with easy MRT access
• Opportunity to shape menu and lead a compact team
• Competitive salary band for casual-bistro market
• Room for career progression and involvement in new openings

Key responsibilities

• Oversee daily kitchen operations across breakfast/brunch, lunch and dinner services and ensure timely quality output
• Develop and update a concise bistro menu, including weekly specials and seasonal dishes
• Control food cost, portioning, wastage and manage stock levels and par stocks
• Lead, train and roster a small team of cooks and kitchen helpers; conduct on-the-job coaching
• Ensure compliance with NEA/SSO food safety and hygiene standards and maintain clean kitchen environment
• Manage supplier relationships and conduct regular quality checks on delivered produce
• Prepare production sheets, prep lists and ensure mise-en-place is completed for each service
• Work with FOH management on menu knowledge, dish plating, allergen information and guest feedback
• Conduct occasional inventory counts and support payroll/attendance reporting where required
• Participate in occasional marketing activities such as tasting events or menu launch nights

Requirements

• Minimum 4–6 years of professional kitchen experience, with at least 2 years in a supervisory or chef role
• Proven experience running a casual bistro, brasserie or modern Asian-Western kitchen preferred
• Strong food preparation skills across grills, sautés and basic pastry; comfortable with both Western and Asian flavours
• Solid understanding of food cost control, portioning and inventory management
• Good leadership and communication skills; able to mentor junior staff and maintain kitchen discipline
• Flexibility to work split shifts, evenings, weekends and public holidays on rotation
• Eligible to work in Singapore (Singapore Citizen / PR or valid work pass)
• Basic food hygiene certification (or willingness to obtain) and knowledge of NEA requirements

How to apply

Please send your CV and a brief note about your kitchen leadership experience to the contact email below. Include availability for a trial shift.