Head Chef (Western Cuisine)

About the role

The Inhouse Chef operates a contemporary Western dining concept in the Dempsey/Tanglin belt, serving a seasonal, market‑driven menu with strong emphasis on produce and presentation. The restaurant attracts both expatriate and local diners — weekend reservations, private events and corporate lunches form the backbone of service.

As Head Chef you will lead a small team of cooks and stewarding staff, develop and refine à la carte and set menus, manage supplier relationships and ensure consistent food quality and plating. You will be expected to control food cost, maintain inventory and implement safe food handling practices while mentoring junior cooks.

This is a hands‑on leadership role suited to a culinary professional who wants ownership of an established concept with room to shape menus, train talent and grow into group openings. The role offers competitive pay, opportunities for culinary training and a collaborative environment focused on sustainable sourcing and seasonal produce.

About The Inhouse Chef

The Inhouse Chef is a boutique restaurant group specialising in modern Western cuisine with a focus on seasonal ingredients and thoughtful plating. The Dempsey outlet blends relaxed garden surroundings with elevated dining and hosts private events and tasting menus alongside regular service.

What you can expect

• Established venue in the Dempsey / Tanglin lifestyle cluster
• Stable ownership with plans for controlled growth and pop-ups
• Regular private events and corporate lunch contracts for steady revenue
• Focus on staff development, culinary workshops and supplier visits

Key responsibilities

• Lead daily kitchen operations for lunch and dinner services, ensuring timely, consistent covers and execution.
• Create and refine seasonal à la carte, set menus and tasting menus aligned with cost targets and concept.
• Supervise, train and mentor sous chefs, chef de parties and kitchen crew; manage rotas and performance.
• Control food cost, portioning and inventory; work with purchasing to source quality produce and negotiate supplier terms.
• Ensure compliance with food safety standards (WSQ/NEA/HACCP), kitchen hygiene and workplace safety.
• Develop plating standards and conduct regular quality checks during service.
• Plan for private events and banquets; prepare costed proposals and coordinate execution with FOH.
• Manage waste reduction initiatives and implement seasonal menu swaps to optimise margins.

Requirements

• Minimum 5 years’ professional kitchen experience with at least 2 years in a supervisory or sous/head chef role.
• Proven experience in Western cuisine (modern European, contemporary bistro or fine dining).
• Strong leadership skills with experience training and developing junior cooks.
• Good knowledge of stock management, food costing and supplier negotiation.
• Relevant food safety / hygiene certification (WSQ, NEA or HACCP) and familiarity with local regulations.
• Ability to work evenings, weekends and public holidays on a rostered basis.
• Eligible to work in Singapore (Singapore citizen, PR or valid work pass).

How to apply

Email your CV, a short note about your kitchen leadership experience, sample menus (PDF) and expected salary to the contact email. Please include your earliest available start date in the message subject.