Head Chef — FOÇA (New Turkish Kumpir Café, Siglap Centre)

Panevino Pte Ltd | Full-Time | Siglap Centre, Singapore

About FOÇA

FOÇA is a brand-new Turkish kumpir café opening at Siglap Centre — bringing Istanbul's beloved street food, the loaded baked potato (kumpir), alongside Turkish tost and Aegean-inspired flavours, to Singapore's East Coast. We're part of a homegrown F&B group (The Garden Slug, Monks Brew Club, Cugini Trattoria), and this is a rare ground-floor opportunity to launch a new concept and own the kitchen from day one.

The Role

As Head Chef, you'll be the culinary lead for FOÇA — responsible for setting up the kitchen, finalising and executing the menu, and running daily kitchen operations at a consistently high standard. You'll work directly with the founder through pre-opening and launch, then own the kitchen's performance as we grow.

Key Responsibilities

Pre-Opening

• Set up the kitchen from scratch: workflows, station layouts, equipment commissioning (including our specialty kumpir oven and tost press), SOPs, and prep systems
• Develop and refine the menu with the founder — kumpir bases and toppings, Turkish tost, sides, sauces, and specials — through R&D and tastings
• Establish recipes, portioning, costing, and food cost targets for every item
• Source and negotiate with suppliers; set up inventory and ordering systems
• Hire and train the opening kitchen team
• Ensure the kitchen meets all SFA licensing and food hygiene requirements ahead of opening

Post-Opening

• Run daily kitchen operations: prep, service, quality control, and speed during peak hours
• Maintain consistency — every kumpir that leaves the pass should taste and look the same
• Manage food costs, wastage, ordering, and stock rotation to hit margin targets
• Lead, roster, and develop the kitchen team; maintain a positive, disciplined kitchen culture
• Uphold strict hygiene and food safety standards (SFA compliance, personal and premises hygiene)
• Continuously improve the menu based on sales data and customer feedback

Who We're Looking For

• Minimum 3–5 years of professional kitchen experience, with at least 1–2 years leading a kitchen or section (Head Chef, Sous Chef, or Kitchen Manager)
• Experience with Turkish, Middle Eastern, or Mediterranean cuisine strongly preferred — or a fast learner with genuine passion for it
• New outlet opening or kitchen setup experience is a big plus
• Strong grasp of food costing, portion control, and wastage management
• Comfortable in a compact, high-volume café kitchen — organised, fast, and calm under pressure
• WSQ Food Safety Course Level 1 certified (or willing to obtain before opening); Food Hygiene Officer certification a plus
• Hands-on leader who trains by example and keeps standards high
• Takes pride in simple food done exceptionally well

What We Offer

• Competitive salary commensurate with experience, plus performance incentives tied to the outlet's success
• Genuine creative input — help shape the menu of a brand-new concept, not just execute someone else's
• Direct access to the founder, fast decisions, and room to grow with the group as we expand
• Staff meals and F&B perks across all our outlets

How to Apply

Send your CV and a short note on a dish or menu you've developed that you're proud of to [email address]. Shortlisted candidates will be invited for a chat and a tasting/trial.

Only shortlisted candidates will be notified. Singaporeans and PRs preferred.