Head Chef (Pre-opening!)

Head Chef (New Pre-Opening Concept located at Dempsey)

Introduction 

Ebb & Flow Group is a dynamic Food & Beverage group in Singapore. We are opening a new concept in Dempsey featuring modern Middle Eastern and Mediterranean cuisine rooted in vibrant regional traditions and flavours. You will also work closely with one of our chef-owners, who is a master of the craft. 

The Head Chef will oversee all aspects of kitchen operations, including menu planning, food preparation, quality control, team leadership, and financial performance. In addition to driving culinary excellence, the successful candidate should possess strong business acumen and operational management capabilities to ensure profitability, sustainability, and continued growth of the concept. 

Key Responsibilities 

• Oversee daily kitchen operations while maintaining exceptional food quality and consistency, including inventory management, food preparation, team training, and staff scheduling  

• Develop and execute menus that reflect the ethos and vision of the culinary concept  

• Conduct tastings as part of new product development, continuous improvement initiatives, and cost optimisation efforts  

• Oversee and manage the kitchen’s Profit & Loss (P&L), including budgeting, forecasting, cost controls, and driving overall financial performance  

• Analyse food, labour, and overhead costs, and provide strategic recommendations to improve operational efficiency and profitability  

• Participate in management meetings and contribute strategic insights on culinary operations, business performance, and growth opportunities  

• Mentor and guide junior chefs and kitchen team members, fostering a culture of learning, accountability, and continuous development  

• Lead and support recruitment efforts for the kitchen team, including interviewing, hiring, onboarding, and talent development  

• Foster a positive and collaborative work environment that promotes teamwork, creativity, and professional growth among kitchen staff  

• Work closely with management and front-of-house teams to ensure operational alignment and a seamless guest experience  

• Drive operational excellence by identifying opportunities to improve kitchen efficiency, productivity, and service standards  

• Maintain the highest standards of sanitation and food safety in compliance with local regulations  

Qualifications 

• Passion for culinary excellence and delivering exceptional dining experiences  

• Minimum 6–8 years of relevant culinary experience, with proven experience managing mid- to large-scale casual dining operations; Middle Eastern or Mediterranean cuisine experience is advantageous but not required  

• Good understanding of cost control, budgeting, and P&L management  

• Strong stakeholder management, communication, and presentation skills  

• Confident leader with the ability to manage and develop kitchen teams 

Perks 

• Birthday leave to celebrate your special day with loved ones  

• Competitive staff discounts across all outlets  

• Health and medical insurance coverage  

• Opportunities to learn from experienced mentors within the industry  

Individuals who may not fully meet the stated qualifications are still encouraged to apply and may be considered for other opportunities aligned with their skills and experience.