We are seeking a highly experienced, disciplined, and creative Head Chef to lead the kitchen for our premium rooftop lounge. This is a leadership role that requires someone who can build systems, train a team, and deliver consistent, high-quality food under pressure.

Role Overview

The Head Chef will be responsible for developing the kitchen from the ground up, including menu creation, staff training, operational systems, and overall food quality. You will play a key role in shaping the identity and reputation of the rooftop experience.

Key Responsibilities

1. Menu Development & Concept Execution

• Design a modern, well-balanced menu (grills, light bites, premium dishes, and pairings with drinks)
• Ensure dishes are visually appealing, consistent, and commercially viable
• Align menu with rooftop lounge experience (premium but efficient service)
• Introduce seasonal updates and specials

2. Kitchen Operations & Systems

• Set up kitchen workflows for efficiency and speed during peak hours
• Establish standard recipes, portion control, and plating guides
• Maintain strict food safety and hygiene standards
• Oversee stock control, ordering, and supplier coordination

3. Costing & Profitability

• Work closely on food costing and pricing strategy
• Minimize waste and control kitchen expenses
• Ensure all menu items meet targeted profit margins

4. Team Leadership & Training

• Recruit, train, and supervise kitchen staff
• Build a disciplined, professional, and accountable team culture
• Conduct hands-on training to maintain consistency in preparation and presentation
• Work closely with the Rooftop Supervisor to ensure smooth service

5. Service Execution

• Lead the kitchen during service hours
• Ensure timely delivery of orders without compromising quality
• Maintain calm and control during high-pressure periods

Requirements

• Minimum 5+ years experience in a professional kitchen
• At least 2–3 years in a leadership role (Head Chef or Sous Chef)
• Proven experience in menu development and kitchen setup
• Strong understanding of food costing and kitchen profitability
• Experience in a restaurant, hotel, or upscale lounge environment
• Strong leadership, discipline, and communication skills
• Ability to work under pressure and deliver consistent results

What We Are Looking For

• Someone who takes full ownership of the kitchen
• A chef who understands that consistency is more important than creativity alone
• A leader who can train and elevate a team, not just cook
• A professional who values cleanliness, structure, and standards

Important Note

All successful candidates will undergo a mandatory unpaid training and assessment period before full employment. This is to ensure alignment with our standards and expectations.

• Design a modern, well-balanced menu (grills, light bites, premium dishes, and pairings with drinks)
• Ensure dishes are visually appealing, consistent, and commercially viable
• Align menu with rooftop lounge experience (premium but efficient service)
• Introduce seasonal updates and specials
• Set up kitchen workflows for efficiency and speed during peak hours
• Establish standard recipes, portion control, and plating guides
• Maintain strict food safety and hygiene standards
• Oversee stock control, ordering, and supplier coordination
• Work closely on food costing and pricing strategy
• Minimize waste and control kitchen expenses
• Ensure all menu items meet targeted profit margins
• Recruit, train, and supervise kitchen staff
• Build a disciplined, professional, and accountable team culture
• Conduct hands-on training to maintain consistency in preparation and presentation
• Work closely with the Rooftop Supervisor to ensure smooth service
• Lead the kitchen during service hours
• Ensure timely delivery of orders without compromising quality
• Maintain calm and control during high-pressure periods

• Leadership
• Discipline
• Communication
• Menu Development
• Kitchen Setup
• Food Costing
• Kitchen Profitability
• Ability to work under pressure
• Consistency
• Cleanliness
• Structure
• Standards

• Minimum 5+ years experience in a professional kitchen
• At least 2–3 years in a leadership role (Head Chef or Sous Chef)
• Proven experience in menu development and kitchen setup
• Strong understanding of food costing and kitchen profitability
• Experience in a restaurant, hotel, or upscale lounge environment