We are seeking a talented and passionate Head Chef to lead one of our key kitchen operations at the newly revitalized 1939. Reporting to the Executive Chef, you will be responsible for the daily culinary execution and operational excellence of your designated kitchen, contributing directly to the gastronomic success of our iconic venue. This is an exciting opportunity to lead a dedicated team and make a significant impact on our guest's dining experience.
Key Responsibilities:
- Kitchen Operations: Manage and oversee all daily culinary operations for your designated kitchen (e.g., main restaurant kitchen, ground floor F&B kitchen), ensuring smooth workflow and efficiency from prep to service.
- Menu Execution: Ensure consistent execution of all menu items according to established recipes, quality standards, and presentation guidelines set by the Executive Chef.
- Quality Control: Maintain the highest standards of food quality, freshness, taste, and presentation. Conduct regular checks to ensure all dishes meet 1939's stringent quality benchmarks.
- Team Leadership & Supervision: Lead, motivate, and train a team of Sous Chefs, Chef de Parties, and Commis Chefs within your kitchen. Oversee their performance, development, and adherence to operational procedures.
- Inventory & Cost Control: Assist in managing food inventory, minimizing waste, and controlling food costs within your kitchen. Participate in ordering and receiving processes.
- Hygiene & Safety: Strictly enforce and adhere to all food safety, hygiene, and sanitation standards (HACCP principles, SFA regulations) within your kitchen area.
- Collaboration: Work closely with the Executive Chef and other kitchen and FOH teams to ensure seamless communication and an integrated guest experience across all floors.
Skills & Qualifications:
- Minimum of 6-8 years of progressive culinary experience, with at least 2-3 years in a Head Chef or Sous Chef role in a reputable restaurant or F&B establishment.
- Proven ability to lead and manage a culinary team effectively in a fast-paced environment.
- Strong knowledge of various cooking techniques and a deep understanding of food preparation.
- Excellent understanding of food safety and hygiene regulations in Singapore.
- Demonstrated ability to maintain high standards of quality and consistency.
- Strong communication and interpersonal skills.
- Relevant culinary qualifications (e.g., Diploma/Certificate from a recognized culinary institute) are preferred.
What We Offer:
- A challenging and rewarding role at a landmark F&B destination.
- A dynamic and collaborative 5-day work week culture.
- Comprehensive full medical insurance benefits .
- The opportunity to lead a key culinary team within an iconic, multi-concept venue.
- Professional growth within a visionary new F&B group led by industry veterans.
Application Process: If you are a passionate and experienced Head Chef ready to contribute to the culinary excellence of 1939, please submit your resume and a compelling cover letter detailing your relevant experience to opusgroup.sg@gmail.com
Interview Details: Interviews will be conducted either in-person at our office or via Zoom , depending on mutual convenience.
Availability: We are looking for candidates who can be available to commence work by July 2025 to support our critical pre-opening activities and August 2025 relaunch.