Lead the team at Hevel, one of the most exciting dining destinations nestled in the heart of Keong Saik Road. If you're passionate about crafting unforgettable culinary experiences and leading a dynamic team, we invite you to be a part of our journey. We're looking for a dedicated and creative Head Chef who shares our commitment to service excellence and exceptional hospitality. Join Hevel and help us redefine the art of dining in a distinct and atmospheric setting.
About Us
Hevel is a restaurant centered around communal eating and seasonality, elevated by fine dining training and technique. Drawing inspiration from leading the city's most celebrated kitchens, we are committed to creating an unforgettable dining experience.
Located on the ground floor of 1 Keong Saik Road, our dining room and bar occupy a series of intimate rooms that flow seamlessly between one another, anchored by an open kitchen that fosters interaction and connection.
Our cuisine is rooted in European techniques but draws inspiration from around the world, reflecting flavors from childhood memories, travels, and the diverse cuisines of the continent.
What We're Looking For
We are seeking an experienced and visionary Head Chef to lead our culinary team. As the culinary leader of Hevel, you will be responsible for all aspects of kitchen operations, including menu development, team building, and financial performance. The ideal candidate will possess the following qualifications and attributes:
Culinary Leadership
- Menu Development: Create and innovate seasonal menus that align with our concept of communal dining and showcase global inspirations, ensuring dishes are both creative and commercially viable.
- Quality Assurance: Uphold the highest standards of food quality, presentation, and consistency across all dishes served.
- Culinary Expertise: Extensive knowledge of European cooking techniques with the ability to integrate global flavors and modern culinary trends.
- Innovation: Stay abreast of industry developments and continuously introduce new techniques and ingredients to keep our offerings fresh and exciting.
Team Building and Management
- Leadership Skills: Recruit, train, and mentor kitchen staff, fostering a positive and collaborative work environment.
- Staff Development: Implement training programs to enhance team skills, promote career growth, and reduce staff turnover.
- Scheduling and Delegation: Effectively manage staff schedules and delegate responsibilities to ensure efficient kitchen operations.
- Communication: Maintain open and effective communication between the kitchen and front-of-house teams to ensure a seamless dining experience.
Operational and Financial Management
- Profit & Loss Analysis: Monitor and analyze the kitchen's financial performance, including managing food and labor costs to meet budgetary goals.
- Costing and Pricing: Develop accurate recipe costing and pricing strategies to ensure profitability while maintaining quality.
- Inventory Control: Oversee ordering, inventory management, and stock rotation to minimize waste and control expenses.
- Supplier Relationships: Build and maintain strong relationships with suppliers to secure the best quality ingredients at competitive prices.
- Reporting: Prepare regular reports on kitchen performance, including financial metrics and operational insights, for senior management review.
Compliance and Safety
- Regulatory Compliance: Ensure the kitchen operates in compliance with all health, safety, and hygiene regulations.
- Food Safety: Implement and maintain strict food safety protocols, including staff training and regular audits.
- Risk Management: Identify potential risks in kitchen operations and develop strategies to mitigate them.
Professional Attributes
- Strategic Vision: Ability to develop and execute a long-term culinary strategy that enhances the restaurant's reputation and market position.
- Problem-Solving: Proactive in addressing challenges and implementing effective solutions under pressure.
- Passion for Excellence: A genuine dedication to delivering exceptional dining experiences and exceeding guest expectations.
- Adaptability: Flexible and responsive to changing business needs, guest preferences, and market trends.
- Integrity: Uphold the highest standards of professionalism and ethics in all aspects of work.
Qualifications
- Experience: Minimum of 5-7 years in a senior culinary role, preferably as a Head Chef or Executive Chef in a high-end or fine dining establishment.
- Education: Culinary degree or equivalent professional experience.
- Certifications: Relevant food safety and management certifications are highly desirable.
- References: Strong professional references that attest to your leadership skills and culinary expertise.
What You Will Get
- Great Working Hours: Evenings only with no split shifts.
- Work-Life Balance: 44-hour workweeks with 2 days off (5-day workweeks).
- Staff Meals: Enjoy daily meals provided by the restaurant.
- Transportation: Late-night transport provided.
- Supportive Environment: A collaborative team and management committed to your success.
- Positive Workplace: A rewarding work environment with recognition for your contributions.
- Career Development: Opportunity to shape the culinary direction of Hevel and grow with the brand.
Additional Benefits
- Competitive Salary: Attractive salary package with performance-based incentives.
- Professional Development: Access to ongoing training and industry events.
- Employee Discounts: Discounts for family and friends to experience the restaurant.
- Health Benefits: Comprehensive health insurance and wellness programs.
- Paid Time Off: Generous vacation and personal days.
If you're an accomplished and passionate Head Chef looking to lead a dynamic team and make a significant impact, we'd love to hear from you. Join us at Hevel and help shape the future of dining.
