Kerja Sepenuh Masa, Head Chef, Humpback di Jigger & Pony Group - Maukerja

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants

• -Humpback – oyster bar and seafood bistro with a focused wine & cocktail lis
• tCaffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfron

t
Cocktail Bar

• s-Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 202
• 5)Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classi
• csLive Twice – Cocktail bar inspired by mid-century modern Jap
• anPop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business Distri
• ctCosmo Pony - Convivial bar with a cosmopolitan soul in Jakar
• taBOP - Korean cocktail dining bar in Tanjong Pag

ar
The Group is expanding our team, and we are seeking a passionate, people-leader to join us as Head Chef at Humpback. Working directly with our Group Executive Chef, this role is ideal for a hands-on leader with strong people and operational capabilities, creativity, and a passion for developing high-performing kitchen teams while delivering exceptional guest experienc

es.
Job Descrip

• tionLead and oversee the overall daily kitchen operations, ensuring smooth execution of service, food quality, and operational excelle
• nce.Work closely with the Group Executive Chef and management team to uphold the culinary vision, standards, and identity of the restaur
• ant.Drive consistency in food preparation, presentation, flavour, and portioning standards across all dishes ser
• ved.Take ownership of kitchen performance, ensuring readiness for service, efficient workflow, and high standards during mise-en-place and service peri
• ods.Lead, mentor, and develop the kitchen team, including Junior Sous Chefs, Chef de Partie, and trainees, fostering a culture of accountability, growth, and teamw
• ork.Manage staffing, scheduling, and manpower planning to support operational requirements and business ne
• eds.Oversee inventory management, ordering, stock rotation, and food cost controls to minimise wastage and optimise profitabil
• ity.Monitor and maintain kitchen cleanliness, organisation, and maintenance to ensure compliance with SFA food hygiene and workplace safety standa
• rds.Collaborate with the Group Executive Chef on menu development, seasonal offerings, recipe refinement, and R&D initiati
• ves.Drive continuous improvement in kitchen systems, workflows, and operational efficienc
• ies.Maintain strong communication and collaboration with front-of-house teams to ensure a seamless guest experie
• nce.Uphold and promote the Company’s culture and core values within the kitchen team, creating a positive, disciplined, and professional work environm

ent.
Job Require

• mentsMinimum 5 years of experience in a professional kitchen, with at least 2 years in a leadership role such as Sous Chef or Chef de Cui
• sine.Prior experience in seafood-focused, Japanese cuisine or casual dining concepts will be advantag
• eous.Strong leadership and people management skills, with the ability to motivate, mentor, and develop t
• eams.Solid understanding of kitchen operations, costing, inventory management, and labour plan
• ning.Strong palate, attention to detail, and commitment to consistency and qua
• lity.Ability to thrive in a high-volume, fast-paced service environment while maintaining composure under pres
• sure.Proactive, solutions-oriented mindset with strong organisational and communication sk
• ills.Good understanding of food hygiene, kitchen safety, and SFA regulat
• ions.Passion for hospitality, continuous learning, and culinary innova