Head Chef

Lume Capital Pte Ltd; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

Lume Capital Pte Ltd in Singapore seeks a senior culinary leader to oversee culinary operations across all brands, ensuring consistent quality, presentation and standards. You will drive R&D, menu development, seasonal promotions, and supplier negotiations to support profitability.

You will lead and mentor Kitchen Leads, monitor KPIs, collaborate on campaigns, and support new openings while maintaining compliance with food safety and regulatory requirements.

Responsibilities

• Oversee culinary operations across all brands, ensuring consistent food quality, presentation, and operational standards.
• Lead R&D, menu development, and seasonal promotions aligned with brand identity, market trends, and business objectives.
• Manage kitchen budgets, food costs, wastage, and menu profitability to achieve financial targets.
• Develop and standardize recipes, portion controls, plating guidelines, and kitchen SOPs across all outlets.
• Source and negotiate with suppliers to ensure ingredient quality, cost-effectiveness, and supply consistency.
• Ensure compliance with food safety, hygiene, sanitation, and regulatory requirements.
• Lead, train, and mentor Kitchen Leads and culinary teams, overseeing manpower planning and performance development.
• Monitor culinary KPIs, sales performance, and guest feedback to drive continuous improvement.
• Collaborate with management, operations, and marketing on promotional campaigns, events, and brand initiatives.
• Support new outlet openings, kitchen setups, menu implementation, and business expansion.
• Conduct regular kitchen audits to ensure operational efficiency, quality consistency, and compliance with established standards.
• Undertake ad hoc assignments as directed by management, aligned with the group's strategic objectives and operational priorities.

Job description

• Oversee culinary operations across all brands, ensuring consistent food quality, presentation, and operational standards.

• Lead R&D, menu development, and seasonal promotions aligned with brand identity, market trends, and business objectives.

• Manage kitchen budgets, food costs, wastage, and menu profitability to achieve financial targets.

• Develop and standardize recipes, portion controls, plating guidelines, and kitchen SOPs across all outlets.

• Source and negotiate with suppliers to ensure ingredient quality, cost-effectiveness, and supply consistency.

• Ensure compliance with food safety, hygiene, sanitation, and regulatory requirements.

• Lead, train, and mentor Kitchen Leads and culinary teams, overseeing manpower planning and performance development.

• Monitor culinary KPIs, sales performance, and guest feedback to drive continuous improvement.

• Collaborate with management, operations, and marketing on promotional campaigns, events, and brand initiatives.

• Support new outlet openings, kitchen setups, menu implementation, and business expansion.

• Conduct regular kitchen audits to ensure operational efficiency, quality consistency, and compliance with established standards.

• Undertake ad hoc assignments as directed by management, aligned with the group's strategic objectives and operational priorities.