Head Chef

LUME CAPITAL PTE. LTD.; Singapore; On-site; SGD 90,000 - 140,000; Full time

Job summary

LUME CAPITAL PTE. LTD. in Singapore seeks a seasoned Culinary Leader to drive Culinary Leadership & Concept Development across Western and Asian menus.

You will lead the creation and execution of innovative dining concepts, seasonal menus, and promotional offerings that align with the brand. The role focuses on kitchen operations, team leadership, and people management, ensuring consistent quality, inventory control, and guest satisfaction at events and daily service.

Qualifications

• 5–10 years of culinary experience in Western and Asian cuisines.
• 2–3 years in a leadership role.
• Strong expertise in culinary techniques and kitchen operations.
• Proven experience in menu development and food costing.
• Strong leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced, high-standard dining environment.
• Creative mindset with passion for exceptional dining experiences.

Responsibilities

• Lead and develop the kitchen team including Sous Chefs and line cooks.
• Oversee daily kitchen operations to ensure high service standards.
• Maintain food quality, hygiene, and safety standards.
• Curate menus for events, catering, and special occasions.
• Collaborate with sales and operations for business growth.
• Monitor labour cost, staffing, and scheduling.

Skills

Menu development

Food costing

Kitchen management

Leadership

Staff training

Event catering

Vendor sourcing

Quality hygiene

Job description

Culinary Leadership & Concept Development

• Lead the creation and execution of innovative and high-quality Western and Asian menus
• Develop seasonal menus, promotional offerings, and new dining concepts aligned with the brand
• Ensure consistency, quality, and presentation standards across all dishes
• Stay updated on market trends, customer preferences, and competitor offerings
• Introduce creative fusion concepts and modern culinary techniques where appropriate

Kitchen Operations

• Oversee daily kitchen operations to ensure smooth service and high performance
• Maintain strict food quality, hygiene, and safety standards
• Manage inventory, food costing, purchasing, and supplier sourcing
• Minimise wastage and optimise kitchen efficiency and productivity
• Ensure proper kitchen maintenance and compliance with operational standards
• Collaborate with sales and operations teams to curate menus for events, catering, and special occasions
• Ensure seamless execution and exceptional guest satisfaction for all events and dining experiences
• Support business growth initiatives through creative menu planning and operational excellence

Team Leadership & Development

• Lead, mentor, and develop the kitchen team, including Sous Chefs and line cooks
• Conduct training on cooking techniques, product knowledge, food presentation, and kitchen standards
• Foster a positive, disciplined, and high-performance kitchen culture
• Encourage teamwork, creativity, and continuous improvement within the team

People & Performance Management

• Oversee manpower planning, staff scheduling, and labour cost control
• Conduct performance evaluations and support employee development and career progression
• Work closely with HR on recruitment, onboarding, training, and staff engagement initiatives

Requirements

• Minimum 5-10 years of relevant culinary experience in Western and Asian cuisine, with at least 2-3 years in a leadership role
• Strong expertise in Western and Asian culinary techniques, ingredients, and kitchen operations
• Proven experience in menu development, food costing, and kitchen management
• Strong leadership, communication, and organisational skills
• Ability to thrive in a fast-paced, high-standard dining environment
• Creative mindset with a passion for delivering exceptional dining experiences