Head Chef

LUME ROOFTOP PTE. LTD.; Singapore; On-site; SGD 90,000 - 120,000; Full time

Job summary

LUME ROOFTOP PTE. LTD. seeks an experienced culinary leader to oversee operations across all brands in Singapore. You will drive menu development, seasonal promotions, and brand-aligned initiatives while ensuring premium quality and consistency across outlets.

You will manage costs, implement standardized recipes and SOPs, and coach Kitchen Leads to maximize profitability and guest satisfaction. This role collaborates with operations, marketing, and management on growth plans.

Responsibilities

• Oversee culinary operations across all brands, ensuring consistent food quality and standards.
• Lead R&D, menu development, and seasonal promotions aligned with brand identity and market trends.
• Manage kitchen budgets, food costs, wastage, and menu profitability.
• Develop and standardize recipes, portion controls, plating guidelines, and kitchen SOPs.
• Source and negotiate with suppliers for 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, including manpower planning and performance development.
• Monitor culinary KPIs, sales performance, and guest feedback for continuous improvement.
• Collaborate with management, operations, and marketing on promotions, events, and brand initiatives.
• Support new outlet openings, kitchen setups, menu implementation, and expansion.
• Conduct regular kitchen audits to ensure efficiency, quality, and standards compliance.
• Undertake ad hoc assignments aligned with strategic objectives.

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.