Head Chef

Lume Rooftop; Singapore; Sur place; SGD 120 000 - 180 000; Plein temps

Résumé du poste

Lume Rooftop in Singapore is seeking a strategic Head of Culinary to oversee culinary operations across brands, ensuring quality, consistency, and profitability. You will lead R&D, menu development, supplier negotiations, and compliance across all outlets.

In this leadership role, you will manage budgets, mentor Kitchen Leads, monitor KPIs, and collaborate with marketing on promotions and events, while supporting new openings and kitchen setups.

Responsabilités

• 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.

Description du poste

• 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.