Head Chef - Sustainable Culinary & Smart Kitchen Operations (CCP PMET)

bmg hospitality pte. ltd.; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

BMG is redesigning the Head Chef role around high-volume production, sustainable kitchen operations, digital forecasting, predictive ordering, food-waste control, and scalable team standards.

The career-conversion pathway may include up to 24 weeks of structured OJT in sustainability, waste analysis, production forecasting, digital PAR control, predictive ordering and data-led menu engineering.

Qualifications

• Suitable background includes culinary production, cook, chef de partie, kitchen supervision, catering, institutional food production or related culinary backgrounds.

Responsibilities

• Maintain recipe, portion, quality, presentation and production standards.
• Plan high-volume breakfast and restaurant production using occupancy and historical consumption.
• Use digital PAR levels and demand forecasts to determine preparation quantities.
• Track yield, spoilage, waste and waste-to-revenue ratios.
• Use digital recipe and inventory systems to improve consistency and production control.
• Work with Procurement on supplier assessment, sustainable alternatives, pricing and ordering.
• Use predictive ordering to reduce dead stock and emergency buying.
• Develop sustainable ingredient, portion-control and waste-reduction practices.
• Monitor opportunities to reduce kitchen energy, water and resources.
• Use sales, food-cost and margin information for menu engineering.
• Train kitchen employees in standardized production, sustainability and digital systems.
• Support scalable kitchen processes for future expansion.

Job description

About the Role

BMG is redesigning the Head Chef role around high-volume production, sustainable kitchen operations, digital forecasting, predictive ordering, food-waste control, menu analytics and scalable team standards.

The successful candidate does not necessarily need to have previously held the title of Head Chef or Sous Chef.

Key Responsibilities

• Maintain BMG recipe, portion, quality, presentation and production standards.

• Plan high-volume breakfast and restaurant production using hotel occupancy and historical consumption.

• Use digital PAR levels and demand forecasts to determine preparation quantities.

• Track yield, spoilage, overproduction, food waste and waste-to-revenue ratios.

• Use digital recipe and inventory systems to improve consistency and production control.

• Work with Procurement on supplier assessment, sustainable alternatives, pricing and ordering.

• Use predictive ordering to reduce dead stock and emergency buying.

• Develop sustainable ingredient, portion-control and waste-reduction practices.

• Monitor practical opportunities to reduce kitchen energy, water and resource consumption.

• Use sales, food-cost and margin information for menu engineering.

• Train kitchen employees in standardised production, sustainability and digital systems.

• Support scalable kitchen processes for future BMG restaurant and hotel expansion.

CCP Growth Skills

• Environmental Sustainability Management

• Green Procurement

• Sustainable Food Production Design

• Data Analytics

Structured Career Conversion

The career-conversion pathway may include up to 24 weeks of structured OJT in sustainability, waste analysis, production forecasting, digital PAR control, predictive ordering and data-led menu engineering.

Suitable Background

Candidates may come from culinary production, cook, chef de partie, kitchen supervision, catering, institutional food production or other relevant culinary backgrounds. The focus is the candidate's ability and willingness to develop into a scalable, technology-enabled kitchen leader.