Head Chef – Western Cuisine & Breakfast Operations

BMG Hospitality; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

BMG Hospitality in Singapore seeks an experienced Head Chef to lead the Western cuisine kitchen supporting its Capsule Modern concept. You will oversee menu development, food costing, breakfast production and kitchen operations across restaurant and hotel teams.

The ideal candidate will drive high standards, train staff, manage inventory and collaborate with procurement, finance and operations to scale the business while embracing AI‑driven systems.

Qualifications

• Relevant experience as a Head Chef, Senior Sous Chef or experienced Sous Chef ready to step into a leadership position.
• Strong experience in Western cuisine.
• Demonstrated ability to lead and manage a kitchen team.
• Strong knowledge of kitchen operations and food production.
• Experience with high-volume food production will be an advantage.
• Experience supporting hotel breakfast operations, buffet breakfast or central kitchen production will be an advantage.
• Strong knowledge of food costing, portion control and inventory management.
• Good understanding of food safety, hygiene and kitchen compliance requirements.
• Able to manage food cost and minimise wastage.
• Able to plan production according to expected guest numbers and restaurant demand.
• Strong organisational and leadership skills.
• Able to train and develop junior kitchen employees.
• Able to work closely with Restaurant, Hotel Operations, Procurement and Finance teams.
• Comfortable working in a fast-growing and start-up hospitality environment.
• Comfortable using digital systems, cloud applications, ChatGPT and AI-assisted tools.
• Willing to be hands-on and actively involved in kitchen production when required.

Responsibilities

• Lead and manage the day-to-day kitchen operations of our Western cuisine restaurant in Chinatown.
• Take overall responsibility for food quality, consistency, presentation and kitchen production.
• Lead, train, motivate and develop the kitchen team.
• Manage Sous Chefs, cooks and other kitchen employees.
• Establish clear kitchen responsibilities, workflows and operating standards.
• Plan and oversee the preparation of daily breakfast for BMG’s capsule hotel guests.
• Coordinate breakfast production volumes based on hotel occupancy and expected guest numbers.
• Ensure breakfast is prepared efficiently, consistently and within agreed food-cost targets.
• Support food preparation and menu planning for BMG social events, guest activities, community programmes and special functions.
• Work closely with the Restaurant Manager, Guest Experience Manager and hotel operations teams to coordinate events and guest requirements.
• Develop, maintain and improve Western cuisine menus.
• Standardise recipes, portion sizes and food presentation.
• Prepare recipe costing and monitor food-cost percentages.
• Participate in menu engineering and pricing reviews.
• Monitor ingredient usage, yield and wastage.
• Maintain strong control over high‑value ingredients and food inventory.
• Work closely with the Purchaser on ordering, supplier selection, product specifications and pricing.
• Forecast food requirements based on restaurant sales, hotel occupancy, breakfast demand and scheduled events.
• Maintain appropriate stock levels while reducing over‑ordering and unnecessary wastage.
• Ensure proper FIFO stock rotation and food‑storage procedures.
• Conduct regular stock checks and assist with inventory control.
• Maintain high standards of kitchen hygiene, sanitation and food safety.
• Ensure compliance with applicable Singapore food‑safety and operational requirements.
• Maintain accurate kitchen records, temperature checks, cleaning schedules and food‑safety documentation.
• Prepare kitchen manpower rosters and ensure efficient staff deployment.
• Manage kitchen productivity and overtime.
• Conduct daily kitchen briefings and communicate operational requirements clearly to the team.
• Work closely with the Restaurant Manager on restaurant sales, promotions, functions and special menus.
• Support management with new restaurant, hotel and kitchen openings as the BMG Hospitality group expands.

Skills

Leadership

Western cuisine

Food cost

Inventory management

Menu planning

Training team

HACCP & hygiene

Cloud/AI tools

Breakfast operations

Event support

Job description

BMG Hospitality in Singapore seeks an experienced Head Chef to lead the Western cuisine kitchen supporting its Capsule Modern concept. You will oversee menu development, food costing, breakfast production and kitchen operations across restaurant and hotel teams.

The ideal candidate will drive high standards, train staff, manage inventory and collaborate with procurement, finance and operations to scale the business while embracing AI‑driven systems.