Profit-Driven Executive Chef & Menu Innovation Lead

La Braceria; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

La Braceria in Singapore is seeking a professional to lead F&B operations with a focus on achieving financial forecasts and budgets, coordinating marketing promotions, and optimizing inventory control for profitability and service efficiency.

The role also involves designing dishes aligned with the menu and customer preferences, promoting collaboration between kitchen and service teams, and managing staff through hiring, training, and performance decisions to maintain a skilled workforce.

Qualifications

• Working knowledge of F&B professional principles and practices.
• Skills in human resources management to support team development.
• Familiarity with ordering and inventory management systems.
• Awareness of current culinary trends and best cooking practices.
• Strong interpersonal communication and presentation skills.

Responsibilities

• Collaborate with management to meet financial forecasts and company budget targets.
• Coordinate with agents to plan and execute marketing promotions that maximize revenue.
• Oversee daily operations to ensure smooth workflow and cost-effective inventory control.
• Implement business strategies aimed at increasing profitability in F&B operations.
• Foster cooperation between food preparation and service teams to ensure timely and efficient kitchen service.
• Manage human resources by hiring, training, promoting, and terminating staff to maintain a skilled workforce.

Skills

F&B knowledge

HR management

Inventory management

Culinary trend awareness

Communication & presentation

Tools

Inventory systems

Job description

La Braceria in Singapore is seeking a professional to lead F&B operations with a focus on achieving financial forecasts and budgets, coordinating marketing promotions, and optimizing inventory control for profitability and service efficiency.

The role also involves designing dishes aligned with the menu and customer preferences, promoting collaboration between kitchen and service teams, and managing staff through hiring, training, and performance decisions to maintain a skilled workforce.