L
Head Chef
L
Head Chef
lume social pte. ltd.- Posted 5 days ago
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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.
More Info
Key Skills
Kitchen Audits
About Company
Skills:
Menu Development, Kitchen Management, Japanese culinary techniques
Skills:
Culinary Leadership, Clay-oven temperature control, Tandoor Station Management, Traditional spice profiles, Batch cooking, Cost Inventory Control, Kitchen Staff Operations, Hygiene Safety Compliance, Menu Development, Masalas Marinades
Skills:
Inventory Management Systems, Menu Planning, Food Costing, Kitchen Management, Menu Development, Haccp, Culinary Certifications
Skills:
Japanese fine dining, food menu development
Skills:
culinary strategy, Menu Development, food safety certification, financial management, wine and beverage pairing principles, cost-control practices, tasting menu or degustation concepts, budgeting