- Singapore
Full Time Chef De Cuisine Jobs, Salary up to SGD 6,500 in THE LOCO GROUP PTE. LTD. - Maukerja
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Job Description
Responsibilities
The Chef de Cuisine is an operationally focused leader responsible for menu evolution, dish execution, and maintaining high kitchen standards across the group’s four restaurant locations. Rostered dynamically across all four venues, the role assists the Head Chef in daily operations, manages all kitchen team members, and ensures the efficient, profitable, and safe delivery of exceptional food.
Core Duties & Responsibilities
Operational Leadership & Kitchen Management
Cross-Venue Presence: Execute shifts across all four group restaurants to monitor service pacing, maintain operational consistency, and enforce set service times.
Team Management & Culture: Lead, motivate, and direct all kitchen staff to foster a fun, progressive, energetic, and disciplined work environment with high morale.
Safety & Compliance: Enforce strict adherence to food safety, hygiene, and Occupational Health & Safety (OH&S) standards across all locations.
Systems & Administration: Oversee operational systems, enforce the invoice procedure and Goods Received SOP, and streamline task management for cohesive communication during management briefings.
Quality Assurance
Consistency: Conduct monthly BOH audits, and regular spot checks to ensure recipes & SOPs are being followed.
Supply Chain: Carry out supplier audits and review ingredients on a regular basis to maximise quality and value for money of key suppliers.
Monitoring Feedback: Review monthly guest feedback reports & mystery diner scores and address and recurring or food-focussed feedback when necessary.
Menu Development & Culinary Innovation
Seasonal Evolution: Execute regular quarterly menu changes (updating ~10% of the menu) to keep offerings fresh, seasonal, and appealing through structured R&D.
Collaboration & Input: Solicit and integrate kitchen staff ideas and feedback into menu concepts and operational workflows.
Supplier & Produce Research: Conduct ongoing R&D with suppliers and produce vendors to optimize quality and seasonal availability.
Financial Management & Inventory
Food Cost Control: Maintain a strict 25% Food Cost Percentage target across all venues.
Costing & Data Entry: Perform thorough menu costing and maintain complete data entry in company food cost (FC) spreadsheets.
Stock Control: Manage inventory and stock control systems effectively to minimize waste and close discrepancies between gross and net profit.
Learning, Development & Retention
Training Execution: Implement structured training schedules to ensure all staff can prepare and present menu items to standard with absolute role clarity.
Turnover Reduction: Monitor staff turnover rates, conduct formal exit interviews when departures occur, and address systemic issues to improve retention.
Key Performance Indicators (KPIs) & Targets
Guest Satisfaction: Achieve and maintain >4.5 satisfaction ratings and positive food quality feedback across all four venues.
Brand Menu Launch: Execute the successful launch of one major new menu per brand, per year (supported by quarterly seasonal updates).
Average Spend per Head: Drive consistent growth in average spend per head on food across the group.
Financial Target: Achieve and maintain budgeted food cost target at each venue.
Calling all amigos! We are looking for ambitious and passionate individuals to join our Super Loco family. The Super Loco Group is rapidly expanding, opening new outlets in Singapore and around the region, and we are actively looking for team members who are interested to join us on this exciting journey.
The Super Loco Group operates four of Singapore’s most popular Mexican restaurants: Lucha Loco in Duxton Hill and Super Loco in Robertson Quay & Custom House. In 2018, the group opened Chico Loco, a casual Mexican flavoured rotisserie chicken concept.
The Loco Group continues to be one of Singapore’s most dynamic and progressive hospitality groups, reknown for its fun, upbeat and festive venues. Australian Celebrity Chef Jason Jones (of Mamasita fame) leads our kitchen team while our bar program is lead by co-owner Ajay Parag and supported by Proof & Co. who operates Asia’s top-ranked bar, 28 Hong Kong Street. In addition, our front of house team consistently delivers a friendly, fun, warm and welcoming service - which keeps our guests coming back for more.
Our vision is to be the best Mexican restaurant & bar group in the world, offering high quality, modern and delicious Mexican food. We aim to achieve this by achieving the following goals:
World class - to provide world class standards in customer service and restaurant operations
Experience - to offer a fun, festive and unforgettable experience for every guest
People - to create a family environment and a great place to work, where we are inspired and motivated to be our best and provide opportunities to develop careers
Dining - to be recognised as providing the very best in modern Mexican food and drinks globally
If you are charismatic, energetic, have a great attitude, and are motivated to build your career with a growing and fun company - then we want you to join us!
WE AIM TO BE THE BEST F&B EMPLOYER IN SINGAPORE!
Why do we want to be the best F&B employer in Singapore?
The best way to ensure a great customer experience is to put your employees first. There is no other way employees could outperform in front of customers if they don't feel good about themselves. And if that doesn't happen, how can your business succeed and grow “ - Danny Meyer
The Loco Group is committed to recognising its “Employees” as its greatest resource. Our objective is to identify talent and to develop our people to their fullest potential, through coaching, career development, training courses, and succession planning.
Core Duties & Responsibilities
Operational Leadership & Kitchen Management
Cross-Venue Presence: Execute shifts across all four group restaurants to monitor service pacing, maintain operational consistency, and enforce set service times.
Team Management & Culture: Lead, motivate, and direct all kitchen staff to foster a fun, progressive, energetic, and disciplined work environment with high morale.
Safety & Compliance: Enforce strict adherence to food safety, hygiene, and Occupational Health & Safety (OH&S) standards across all locations.
Systems & Administration: Oversee operational systems, enforce the invoice procedure and Goods Received SOP, and streamline task management for cohesive communication during management briefings.
Quality Assurance
Consistency: Conduct monthly BOH audits, and regular spot checks to ensure recipes & SOPs are being followed.
Supply Chain: Carry out supplier audits and review ingredients on a regular basis to maximise quality and value for money of key suppliers.
Monitoring Feedback: Review monthly guest feedback reports & mystery diner scores and address and recurring or food-focussed feedback when necessary.
Menu Development & Culinary Innovation
Seasonal Evolution: Execute regular quarterly menu changes (updating ~10% of the menu) to keep offerings fresh, seasonal, and appealing through structured R&D.
Collaboration & Input: Solicit and integrate kitchen staff ideas and feedback into menu concepts and operational workflows.
Supplier & Produce Research: Conduct ongoing R&D with suppliers and produce vendors to optimize quality and seasonal availability.
Financial Management & Inventory
Food Cost Control: Maintain a strict 25% Food Cost Percentage target across all venues.
Costing & Data Entry: Perform thorough menu costing and maintain complete data entry in company food cost (FC) spreadsheets.
Stock Control: Manage inventory and stock control systems effectively to minimize waste and close discrepancies between gross and net profit.
Learning, Development & Retention
Training Execution: Implement structured training schedules to ensure all staff can prepare and present menu items to standard with absolute role clarity.
Turnover Reduction: Monitor staff turnover rates, conduct formal exit interviews when departures occur, and address systemic issues to improve retention.
Key Performance Indicators (KPIs) & Targets
Guest Satisfaction: Achieve and maintain >4.5 satisfaction ratings and positive food quality feedback across all four venues.
Brand Menu Launch: Execute the successful launch of one major new menu per brand, per year (supported by quarterly seasonal updates).
Average Spend per Head: Drive consistent growth in average spend per head on food across the group.
Financial Target: Achieve and maintain budgeted food cost target at each venue.
Calling all amigos! We are looking for ambitious and passionate individuals to join our Super Loco family. The Super Loco Group is rapidly expanding, opening new outlets in Singapore and around the region, and we are actively looking for team members who are interested to join us on this exciting journey.
The Super Loco Group operates four of Singapore’s most popular Mexican restaurants: Lucha Loco in Duxton Hill and Super Loco in Robertson Quay & Custom House. In 2018, the group opened Chico Loco, a casual Mexican flavoured rotisserie chicken concept.
The Loco Group continues to be one of Singapore’s most dynamic and progressive hospitality groups, reknown for its fun, upbeat and festive venues. Australian Celebrity Chef Jason Jones (of Mamasita fame) leads our kitchen team while our bar program is lead by co-owner Ajay Parag and supported by Proof & Co. who operates Asia’s top-ranked bar, 28 Hong Kong Street. In addition, our front of house team consistently delivers a friendly, fun, warm and welcoming service - which keeps our guests coming back for more.
Our vision is to be the best Mexican restaurant & bar group in the world, offering high quality, modern and delicious Mexican food. We aim to achieve this by achieving the following goals:
World class - to provide world class standards in customer service and restaurant operations
Experience - to offer a fun, festive and unforgettable experience for every guest
People - to create a family environment and a great place to work, where we are inspired and motivated to be our best and provide opportunities to develop careers
Dining - to be recognised as providing the very best in modern Mexican food and drinks globally
If you are charismatic, energetic, have a great attitude, and are motivated to build your career with a growing and fun company - then we want you to join us!
WE AIM TO BE THE BEST F&B EMPLOYER IN SINGAPORE!
Why do we want to be the best F&B employer in Singapore?
The best way to ensure a great customer experience is to put your employees first. There is no other way employees could outperform in front of customers if they don't feel good about themselves. And if that doesn't happen, how can your business succeed and grow “ - Danny Meyer
The Loco Group is committed to recognising its “Employees” as its greatest resource. Our objective is to identify talent and to develop our people to their fullest potential, through coaching, career development, training courses, and succession planning.
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