Kerja Sepenuh Masa Head Chef, Gaji tinggi SGD 5,000 di LUME CAPITAL PTE. LTD. Islandwide (Singapore) - Maukerja

Culinary Leadership & Concept Development 

• Lead the creation and execution of innovative and high-quality Western and Asian menus 
• Develop seasonal menus, promotional offerings, and new dining concepts aligned with the brand 
• Ensure consistency, quality, and presentation standards across all dishes 
• Stay updated on market trends, customer preferences, and competitor offerings 
• Introduce creative fusion concepts and modern culinary techniques where appropriate 

Kitchen Operations 

• Oversee daily kitchen operations to ensure smooth service and high performance 
• Maintain strict food quality, hygiene, and safety standards 
• Manage inventory, food costing, purchasing, and supplier sourcing 
• Minimise wastage and optimise kitchen efficiency and productivity 
• Ensure proper kitchen maintenance and compliance with operational standards 
• Collaborate with sales and operations teams to curate menus for events, catering, and special occasions 
• Ensure seamless execution and exceptional guest satisfaction for all events and dining experiences 
• Support business growth initiatives through creative menu planning and operational excellence 

Team Leadership & Development 

• Lead, mentor, and develop the kitchen team, including Sous Chefs and line cooks 
• Conduct training on cooking techniques, product knowledge, food presentation, and kitchen standards 
• Foster a positive, disciplined, and high-performance kitchen culture 
• Encourage teamwork, creativity, and continuous improvement within the team 
• People & Performance Management 
• Oversee manpower planning, staff scheduling, and labour cost control 
• Conduct performance evaluations and support employee development and career progression 
• Work closely with HR on recruitment, onboarding, training, and staff engagement initiatives 

Requirements 

• Minimum 5–10 years of relevant culinary experience in Western and Asian cuisine, with at least 2–3 years in a leadership role 
• Strong expertise in Western and Asian culinary techniques, ingredients, and kitchen operations 
• Proven experience in menu development, food costing, and kitchen management 
• Strong leadership, communication, and organisational skills 
• Ability to thrive in a fast-paced, high-standard dining environment 
• Creative mindset with a passion for delivering exceptional dining experiences