- River Valley Central Region (Singapore) Singapore
Kerja Sepenuh Masa Culinary Director, Gaji tinggi SGD 20,000 di BAO FAST FOODS SG PTE. LTD. Central Region (Singapore) - Maukerja
Culinary Director
BAO FAST FOODS SG PTE. LTD.
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
As Culinary Director, you will lead the menu development and research & development for the venue, ensuring culinary and product excellence in support of the business.
Menu development and R&D for a fast food and convenience format, balancing speed, consistency and craft across a growing multi-site network
Building and maintaining a standardised recipe and SOP system that any culinary team can execute reliably, regardless of site or market
Leading training and upskilling of the culinary team, with focus on high-volume, fast-turnaround execution and consistency at scale
Owning the product pipeline — from concept to menu, including limited-time offers and market-specific adaptations (starting with Singapore)
Managing food cost, margin and sourcing strategy across the brand, with an eye on scalability as new sites open
Culinary lead on pop-ups and various operational activities, and on the set-up of the first permanent flagship site
Input on kitchen design, layout and equipment specification, ensuring the kitchen is built to serve the menu efficiently at speed
Supporting the wider leadership team on day-to-day kitchen operations where needed
Menu development and R&D for a fast food and convenience format, balancing speed, consistency and craft across a growing multi-site network
Building and maintaining a standardised recipe and SOP system that any culinary team can execute reliably, regardless of site or market
Leading training and upskilling of the culinary team, with focus on high-volume, fast-turnaround execution and consistency at scale
Owning the product pipeline — from concept to menu, including limited-time offers and market-specific adaptations (starting with Singapore)
Managing food cost, margin and sourcing strategy across the brand, with an eye on scalability as new sites open
Culinary lead on pop-ups and various operational activities, and on the set-up of the first permanent flagship site
Input on kitchen design, layout and equipment specification, ensuring the kitchen is built to serve the menu efficiently at speed
Supporting the wider leadership team on day-to-day kitchen operations where needed
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