Head Chef / Group Executive Chef

Position Summary

The Head Chef / Group Executive Chef is responsible for overseeing all culinary operations across the company's Central Kitchen and restaurant outlets in Singapore, Indonesia, and future overseas markets. This role leads menu innovation, food quality, kitchen operations, cost control, and culinary team development while ensuring consistency and operational excellence across all locations.

The Head Chef will work closely with the Management Team to support business growth, new outlet openings, overseas expansion, and continuous improvement of products and operational standards.

Key Responsibilities

1. Culinary Leadership

• Lead and manage all culinary operations across the Group.
• Develop and implement culinary strategies aligned with the company's business objectives.
• Maintain consistent food quality, taste, and presentation across all outlets.
• Ensure all recipes and preparation methods are standardized.
• Continuously improve food quality and operational efficiency.

2. Central Kitchen Operations

• Oversee the daily operations of the Central Kitchen.
• Ensure efficient production planning to support all outlets.
• Monitor production schedules to ensure timely supply of ingredients and semi-prepared products.
• Maintain food safety, hygiene, and sanitation standards.
• Ensure proper inventory management and stock rotation.
• Optimize production workflow and labour productivity.

3. Restaurant Kitchen Operations

Responsible for overseeing kitchen operations in:

• Singapore outlets
• Indonesia outlets
• Future overseas outlets

Responsibilities include:

• Ensure consistent food preparation and presentation.
• Conduct regular outlet kitchen inspections.
• Ensure compliance with SOPs.
• Monitor kitchen cleanliness and equipment maintenance.
• Resolve operational issues promptly.
• Support outlet openings and operational improvements.

4. Research & Development (R&D)

• Lead product innovation and menu development.
• Develop new dishes and seasonal promotions.
• Improve existing recipes based on customer feedback.
• Standardize recipes for scalability.
• Conduct product testing before implementation.
• Work closely with Marketing on promotional launches.

5. Food Quality Assurance

• Establish and maintain food quality standards.
• Conduct regular quality audits.
• Monitor taste consistency across all locations.
• Investigate customer complaints relating to food quality.
• Implement corrective actions where necessary.
• Ensure compliance with local food regulations.

6. Standard Operating Procedures (SOP)

• Develop and maintain kitchen SOPs.
• Standardize cooking methods.
• Standardize ingredient specifications.
• Standardize portion control.
• Standardize plating presentation.
• Review SOPs periodically for continuous improvement.

7. Cost Control

• Monitor food cost percentage.
• Reduce food wastage.
• Improve kitchen productivity.
• Review purchasing specifications.
• Work closely with Procurement on supplier selection.
• Identify cost-saving opportunities without compromising quality.

8. Kitchen Team Management

• Lead, mentor and develop kitchen teams.
• Recruit and train chefs and kitchen staff.
• Conduct performance evaluations.
• Plan manpower deployment.
• Foster teamwork and a positive working culture.
• Ensure succession planning for key kitchen positions.

9. Training & Development

• Conduct culinary training programs.
• Train staff on recipes and SOPs.
• Train outlet chefs before new product launches.
• Evaluate training effectiveness.
• Coach kitchen supervisors and outlet head chefs.

10. Overseas Expansion Support

Support new market expansion including:

• Kitchen design consultation
• Equipment planning
• Menu localization
• Recipe adaptation
• Staff recruitment and training
• New outlet setup
• Opening support
• Post-opening operational monitoring

Travel overseas as required.

11. Procurement & Supplier Management

• Work closely with suppliers.
• Source quality ingredients.
• Evaluate new products.
• Negotiate product specifications.
• Approve ingredient substitutions.
• Ensure supplier quality standards are maintained.

12. Food Safety & Compliance

Ensure compliance with:

• Singapore SFA requirements
• Indonesia food safety regulations
• HACCP principles
• Company food safety policies
• Workplace safety standards
• Personal hygiene standards

13. Operational Planning

• Forecast production requirements.
• Support new outlet opening schedules.
• Assist in annual budgeting.
• Plan equipment upgrades.
• Improve kitchen workflow.
• Implement process improvements.

14. Cross-Functional Collaboration

Work closely with:

• Operations Team
• Marketing Department
• Procurement
• Warehouse
• HR Department
• Finance
• Management Team

to ensure successful execution of business initiatives.

Key Performance Indicators (KPIs)

The Head Chef will be assessed based on:

• Food quality consistency
• Customer satisfaction
• Food cost control
• Kitchen productivity
• SOP compliance
• Successful R&D launches
• New outlet opening success
• Staff training completion
• Kitchen hygiene audit results
• Reduction in food wastage
• Inventory accuracy
• Operational efficiency
• Overseas expansion support

Requirements

Education

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field is preferred.

Experience

• Minimum 8–10 years of culinary management experience.
• At least 5 years in a senior leadership role.
• Experience managing multiple restaurant outlets.
• Experience overseeing a Central Kitchen is highly preferred.
• Experience in chain restaurant operations.
• Experience supporting overseas operations or expansion is an advantage.

Technical Competencies

• Strong culinary expertise.
• Menu engineering.
• Food costing.
• Kitchen operations management.
• Production planning.
• HACCP and food safety knowledge.
• Inventory management.
• SOP development.
• Staff training.
• Microsoft Office proficiency.

Leadership Competencies

• Strong leadership and people management skills.
• Strategic thinking.
• Excellent communication and interpersonal skills.
• Problem-solving and decision-making abilities.
• Adaptability in a fast-paced environment.
• Ability to manage multiple projects simultaneously.
• Results-oriented with a continuous improvement mindset.

Other Requirements

• Willing to travel frequently within Singapore, Indonesia, and other overseas markets.
• Able to work flexible hours, including weekends and public holidays when operationally required.
• Possess a passion for culinary excellence, innovation, and continuous learning.