Head Chef – Western Cuisine

BMG Hospitality is looking for an experienced and hands-on Head Chef to lead the kitchen operations of our Western cuisine restaurant located in Chinatown, Singapore.

This is a management-level culinary role responsible for kitchen leadership, food quality and production, consistent with BMG’s proposed Phase 1 operating structure. H04_Phase1_Organisation_Chart_P…

In addition to managing the restaurant’s Western cuisine operations, the Head Chef will play an important role in supporting BMG Hospitality’s wider Capsule Social Modern hotel concept.

The central kitchen and restaurant will support the preparation and service of breakfast for guests staying across BMG’s capsule hotels, as well as food requirements for social activities, guest events, community gatherings and other hospitality programmes organised by the group.

We are looking for someone who is commercially minded, comfortable leading a team and able to build efficient kitchen systems as the business expands.

Key Responsibilities

• Lead and manage the day-to-day kitchen operations of our Western cuisine restaurant in Chinatown.
• Take overall responsibility for food quality, consistency, presentation and kitchen production.
• Lead, train, motivate and develop the kitchen team.
• Manage Sous Chefs, cooks and other kitchen employees.
• Establish clear kitchen responsibilities, workflows and operating standards.
• Plan and oversee the preparation of daily breakfast for BMG’s capsule hotel guests.
• Coordinate breakfast production volumes based on hotel occupancy and expected guest numbers.
• Ensure breakfast is prepared efficiently, consistently and within agreed food-cost targets.
• Support food preparation and menu planning for BMG social events, guest activities, community programmes and special functions.
• Work closely with the Restaurant Manager, Guest Experience Manager and hotel operations teams to coordinate events and guest requirements.
• Develop, maintain and improve Western cuisine menus.
• Standardise recipes, portion sizes and food presentation.
• Prepare recipe costing and monitor food-cost percentages.
• Participate in menu engineering and pricing reviews.
• Monitor ingredient usage, yield and wastage.
• Maintain strong control over high-value ingredients and food inventory.
• Work closely with the Purchaser on ordering, supplier selection, product specifications and pricing.
• Forecast food requirements based on restaurant sales, hotel occupancy, breakfast demand and scheduled events.
• Maintain appropriate stock levels while reducing over-ordering and unnecessary wastage.
• Ensure proper FIFO stock rotation and food-storage procedures.
• Conduct regular stock checks and assist with inventory control.
• Maintain high standards of kitchen hygiene, sanitation and food safety.
• Ensure compliance with applicable Singapore food-safety and operational requirements.
• Maintain accurate kitchen records, temperature checks, cleaning schedules and food-safety documentation.
• Prepare kitchen manpower rosters and ensure efficient staff deployment.
• Manage kitchen productivity and overtime.
• Conduct daily kitchen briefings and communicate operational requirements clearly to the team.
• Work closely with the Restaurant Manager on restaurant sales, promotions, functions and special menus.
• Support management with new restaurant, hotel and kitchen openings as the BMG Hospitality group expands.

Breakfast & Capsule Hotel Support

A key responsibility of this role is supporting BMG Hospitality’s capsule hotel operations.

The Head Chef will be responsible for developing an efficient system for preparing and supplying breakfast for guests across the Capsule Social Modern portfolio.

This will include:

• Breakfast menu planning.
• Forecasting breakfast quantities based on hotel occupancy.
• Production planning and scheduling.
• Maintaining food quality during preparation and service.
• Coordinating with hotel operations on guest counts and special requirements.
• Controlling breakfast food cost and wastage.
• Ensuring consistent standards across all capsule hotel locations.

As additional hotels open, the Head Chef will help develop a scalable central production system capable of supporting multiple properties.

Social Events & Guest Experience

BMG Hospitality intends to create a strong social and community element within its hospitality concept.

The Head Chef will therefore support food requirements for:

• Hotel social nights.
• Guest networking activities.
• Community events.
• Restaurant events.
• Private functions.
• Promotional events.
• Group dining.
• Special menus and seasonal programmes.

The successful candidate should enjoy developing food concepts that encourage guests to interact and share meals rather than viewing the kitchen purely as a traditional restaurant operation.

AI & Cloud Working Environment

BMG Hospitality is developing an AI-enabled and cloud-first operating environment.

The Head Chef should be comfortable using ChatGPT, AI agents, cloud applications, spreadsheets and digital management systems as part of normal kitchen management.

AI may assist with:

• Menu planning.
• Recipe documentation.
• Recipe costing.
• Food-cost analysis.
• Production forecasting.
• Breakfast forecasting based on hotel occupancy.
• Purchasing forecasts.
• Waste analysis.
• Inventory planning.
• Kitchen SOP preparation.
• Training materials.
• Staff scheduling.
• Event menu planning.

Candidates do not need to be programmers or AI specialists. However, they must be willing to learn and use technology to improve kitchen efficiency and management.

The Head Chef remains fully responsible for reviewing and validating all AI-generated information, particularly relating to recipes, allergens, food safety, costing and production decisions.

Requirements

• Relevant experience as a Head Chef, Senior Sous Chef or experienced Sous Chef ready to step into a leadership position.
• Strong experience in Western cuisine.
• Demonstrated ability to lead and manage a kitchen team.
• Strong knowledge of kitchen operations and food production.
• Experience with high-volume food production will be an advantage.
• Experience supporting hotel breakfast operations, buffet breakfast or central kitchen production will be an advantage.
• Strong knowledge of food costing, portion control and inventory management.
• Good understanding of food safety, hygiene and kitchen compliance requirements.
• Able to manage food cost and minimise wastage.
• Able to plan production according to expected guest numbers and restaurant demand.
• Strong organisational and leadership skills.
• Able to train and develop junior kitchen employees.
• Able to work closely with Restaurant, Hotel Operations, Procurement and Finance teams.
• Comfortable working in a fast-growing and start-up hospitality environment.
• Comfortable using digital systems, cloud applications, ChatGPT and AI-assisted tools.
• Willing to be hands-on and actively involved in kitchen production when required.