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.

BMG Hospitality Pte. Ltd. is a Singapore-based hospitality and lifestyle company building a technology-enabled ecosystem across accommodation, food \& beverage, talent, education, community, digital marketing and media.

Our core hospitality concept, Capsule Modern, focuses on modern, well-designed and affordable accommodation for the next generation of travellers. We aim to combine efficient hotel operations, strong guest experiences, social interaction and technology to create a scalable hospitality platform. Our target guests include independent travellers, digital natives and younger international visitors seeking convenient locations, quality facilities, value and community experiences.

Alongside our hotels, BMG Hospitality is developing Gabriel Restaurants to support both hotel guests and external customers. The restaurant platform is designed to complement hotel operations through breakfast services, food and beverage offerings and social experiences while developing its own standalone revenue streams.

BMG operates with an asset-light approach, focusing primarily on leasing and converting suitable properties rather than purchasing real estate. Standardised operating procedures, technology, centralised management and disciplined project execution are intended to allow new properties to be developed and launched efficiently.

Technology and artificial intelligence form an important part of BMG's operating philosophy. We are building a cloud-based management environment covering hotel operations, revenue management, reservations, customer relationship management, finance, HR, recruitment, project management, marketing, social media, reporting and management dashboards. Our managers are expected to use AI as a practical working tool to improve productivity, decision-making, communication and reporting.

Beyond hotels and restaurants, BMG is developing an ecosystem that includes talent recruitment and development, BMG Academy, affiliate marketing, community programmes and digital media. These businesses are intended to support the hospitality platform by developing employees, creating additional distribution channels, building customer communities and creating new sources of revenue.

BMG's organisational culture is built around entrepreneurship, accountability, continuous learning and measurable performance. We believe technology should empower employees rather than replace the human relationships that remain fundamental to hospitality. Team members are encouraged to understand the commercial impact of their roles, develop leadership capabilities and continuously improve the systems they manage.

The company is currently focused on establishing and scaling its Singapore operations, with longer-term opportunities across selected Asian markets. As BMG grows, we are building a management team capable of creating repeatable operating systems that can support multiple hotels, restaurants and related businesses across different locations.

Our objective is to build more than a collection of hotels. We aim to develop an integrated hospitality ecosystem where accommodation, food, technology, talent, education, community and digital distribution work together to create stronger customer experiences, operational efficiency and sustainable long-term growth.