Head Chef

Job Summary

The Head Chef isresponsible for overall culinary operations, food quality, kitchen performanceand team management, while ensuring operational efficiency, food safety andcommercial viability. The role will also drive new product development forcorporate catering, potential MICE catering business, and large-scale fooddelivery operations, including packed and healthy meals, and support theCompany's potential regional expansion. The successful candidate should havestrong culinary leadership, catering and product development experience, afocus on health and nutrition, commercial awareness, and the ability to manageteams across multiple markets.

Key Responsibilities

1. Culinary Leadership &Operations

• Lead overall culinary direction and day-to-day kitchen operations.
• Maintain high standards of food quality, consistency, presentation, hygiene and food safety.
• Develop and implement standard recipes, processes and operating procedures.
• Manage staffing, rostering and kitchen resources according to business needs and budget.
• Ensure kitchen equipment and facilities are properly maintained and operational.

1. ProductDevelopment & Business Expansion

• Develop new culinary products and menu concepts to support business growth and financial sustainability.
• Develop packed, healthy and commercially viable meal solutions for corporate organisations, potential MICE events, large-volume customers, and large-scale food delivery operations.
• Lead recipe development, product testing, costing, yield analysis and menu trials.
• Incorporate health and nutrition principles into recipe development and menu design, ensuring products meet nutritional standards and reflect COMO Shambhala's wellness-oriented brand positioning.
• Identify opportunities for new product lines, innovation and revenue growth.
• Ensure new products are scalable, cost-effective and consistent in quality.

1. Catering,Potential MICE Business & Large-Scale Food Delivery

• Develop and oversee culinary solutions for corporate catering, potential MICE events, large-scale functions, and large-scale food delivery operations.
• Develop production, packaging and logistics processes to support large-scale food delivery operations, including batch production planning and quality control for high-volume delivery orders.
• Note: MICE catering is a potential future business line, pending the Company securing the relevant catering licence; current focus is on corporate catering, packed/healthy meals and large-scale food delivery operations.
• Manage high-volume food production, batch production, packed meals and related operational requirements.
• Plan production according to volume, timing, menu specifications and delivery requirements.
• Ensure quality, food safety, consistency and presentation are maintained.
• Monitor catering performance and identify opportunities to improve efficiency and profitability.

1. Commercial &Financial Management

• Monitor and control food costs, purchasing, yields, inventory and wastage.
• Ensure food and resources are utilised efficiently without compromising quality.
• Conduct food and recipe costing and support pricing and product margin reviews.
• Ensure kitchen operations contribute to the Company's financial targets.

1. RegionalExpansion

• Support potential regional expansion by developing scalable culinary standards, recipes, processes and operating procedures.
• Adapt products and menus to local market requirements while maintaining core standards.
• Support new market launches, including menu development, kitchen setup, training and implementation of standards.
• Lead and collaborate with culinary teams across different markets and cultures.

1. Team Leadership& People Development

• Lead, motivate, coach and develop culinary teams to achieve high standards of performance.
• Manage team performance, training, cross-training and succession planning.
• Ensure team members comply with departmental, food safety and operating standards.
• Build a positive and collaborative working environment.
• Manage and develop culinary teams across multiple markets as the business expands.

1. Menu, Recipe& Quality Management

• Lead menu and recipe development, costing and implementation.
• Maintain consistent product specifications, quality and presentation.
• Continuously review menus and products for quality, competitiveness, cost optimisation and innovation.

1. Purchasing,Inventory & Cost Control

• Oversee purchasing, stock management, receiving, storage and inventory control.
• Monitor food costs, yields, portion controls and wastage.
• Ensure proper storage and compliance with food safety requirements.

1. GeneralResponsibilities

• Ensure company equipment and resources are properly maintained and used.
• Maintain accurate staffing and operational records.
• Attend meetings and training as required.
• Address customer and operational issues promptly and professionally.
• Perform other duties as assigned by Management.

Key Success Factors

The successful Head Chef will be expected to:

• Maintain consistently high standards of food quality, presentation and food safety.
• Build a strong, capable and engaged culinary team.
• Improve kitchen efficiency and manage food costs effectively.
• Successfully develop and execute corporate catering, potential MICE catering, and large-scale food delivery solutions.
• Embed health and nutrition principles into recipe development and menu design, consistent with COMO Shambhala's wellness-oriented brand.
• Build scalable culinary processes that support business growth.
• Support the successful launch and operation of business in potential regional markets.
• Balance culinary excellence with commercial and operational requirements.
• Develop a strong culinary team capable of operating consistently across multiple markets.