Head Chef/Kitchen Manager

Bao Fast Foods is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences. As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off. For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2026) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path. The Kitchen Manager owns all back-of-house operations — food production, quality, hygiene, cost, and the kitchen team Key Responsibilities: Kitchen operations & production • Run daily BOH operations across all stations (bao steaming, filling and protein prep, hot/fry station, sauces, assembly), keeping speed and accuracy high during peak periods. • Own mise en place and prep schedules so the line is always service-ready; meet ticket times and coordinate with front-of-house for smooth order flow. Food quality & consistency • Uphold recipe specs, portioning, and presentation on every item so quality is identical across shifts and outlets. • Run taste and quality checks and fix issues before food reaches the guest; support menu development, product trials, and specials. Food safety & hygiene • Ensure full compliance with SFA regulations and the outlet's food safety practices — temperature logs, cleaning schedules, correct storage and handling — keeping the kitchen audit-ready at all times. • Ensure all kitchen staff hold valid WSQ Food Safety certification and follow SOPs. Inventory, ordering & cost control • Manage stock levels, ordering, receiving, and supplier coordination to avoid both shortages and wastage. • Control food cost against target; monitor yields and portioning, and run regular stock-takes with accurate records. Team leadership & development • Roster and supervise the kitchen team, ensuring the right coverage for every shift. • Train and cross-train staff on stations, recipes, hygiene, and speed standards; onboard new hires and student attachees. • Coach, give feedback, and build a positive, disciplined kitchen culture. Equipment & housekeeping • Keep kitchen equipment maintained, clean, and serviced; report and follow up on faults. • Uphold BOH cleanliness and orderliness, including opening and closing routines. Requirements • 3+ years in a kitchen role, with 1–2 years in a supervisory/lead position — ideally QSR, fast-casual, or high-volume F&B. • Solid grasp of kitchen operations, food cost, and inventory management. • Able to lead a team and stay calm and organised under high-volume pressure; good at training and motivating a diverse team. • Basic numeracy for cost, stock, and rostering; comfortable with POS/inventory systems. • Valid WSQ Food Safety Course Level 1 (higher levels an advantage). • Able to work rotating shifts, weekends, and public holidays; physically able to stand for long periods in a hot kitchen.