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Vacancy: Senior Head Chef, THE LOCO GROUP PTE. LTD., Singapore

Vacancy: Senior Head Chef, THE LOCO GROUP PTE. LTD., Singapore
Posted on: Oct.08.2021

About the Company

Calling all amigos! We are looking for ambitious and passionate individuals to join our Super Loco family. The Super Loco Group is rapidly expanding, opening new outlets in Singapore and around the region, and we are actively looking for team members who are interested to join us on this exciting journey.

The Super Loco Group operates three of Singapore’s most popular Mexican restaurants: Lucha Loco in Duxton Hill and Super Loco in Robertson Quay & Custom House. In 2018, the group opened Chico Loco, a casual Mexican flavoured rotisserie chicken concept.

The Loco Group continues to be one of Singapore’s most dynamic and progressive hospitality groups, reknown for its fun, upbeat and festive venues. Australian Celebrity Chef Jason Jones (of Mamasita fame) leads our kitchen team while our bar program is lead by co-owner Ajay Parag and supported by Proof & Co. who operates Asia’s top-ranked bar, 28 Hong Kong Street. In addition, our front of house team consistently delivers a friendly, fun, warm and welcoming service - which keeps our guests coming back for more.

Roles & Responsibilities

In short, the role of the SeniorHead Chef is to assist in or be the lead in planning menus, organizing kitchen operations and processes, train and coordinate the kitchen team members, in order to ensure the efficient, and profitable delivery of desirable food to our guests. Managing multiple outlets kitchen operations
You are also expected to demonstrate development in food quality and management systems, and to contribute innovative ideas to the growth of the restaurant and its profit margin.


Executive Chef, Culinary Director


All Kitchen Staff including Stewarding Staff


The Senior Head Chef is responsible for, though not limited to,
• Assisting the Executive chef in their day-to-day operations and delegated duties for all outlets
• Inventory, stock take and all ordering of stock following a standardized ordering system
• Menu costing - to assist the Executive chef with all recipes
• Food design and new ideas to ensure innovation, regular menu changes (20% every quarter)
• Incorporate staff opinions and input into kitchen operations
• Ensure cleanliness of kitchen
• Meet Food cost percentage of 25%, and wage cost percentage of 15% of food sales
• Recruitment - assisting with implementation and up-dating of recruitment manuals. Conducting, and training staff to conduct interviews.
• Kitchen induction and orientation and ensuring role clarity though issuing and reading JD’s to new staff.
• Staff training
• To motivate and manage the kitchen team members to deliver the highest standards possible, whilst creating a fun, progressive, and disciplined work environment.
• Research and Development for menu and suppliers
• Administration - Supplying weekly reports to management. Up-dating recipes and costing’s. Design and scheduling of Rosters. Conducting performance reviews.
• Ensure all kitchen staff are adhering to food safety standards, and OH&S standards.
• To maintain the highest standards of daily operations, create a positive, energetic and happy environment, and ensure good staff morale at all times.
• Monitoring and policing time keeping records of all kitchen staff.
• Invoice procedure adhered to. Enforce Goods received SOP. Entering invoices into Xero. Ensuring all invoices get delivered to the head office every week.



Implementing and maintaining functional operational systems are key to the efficient running of the kitchen. Constant review of these systems must be conducted to ensure that they are constantly progressing in line with demand. The sections that the head chef needs to ensure efficiency in are: stores, wash up, the kitchen in general and admin.


Effective management of stock is critical to ensuring healthy food costs. Proper menu planning needs to be maintained in order to meet margins and targets set by the Executive chef.

Learning and Development

Without training, individuals cannot perform their duties effectively let alone work well with a team. Training must be conducted thoroughly with ‘role clarity’ for the individual in mind. The Head chef must implement these systems and ensure staff are adhering to them.

Task Management

The daily management of the tasks that you are responsible for is critical to your efficiency. A clear system needs to be adopted that accounts for all sections of your role. The system adopted cannot be as simple as writing a list on a piece of paper every day. It has to be conducive to working in a team. This will also make it easier for other people in the management unit to work more cohesively by knowing what each other have on their schedules when discussing it at briefings and management meetings.

Menu Development

The development of the menu is an important factor in ensuring that our products are always fresh and not dated. Keeping things seasonal and appealing is only possible through the development of the menu, which requires strategy, research and development.

Sales Growth

This is the most black and white indicator of growth. Ensuring that gross profit and net profit have minimal discrepancy is a vital indication of efficiency; the most important thing to analyze in sales data is not just what the figures actually are, but why they are what they are. This is something that should be documented in addition to the sales reporting so that targets can be set and managed.

Training Schedules

As staff development is such a crucial foundation to the performance of a team, it is something that cannot be managed without proper preparation. A training schedule is the best indicator for assessing the development of a team, its individuals as well as the methods for training them. It makes it far easier to set and mange targets.

Staff Turnover

A great sign that recruitment, induction, orientation and training are occurring properly, is when staff turnover is at a minimal. Staff usually quit jobs when they do not understand what they are supposed to be doing, or they have not been given the appropriate amount of training. If staff do leave, no matter the circumstance, it is important to conduct an exit interview in order to try and determine where there was fault so it can be remedied.

Seasonal menu changes

Changes to the menu according to season are a good sign that research and development of produce and suppliers is being conducted properly. It also shows a sound knowledge of what is required to make the menu appealing and profitable.


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