Outlet Chef

Roles & Responsibilities

About Hey Co Group

Hey Co Group is a multi-brand F&B group in Singapore, home to five distinct dining concepts under one growing family:South Side Keppel, 8 Korean BBQ, Fi Woodfire Thai, SKOSH, and Merhaba Amigo

Our kitchens span multiple cuisines but share one standard: great food, run by great people. Joining Hey Co Group means the chance to grow across multiple concepts, not just one outlet, with mentorship from senior chefs along the way.

The Role

Position: Outlet Chef Reports to: Executive Chef Experience: Minimum 5 years in the same or an equivalent position

As Outlet Chef, you'll take full ownership of your kitchen's daily operations, working closely with the Executive Chef to keep food quality, cost, and consistency on point.

Key Responsibilities

• Run day-to-day kitchen operations, keeping service smooth during peak and off-peak hours
• Plan and develop menus in line with brand standards and seasonal ingredient availability
• Source ingredients and manage supplier relationships to maintain quality and cost control
• Own food costing, recipe standardization, and portion control
• Monitor and minimize wastage through proper inventory and stock management
• Lead, train, and manage the kitchen team, including scheduling and daily briefings
• Maintain food safety, hygiene, and workplace safety standards at all times
• Report kitchen performance, costs, and operational issues to the Executive Chef

What We're Looking For

• Minimum 5 years of experience in the same or an equivalent position
• Strong food knowledge and hands-on culinary skills
• Proven ability to run and lead a kitchen team
• Willing to share experience and skills, and mentor junior kitchen staff
• Good communication skills across kitchen and front-of-house teams
• Self-disciplined, reliable, and able to work independently
• Strong team player with the stamina for the long hours typical of F&B operations
• Comfortable with hands-on, day-to-day kitchen operations

Tell employers what skills you have

Menu Development
Leadership
Hygiene
Food Service Operations
Cost Management
ensure service performance
Inventory Management
Supplier Quality Management
Hands-On Experience
Team Player
Staff Communication and Engagement
Culinary Skills
Able To Work Independently
Training Delivery
Workplace Safety and Health