Head Chef – Sustainable Culinary & Smart Kitchen Operations

About the role

BMG is redesigning the Head Chef role to focus on high‑volume production, sustainable kitchen operations and data‑driven decision making. The position blends culinary leadership with digital forecasting, predictive ordering and waste‑reduction initiatives to support scalable restaurant and hotel growth.

Key responsibilities

• Maintain BMG recipe, portion, quality, presentation and production standards.
• Plan high‑volume breakfast and restaurant production using hotel occupancy and historical consumption data.
• Use digital PAR levels and demand forecasts to determine preparation quantities.
• Track yield, spoilage, over‑production, food waste and waste‑to‑revenue ratios.
• Utilise digital recipe and inventory systems to improve consistency and production control.
• Collaborate with Procurement on sustainable supplier assessment, pricing and ordering.
• Implement predictive ordering to reduce dead stock and emergency buying.
• Develop sustainable ingredient, portion‑control and waste‑reduction practices while monitoring energy and water consumption.

Required profile

• Candidates from culinary production, cook, chef de partie, kitchen supervision, catering or institutional food production backgrounds.
• Demonstrated ability and willingness to grow into a technology‑enabled kitchen leader.

Required skills

• Data analytics for menu engineering and waste analysis.
• Digital forecasting and predictive ordering tools.
• Digital recipe and inventory management systems.