HEAD CHEF – Superstore

Head Chef

This is a unique opportunity to shape a new culinary concept from the ground up. We are looking for a skilled and passionate Head Chef to lead menu development, kitchen operations, and team management.

You will play a key role in designing kitchen workflow, refining menus, and ensuring seamless production. As part of a fast-growing start-up, flexibility is essential—this role requires someone who can adapt to evolving needs while maintaining high standards in food preparation and presentation.

Additionally, you will contribute to butcher and deli operations, supporting the expansion of SUPERSTORE’s food offerings. If you thrive in a fast-paced, innovative environment, we’d love to hear from you.

Experience Requirement:

• Hands-on experience in meat preparation and cuts
• Knowledge of marinades, recipe development, and crafting ready-to-eat deli items such as rotisserie chicken, sushi, and sandwiches
• Familiarity with the operation of a wide range of commercial kitchen equipment and understanding of kitchen flow and design
• Passion for international cuisine, with a keen interest in introducing high-quality, diverse food offerings to the local market
• Proven ability to lead and manage large teams, fostering efficiency through streamlined processes and clear, strategic direction

Desirable: Certification in food safety and handling is preferred.

Salary: Competitive, based on experience.

Key Responsibilities:

1. Recipe & Menu Development
   • Create recipes and preparation processes for efficient kitchen operations
   • Develop and refine menus for multiple brands
   • Prepare deli items such as rotisserie chicken, sushi, and sandwiches
   • Introduce and enhance ready-to-eat deli items, combining classic favorites with innovative new offerings
   • Ability to cook a wide range of global dishes
   • Ensure all products meet quality and brand presentation standards
2. Meat Preparation
   • Cut, trim, and prepare various meats
   • Operate and maintain kitchen and butchery equipment safely
3. Food Safety & Hygiene
   • Ensure strict compliance with food safety regulations and sanitation standards
   • Maintain a clean and sanitary workspace, tools, and equipment
4. Cost & Inventory Management
   • Manage product costings and supplier orders to ensure profitability
   • Minimize waste through efficient planning and inventory control

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6. Business & Team Growth

• Help build and scale kitchen operations within a start-up environment.
• Train and mentor kitchen staff to maintain high efficiency and quality.

7. Team Leadership

• Lead kitchen staff and maintain smooth day-to-day operations.

Key Skills:

• Extensive knowledge of international cuisine, ingredients, and preparation techniques, with the ability to cook a wide range of global dishes.
• Strong expertise in meat preparation, cutting techniques, and deli production.
• In-depth knowledge of recipe development, marinades, and ready-to-eat food creation.
• Familiarity with commercial kitchen equipment, workflow, and food production processes.
• Strong understanding of cost control, inventory management, and waste reduction strategies.
• Proven ability to lead and manage large kitchen teams, ensuring efficiency and high standards.
• Excellent grasp of food safety, hygiene regulations, and proper handling procedures.
• Ability to work in a fast-paced environment, adapting to the evolving needs of a start-up.