HEAD CHEF/BAKER

Role Summary

The Head Chef oversees full kitchen operations, leading both the bakery/pastry and hot kitchen divisions. This role is responsible for menu development, food quality, cost control, team leadership, and ensuring consistent execution across all products.

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Key Responsibilities

1. Kitchen Leadership & Management

. Lead, train, and manage the full kitchen team (BOH)

. Structure kitchen workflow across baking and hot food sections

. Plan staff scheduling, task delegation, and productivity

. Maintain discipline, consistency, and performance standards

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2. Menu Development & Product Innovation

. Develop and standardize recipes for both baked goods (e.g. shokupan, pastries, desserts) and hot food items

. Create new menu items aligned with brand direction and profitability targets

. Conduct R&D for product improvement and cost efficiency

. Ensure consistency in taste, presentation, and portioning

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3. Food Quality & Consistency Control

. Oversee daily food production and service quality

. Implement SOPs for both bakery and hot kitchen operations

. Ensure strict adherence to recipes and plating standards

. Conduct regular quality checks during prep and service

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4. Cost Control & Inventory Management

. Manage food cost (COGS), wastage, and portion control

. Monitor inventory levels and procurement planning

. Work with suppliers to source quality ingredients at optimal pricing

. Ensure proper stock rotation (FIFO) and minimize losses

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5. Hygiene, Safety & Compliance

. Ensure full compliance with food safety standards (SFA/NEA)

. Maintain cleanliness and organization of kitchen at all times

. Implement proper food handling, storage, and sanitation practices

. Conduct routine checks and enforce hygiene discipline

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6. Operations & Production Planning

. Plan daily and weekly production for bakery and hot kitchen

. Ensure readiness for service and peak periods

. Optimize kitchen efficiency, workflow, and output capacity

. Coordinate with FOH for smooth service execution

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Job Requirements

. Minimum 5-8 years of kitchen experience, with at least 2-3 years in a leadership role

. Strong expertise in both:

. Baking/Pastry (e.g. bread, shokupan, desserts)

. Hot Kitchen (e.g. mains, sauces, batch cooking)

. Proven experience in menu development and kitchen management

. Strong understanding of food cost control and inventory systems

. Knowledge of food safety and hygiene regulations

. Leadership skills with ability to manage and train a team

. Able to work under pressure in a fast-paced environment