HEAD CHEF

Job Description

• Lead and oversee the overall operations of the kitchen, ensuring smooth, efficient, and cost-effective daily operations.
• Plan, develop, and continuously improve menus, recipes, and seasonal offerings while maintaining the Company's culinary standards.
• Ensure all dishes are prepared and presented in accordance with the Company's recipes, Standard Operating Procedures (SOPs), and quality standards.
• Develop new menu items, conduct recipe testing, and standardise recipes to ensure consistency across all outlets.
• Supervise, lead, and motivate the kitchen team to achieve operational excellence and high performance.
• Recruit, train, coach, and evaluate kitchen staff, and ensure compliance with Company policies and kitchen discipline.
• Plan manpower allocation, prepare work schedules, and ensure adequate staffing levels.
• Monitor food quality, portion control, food costs, and minimise wastage to achieve budgeted targets.
• Oversee inventory management, stock ordering, receiving, storage, and stock control to ensure optimal inventory levels.
• Maintain high standards of food safety, hygiene, sanitation, cleanliness, workplace safety, and personal hygiene in compliance with all regulatory requirements.
• Ensure all kitchen equipment is properly maintained and coordinate repairs and preventive maintenance where necessary.
• Work closely with Management to improve kitchen efficiency, productivity, and profitability.
• Ensure compliance with all applicable food safety regulations, workplace safety requirements, and Company policies.
• Handle customer feedback relating to food quality and implement corrective actions where necessary.
• Perform any other duties assigned by Management from time to time.

Job Requirements

• Possess a recognised culinary certificate or equivalent professional qualification.
• Minimum five (5) years of relevant culinary experience, including at least two (2) years in a supervisory or Head Chef role, preferably in a Chinese or Western casual dining restaurant.
• Strong expertise in Chinese wok cooking and a wide range of culinary techniques.
• Proven experience in menu planning, recipe development, food costing, inventory management, and kitchen administration.
• Strong leadership, team management, coaching, and staff development skills.
• Excellent knowledge of food safety, hygiene, sanitation, and workplace safety regulations.
• Strong organisational, planning, and problem-solving skills with the ability to work effectively under pressure.
• Passionate about cooking with a strong commitment to quality, consistency, and continuous improvement.
• Good communication and interpersonal skills.
• Energetic, responsible, punctual, and well-disciplined.
• Physically fit and able to stand for extended periods and work in a fast-paced environment.
• Willing to work on weekends and public holidays. Working hours may vary according to operational requirements.
• Willing to work on a rotating schedule.