HEAD CHEF

Job Responsibilities:

. Supervise kitchen operations to ensure quality output, coordinate with other departments, and resolve operational issues.

. Support short- and long-term branch kitchen planning.

. Arrange duty roster and deployment.

. Collaborate on menu creation, offering suggestions.

. Manage ingredient knowledge, sourcing, supplier quality, and pricing to ensure raw materials meet standards.

. Lead menu and recipe development with the company, set dish pricing, control food costs, and maintain healthy profit margins.

. Ensure kitchen employees comply with SOPs oversee prep, service, closing tasks, inventory usage, and ingredient shelf-life control.

. Monitor kitchen inventory, prevent expiry, validate quality of incoming ingredients.

. Schedule tasks, maintain hygiene, enforce food safety, and monitor adherence to standards.

. Conduct quality checks on dishes, provide feedback, and address issues.

. Train and supervise team members, foster positive management-team relationships.

. Monitor and enforce adherence to standards by team members, ensuring quality dishes to customers.

Job Requirements:

. Extensive food knowledge and creativity.

. Ability to follow recipes and instructions accurately.

. Possess excellent communication and management skills.

. Decisive and critical thinker with strong leadership skills.

. Able to work rotating shifts, including weekends and public holidays

. Minimum 3 years of relevant F&B experience with a senior management role.