Head Chef

Job Responsibilities

• Lead and manage daily kitchen operations
• Plan and develop seasonal caf menus (brunch, mains, pastries, specials)
• Ensure consistent food quality, taste, and presentation
• Maintain food cost control and portion standardisation
• Manage inventory, ordering, and supplier coordination
• Train, supervise, and motivate kitchen team members
• Ensure compliance with NEA food hygiene and safety standards
• Improve kitchen workflow efficiency and productivity
• Reduce wastage and optimise gross profit margins

Requirements

• Minimum 3-5 years experience as Head Chef or Senior Sous Chef
• Experience in caf, Western, or brunch concepts preferred
• Strong knowledge of food costing and kitchen management
• Leadership and team management skills
• Ability to work under pressure in a fast-paced environment
• Food Hygiene Certificate required