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Job Purpose

The Head Chef is responsible for leading and overseeing the day-to-day kitchen operations, ensuring consistently high standards of food quality, preparation and presentation. The role involves leading and developing the culinary team, managing food and labour costs, supporting menu development, and ensuring compliance with food safety, hygiene and company standards.

Responsibilities

Accountable for the daily overall Food & Beverage Operations, Planning of Food & Beverage Events and Promotion

1)   Planning and Food Events and Promotions

2)   Manageday-to-day- kitchen activities, assign work

3)   Handlesthe legal aspects of Food Licensing and ensure high food Hygiene standard

4)   Maintainconsistency of first-class food quality in all areas of food productions.

5)   Handlesand make decisions within guidelines from Management Committee/GM on the dailyfood operations for all the outlets and catering functions.

6)   Attend to members’ complaints and feedbacks.

7)   Accounts for the Staff, expenses, food costs and performance of Kitchen section

8)   Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained.

9)   Instill discipline and provide training for Kitchen Staff.

10)  Survey market on new food items, change menu on intervals and prepares standardized recipes with photos

11)  Ensure sufficient of stocks for sale and requisition of stocks

12)  Conduct daily/ monthly inventory on stocks

13)  Ensure and control expenses,purchases and requisitions are within budget limits

14)  Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment. Any other tasks as assigned by the Head of Department.

15)  Not engage in any unsafe or negligent act that may endanger yourself or others working around you.

16)  Monitor and led the preparation of staff meals

17)  Review existing work processes and procedures and monitor team’s compliance with the organization’s workplace safety and health (WSH) policies and procedures, food waste management and hygiene standards

Manage Team and/or Department

18)  Communicate common goals, direction and accountability among staff

19)  Develop staff by coaching,mentoring and engaging career discussions

20)  Exhibit effective performance management practices within department in accordance with organizational policies and procedures

21)  Monitor budgets, forecasting,work allocations and staffing of the various departments

Others

22)  Follow the workplace safety and health system, safe work procedures or safety rule

23) Not engage in any unsafe or negligent act that may endanger yourself or others working around you.

24) Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment.

25)  Any other duties/projects as assigned by Supervisor and/or Management.

Requirements:

• Diploma/ Specialist certification in culinary arts with 5-8 years of relevant experience with Food and Hygiene Certification
• Ability to provide creative innovative in menu, preparation and presentation in culinary forms
• Ability to multitask and have good time management skills
• Strong leadership qualities to lead and motivate team
• Dependable and good team player
• Good communication and interpersonal skills
• Microsoft Words, Excel, PowerPoint and Microsoft Office
• Excellent Service Orientation

Benefits in joining us:

• Complimentary daily staff meal
• Birthday leave and vouchers
• Holistic medical & insurance health benefits for staff
• Central location. Easy access to public transport
• Only shortlisted candidates will be notified