Head Chef

Job Detail

Kitchen Operations & Team Management – Key Responsibilities Daily Kitchen Operations: Manage day-to-day kitchen activities to ensure smooth operations, timely service, and strict compliance with company SOPs, food safety, and workplace safety standards. Team Leadership & Development: Lead, train, coach, and motivate kitchen staff to maintain a productive, positive, and performance-driven working environment. Menu Execution & Consistency: Ensure all dishes are prepared according to company recipes, standards, plating guidelines, and SOPs to maintain consistent quality across outlets. New Menu Implementation: Support management in launching new menu items, providing operational feedback, and recommending improvements to enhance execution efficiency. Food Cost & Inventory Control: Monitor inventory levels, ordering processes, portion control, and wastage management to achieve food cost targets while maintaining quality standards. Kitchen Training & Performance Management: Conduct staff orientation, skills training, coaching, and regular performance evaluations to enhance kitchen capabilities and productivity. Roster & Workforce Planning: Plan kitchen staff schedules, allocate manpower effectively, and manage cleaning duties to ensure operational efficiency. Quality & Food Safety Assurance: Maintain high standards of food quality, freshness, hygiene, and presentation while ensuring compliance with regulatory requirements and company policies. Customer Feedback Management: Address food-related feedback and work closely with management to implement corrective actions and improve customer satisfaction. Innovation & Process Improvement: Collaborate with management on menu enhancements, new cooking techniques, and operational improvements to drive restaurant performance. Labour Cost & Productivity Management: Monitor manpower costs, optimize staffing deployment, and implement strategies to improve productivity while achieving business objectives.