Responsibilities:
Oversee daily kitchen operations including food preparation, cooking, plating, and service delivery.
Lead, supervise, train, and schedule kitchen staff to ensure productivity and performance.
Develop, review, and standardize recipes, menus, and portion controls.
Ensure consistency in food quality, presentation, and taste across all products.
Monitor food costs, wastage, and inventory levels to maintain profitability.
Ensure compliance with food safety, hygiene, sanitation, and health regulations.
Manage procurement planning and coordinate with suppliers on kitchen requirements.
Conduct stock control, monitor expiry dates, and enforce FIFO procedures.
Introduce new menu ideas and support product innovation based on customer trends.
Investigate customer complaints relating to food quality and implement corrective measures.
Prepare operational reports relating to kitchen performance, stock, and costs.
Ensure kitchen equipment is properly maintained and operational.
Requirements:
Diploma or Bachelor's Degree in Culinary Arts, Food Production, Hospitality Management, or related field.
Minimum 4 - 6 years' experience in a professional kitchen, with at least 2 years in a supervisory or Head Chef role.
Experience in restaurants, hotels, poultry/FMCG food production, or high-volume kitchens is highly preferred.
Strong knowledge of food safety standards, hygiene regulations, and kitchen operations.
Experience in menu costing, inventory control, and kitchen budgeting required.
Certification in Food Safety or HACCP is an added advantage.