Head Chef

Key Responsibilities

1. Culinary Leadership

• Design plan and execute innovative menus for both the restaurant and Caf
• Ensure consistency in taste presentation and portion control
• Introduce seasonal dishes brunch specials and signature offerings

2. Kitchen Operations Management

• Oversee day-to-day kitchen operations across both outlets
• Maintain high standards of hygiene cleanliness and food safety
• Ensure compliance with all local food regulations and standards

3. Team Management & Training

• Lead train and mentor kitchen staff including sous chefs cooks and helpers
• Create duty rosters manage shifts and ensure optimal staffing
• Foster a positive disciplined and high-performance kitchen culture

4. Cost & Inventory Control

• Monitor food costs wastage and portioning
• Manage procurement vendor relationships and stock levels
• Conduct regular inventory audits and ensure minimal pilferage

5. Quality & Guest Experience

• Ensure all dishes meet quality benchmarks before service
• Handle guest feedback related to food and implement improvements
• Collaborate with service team for smooth kitchen-to-table coordination

6. Innovation & Growth

• Develop new concepts events (brunches theme nights) and special menus
• Stay updated with food trends and customer preferences
• Contribute to brand building and menu positioning

Key Requirements

• Proven experience as a Head Chef / Executive Chef (preferably multi-outlet)
• Strong expertise in multi-cuisine / modern caf & casual dining menus
• Excellent leadership and team management skills
• Strong knowledge of food safety and hygiene standards
• Ability to manage costs and kitchen operations efficiently
• Creative mindset with attention to detail

Skills & Competencies

• Leadership & team building
• Menu engineering & innovation
• Time and pressure management
• Cost control & inventory planning
• Strong communication and coordination

Working Conditions

• Flexible hours including weekends and holidays
• Ability to work in a fast-paced high-pressure environmen

  Key Responsibilities

  1. Culinary Leadership

• Design plan and execute innovative menus for both the restaurant and Caf
• Ensure consistency in taste presentation and portion control
• Introduce seasonal dishes brunch specials and signature offerings

• 2. Kitchen Operations Management

• Oversee day-to-day kitchen operations across both outlets
• Maintain high standards of hygiene cleanliness and food safety
• Ensure compliance with all local food regulations and standards

• 3. Team Management & Training

• Lead train and mentor kitchen staff including sous chefs cooks and helpers
• Create duty rosters manage shifts and ensure optimal staffing
• Foster a positive disciplined and high-performance kitchen culture

• 4. Cost & Inventory Control

• Monitor food costs wastage and portioning
• Manage procurement vendor relationships and stock levels
• Conduct regular inventory audits and ensure minimal pilferage

• 5. Quality & Guest Experience

• Ensure all dishes meet quality benchmarks before service
• Handle guest feedback related to food and implement improvements
• Collaborate with service team for smooth kitchen-to-table coordination

• 6. Innovation & Growth

• Develop new concepts events (brunches theme nights) and special menus
• Stay updated with food trends and customer preferences
• Contribute to brand building and menu positioning
• Key Requirements

• Proven experience as a Head Chef / Executive Chef (preferably multi-outlet)
• Strong expertise in multi-cuisine / modern caf & casual dining menus
• Excellent leadership and team management skills
• Strong knowledge of food safety and hygiene standards
• Ability to manage costs and kitchen operations efficiently
• Creative mindset with attention to detail
• Skills & Competencies

• Leadership & team building
• Menu engineering & innovation
• Time and pressure management
• Cost control & inventory planning
• Strong communication and coordination
• Working Conditions

• Flexible hours including weekends and holidays
• Ability to work in a fast-paced high-pressure environmen