Job Description

Kitchen Operations & Food Quality    

Plan and oversee daily kitchen operations, ensuring smooth workflow.         

Ensure all dishes meet the restaurant’s quality, taste, and presentation standards.         

Develop and update menus in collaboration with management.         

Monitor food stock levels, minimize waste, and control food costs.         

Team Leadership & Training     

Recruit, train, and coach outlet staff on SOPs, and performance expectations.         

Supervise, train, and motivate kitchen staff (Sous Chefs, CDPs, Commis, etc.).         

Assign tasks and ensure proper shift scheduling for kitchen staff.         

Conduct performance evaluations and provide feedback.         

Hygiene & Safety Compliance      

Ensure compliance with food safety according to the set SOP, hygiene, and sanitation regulations.         

Maintain a clean and organized kitchen environment.         

Conduct regular inspections of equipment & utensils and report maintenance issues.         

Inventory & Cost Control     

Monitor food inventory, place orders, and manage supplier relationships.         

Control food costs by minimizing waste and optimizing ingredient usage.         

Assist in budgeting and cost management for kitchen operations.         

Problem-Solving & Efficiency  

Resolve kitchen-related issues promptly (staff conflicts, equipment failures, etc.).         

Implement best practices to improve kitchen efficiency and productivity.         

To accommodate special menu preparation requests from customer within the brand's guideline/SOP         

Ad-Hoc Task

Support any other outlet tasks as needed, when requested by Area Head Chef.         

Must work with other departments as and when required to ensure smooth operation of the outlet.       

Job Requirements

Knowledge        

Advanced culinary techniques across multiple cuisines         

Food safety and kitchen management systems         

Current culinary trends and ingredients         

Skills         

Strong leadership and people management         

Creative menu engineering         

Budgeting and cost control         

Ability to troubleshoot and manage critical situations         

Attitude        

Passion for culinary excellence         

Calm under pressure         

Continuous improvement mindset  

Skills