Job Description

About the role

Harvest Cafe' in Miri, Sarawak is seeking an experienced and talented Head Chef to join our dynamic team. As Head Chef, you will be responsible for leading our kitchen operations and creating delectable dishes that showcase our commitment to using locally sourced, fresh ingredients. This is a full-time position that offers an exciting opportunity to shape the culinary direction of our popular cafe.

What you'll be doing

1. Oversee all kitchen operations, including menu planning, recipe development, and staff management
2. Ensure the highest standards of food quality, presentation, and consistency
3. Collaborate with the management team to develop and implement new menu items that align with customer preferences and seasonal trends
4. Maintain a well-organised and efficient kitchen, adhering to all food safety and hygiene regulations
5. Mentor and train kitchen staff to improve their skills and support their professional development
6. Monitor food and labour costs to optimise profitability while delivering an exceptional dining experience

What we're looking for

1. Minimum 5 years of experience as a Head Chef or in a similar senior culinary role, preferably within the Hospitality & Tourism industry
2. Proven track record of leading a kitchen team and driving culinary innovation
3. Excellent knowledge of food preparation, presentation, and menu design
4. Strong problem-solving and decision-making skills, with the ability to work under pressure
5. Proficient in managing food costs and inventory to maintain profitability
6. Passion for using locally sourced, fresh ingredients and creating memorable dining experiences
7. Exceptional interpersonal and communication skills, with the ability to motivate and lead a team

What we offer

At Harvest Cafe', we are committed to providing our employees with a supportive and rewarding work environment. As our Head Chef, you can look forward to:

1. Competitive salary and performance-based bonuses
2. Opportunities for professional development and career advancement
3. Flexible work arrangements and a focus on work-life balance
4. A dynamic and collaborative team culture that values creativity and innovation
5. Discounts on food and beverages at our cafe

About us

Harvest Cafe' is a popular destination for locals and tourists alike, known for our fresh, locally sourced ingredients and innovative menu offerings. Our mission is to create a sustainable, community-focused cafe that celebrates the vibrant food culture of Miri. As a growing business, we are committed to providing our customers with an exceptional dining experience and our employees with a rewarding and fulfilling work environment.

If you are an experienced and passionate Head Chef who is excited to join our team, we encourage you to apply now.

Job Requirements

Hiring a Head Chef is one of the most critical decisions for a restaurant. You aren't just looking for a good cook; you are looking for a manager, a creative director, and a financial controller all in one.

Here is a breakdown of the essential requirements you should include in your job description, categorized by their role in the kitchen.

1. Culinary Leadership & Experience

• Proven Experience: Typically 5+ years of experience in a high-volume kitchen, with at least 2 years in a supervisory role (Sous Chef or Head Chef).
• Menu Development: Ability to design creative, seasonally-driven menus that align with the restaurant's brand and target demographic.
• Plating & Consistency: A high standard for food presentation and the ability to ensure every dish leaving the pass meets that standard.

2. Business & Financial Acumen

• Food Cost Management: Expertise in calculating Plate Cost, managing inventory, and maintaining a healthy Food Cost Percentage (typically 28–32%).
• Labor Management: Ability to create efficient staff schedules that minimize overtime while ensuring smooth service.
• Supplier Relations: Experience in sourcing high-quality ingredients and negotiating with vendors to ensure the best pricing.

3. Kitchen Operations & Safety

• Food Safety Certification: A valid food handler’s or manager’s certification (such as ServSafe in the US).
• Sanitation Standards: Strict adherence to health department regulations, ensuring the kitchen is deep-cleaned and organized daily.
• Equipment Maintenance: Knowledge of how to properly use and maintain industrial kitchen equipment.

4. Soft Skills & Team Management

• Leadership: The ability to inspire a team, remain calm under the pressure of a "rush," and resolve internal conflicts professionally.
• Training: A commitment to mentoring junior cooks and improving the skill level of the entire "Back of House" (BOH) team.
• Communication: Strong verbal and written communication skills for coordinating with the "Front of House" (FOH) and ownership.

Skills