Job Description

Key Responsibilities

• Oversee daily kitchen operations, including prep, production, cooking, and service execution.
   
• Ensure all dishes meet brand standards in taste, consistency, quality, and presentation.
   
• Supervise and coordinate all kitchen staff across sections and shifts.
   
• Manage kitchen scheduling, duty allocation, productivity, and manpower utilization.
   
• Enforce SOPs, recipes, food safety procedures, and kitchen discipline.
   
• Monitor food cost, portion control, wastage, and yield management.
   
• Oversee ordering, receiving, stock rotation, and inventory accuracy.
   
• Conduct quality checks on ingredients, prep items, and finished dishes.
   
• Train, coach, and develop kitchen staff to improve technical skill and performance.
   
• Work closely with management on menu changes, promotions, and operational planning.
   
• Maintain kitchen cleanliness, maintenance standards, and regulatory compliance.
   
• Handle service issues, customer complaints related to food, and corrective actions promptly.
   
• Take charge of kitchen operations in the absence of the Head Chef when required.

Job Requirements

Requirements

• At least 4–7 years of kitchen experience, with 2+ years in a supervisory role.
   
• Strong knowledge of kitchen operations, production planning, and cost control.
   
• Proven ability to manage teams, maintain standards, and lead during peak periods.
   
• Good knowledge of food safety, sanitation, and regulatory requirements.
   
• Strong problem-solving and leadership capability.
   
• Culinary diploma/certification preferred.
   

Key Competencies

• Kitchen leadership
   
• Operational control
   
• Food quality management
   
• Cost awareness
   
• Coaching and discipline
   
• Service readiness under pressure

Skills