HEAD CHEF

Responsibilities:
Manage and oversee daily kitchen and outlet operations

Ensure the outlet meets sales targets and profitability goals

Conduct daily roll call before operations to brief and motivate staff

Plan duty rosters and manpower deployment

Lead kitchen operations, including food preparation and presentation

Work with management on menu planning and cost control

Monitor food quality, portion control, and consistency

Manage inventory, stock ordering, and wastage control

Ensure compliance with food hygiene, health, and safety regulations

Train, supervise, and motivate kitchen and service staff

Handle customer feedback and resolve complaints professionally

Ensure staff comply with company uniform and grooming standards

Coordinate with HR, Finance, and Operations on administrative matters (e.g. payroll, reporting, stock records)

Manage emergency situations and operational challenges effectively

Perform other duties as assigned by Management

Requirements

• At least 2 years of relevant experience in food court / institutional catering
• Minimum ‘O’ level or Diploma in F&B service or equivalent
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Able to lead and motivate to produce results
• Ability to work in a fast-paced environment
• Team player