Head Chef

Head Chef for Central Kitchen

Head Chef Key Responsibilities:

- Oversee and manage daily Central Kitchen operations

- Ensure consistent food quality and timely order fulfilment

- Develop and propose menus for customer enquiries and tender submissions

- Create innovative dining concepts for catering operations

- Support and manage high-profile catering events and services

- Evaluate and source new ingredients, raw materials, and suppliers

- Prepare weekly ingredient forecasts for purchasing and production planning

- Establish standard food costing and monitor costs to ensure profitability

- Maintain strict hygiene, food safety, and sanitation standards

- Monitor and control labour costs while improving kitchen productivity

- Lead, train, and develop a large team of Sous Chefs, cooks, and kitchen assistants

Qualifications:

- Food Hygiene/Safety Management Level 1 or Level 3 (preferred)

- minimum of 5–8 years of experience, with at least 2–3 years specifically in a high-volume production kitchen, commercial catering, or ready-to-eat (RTE) manufacturing facility.

- A Diploma or Bachelor’s Degree in Culinary Arts, Food Technology, or Hospitality Management provides the necessary foundation in food chemistry and business operations.

Schedule: Mon - Fri, and occasional weekends if there are any events.