Job Summary:

The Head Chef is responsible for overseeing all kitchen and food court culinary operations, ensuring high standards of food quality, hygiene, consistency, cost control, and operational efficiency across all savory food sections.

The role includes managing kitchen staff, supervising food preparation and production, controlling food costs, and maintaining smooth coordination between kitchen sections and food court outlets.

This position does not include responsibility for pastry, bakery, or dessert operations.

Key Responsibilities:
- Kitchen Operations
- Supervise and manage all hot kitchen, cold kitchen, savory production, and food court culinary operations.
- Ensure consistency in food quality, taste, presentation, and portion control across all outlets.
- Monitor daily kitchen activities to ensure smooth workflow and timely food production.
- Develop and standardize recipes, preparation methods, and kitchen procedures.
- Coordinate with outlet supervisors to ensure operational efficiency and customer satisfaction.
- Ensure all food items are prepared according to company standards and hygiene regulations.
-Lead, train, schedule, and supervise chefs, cooks, kitchen assistants, and food production staff.
-Evaluate staff performance and provide coaching and corrective actions when needed.
-Maintain discipline, teamwork, and professional conduct within the kitchen.
-Participate in recruitment and onboarding of kitchen employees when required.
-Monitor food cost, waste control, and kitchen efficiency.
- Coordinate with purchasing and inventory departments regarding stock requirements and quality standards.
- Control raw material usage to minimize wastage and operational losses.
- Conduct regular stock checks and monitor product rotation and expiry dates.
- Ensure compliance with food safety standards, sanitation regulations, and HACCP procedures.
- Maintain cleanliness and organization in all kitchen and preparation areas.
- Ensure proper handling, storage, and labeling of food products.
-Participate in menu planning, pricing recommendations, and product improvement.
- Introduce new savory food concepts and seasonal items when required.
- Monitor customer feedback and market trends to improve offerings.


Qualifications & Requirements
-Minimum 5–7 years of experience in kitchen management or executive chef positions.
-Strong experience in food court, restaurant, or multi-outlet kitchen operations.
- Knowledge of food safety and hygiene standards.
- Strong leadership and team management skills.
- Ability to work under pressure in a fast-paced environment.
- Good knowledge of food costing and inventory control.
- Culinary degree or equivalent certification is preferred.

Key Skills
- Leadership & Team Management
- Food Quality Control
- Kitchen Operations Management
- Cost Control & Inventory Management
- Menu Development
- Time Management
- Problem Solving
- Communication Skills