Job Description

Roles & Responsibilities

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.

Desired Candidate Profile

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