Chef Manager - Leading Industry Pay

Key Responsibilities

This position reports directly to the F&B Director / General Manager. The role is responsible in terms of planning, monitoring, directing, controlling and coordinating the following areas:

• Responsible for the overall kitchen administrative and day to day kitchen operations.
• Oversee the overall food preparation process and cooking technique ensuring the highest food quality for the customers.
• Coordinate with purchasing department and suppliers to ensure the freshness and high quality of the food ingredients.
• Oversee the kitchen staffs including hiring process, training, scheduling the duty roster, leave management, disciplinary and supervising the kitchen staffs.
• Managing the kitchen budget that includes food costing, labour expenses, and other operational cost that affect to the overall profitability.
• Participate on the customer feedback process to ensure the customer are satisfied the food taste. 
• Design, conduct regular review and analysis of menu and recipes development for all kitchen sub-sections.
• Managing the stocks inventory in line with business requirement to ensure good cost management.
• Ensuring compliance of hygiene, sanitation, health and safety practices at all times.

Requirements

• Team player qualities
• Great attention to detail, creativity and latest market trends.
• Possess excellent leadership skills, able to supervise and lead the kitchen teams.
• Expert in culinary field, able to design and create new dishes that meet with high standards and market trends / demand.
• Have knowledge in cost control / inventory management with a grasp of profit margins.
• 5 to 10 years’ experience of similar role, in Coffee House / Restaurant’s kitchen in Hotel / F&B retail environment.
• Salary shall commensurate with experience.