HEAD CHEF

Responsible for the profitability of the outlet, performing outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back office support. Other responsibilities include managing inventories, interacting with customers, wait staff and support employees to maximize revenue generation and enhance the customer experience, overseeing the recruitment, training and motivation of staff, maintaining high standards of quality control, hygiene and health and safety in the dining area

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