Head Chef

• Oversee the overall daily food production and back -of -house operations.
  
  
• Plan menus, manage food costs, and support operational administration.
  
  
• Lead manpower planning and ensure effective team communication across all levels.
  
  
• Ensure high -quality, nutritious meals are consistently delivered to customers.
  
  
• Develop and implement rotating monthly menus and support special food promotions in collaboration with the site management team.
  
  
• Manage customer feedback and continuously improve service quality through effective communication and service management.
  
  
• Coordinate food preparation for events and functions in collaboration with the F&B coordination team.
  
  
• Ensure all services comply with internal standards related to quality, hygiene, and operational procedures.
  
  
• Support visits and initiatives from corporate functions such as Purchasing, HR, Finance, Business Development, and Quality departments.
  
  
• Prepare and submit regular operational, financial, and administrative reports to the site management team.
  
  
• Handle HR -related documentation related to kitchen operations (staffing, leave, timesheets, manpower costs, etc.).
  
  
• Participate in regular service meetings aimed at improving operational performance and customer satisfaction.
  
  
• Manage staff scheduling, training, and development to ensure high team performance.
  
  
• Ensure safe use and maintenance of kitchen and cleaning equipment, reporting any issues to management.
  
  
• Maintain and continuously improve hygiene and safety standards across both front -of -house and back -of -house operations.
  
  
• Perform any additional duties assigned by the client or site management.
  
  

Requirements