Job Responsibility

-Ensuring that guests receive excellent service and have a great culinary experience.

-Developing new dishes and overhauling menus to attract more guests.

-To oversees the operations and artist(staff) of a kitchen. Also to create and maintain a kitchen department’s budget, assigning tasks to other chefs, ensuring customer satisfaction, managing cost and expenses to ensure proper profit margin and dealing with any issues that may arise.

-Ensuring that Kitchen team are adhere to quality, hygiene and cleanliness standard.

-Staying up-to-date with culinary trends and kitchen processes.

-Dealing with suppliers and ensuring that they supply quality goods at affordable prices.

-Managing the inventory and ordering stock as needed.

-Overseeing the maintenance of kitchen equipment and organizing repairs when needed.

-Handling artist issues hiring i.e. performance management, time attendance, leave record, training, disciplinary etc. when necessary.

Job Specification

-Minimum of 4 years experience as Head Chef/Executive Sous Chef

-Culinary or food service management degree may be advantageous.

-In-depth knowledge of the food industry.

-Strong working knowledge of related computer software, including restaurant / kitchen management software.

-Ability to adhere to budgets and meet financial targets.

-Exceptional organizational, leadership, problem-solving, and communication skills.

-Ability to forecast food and beverage needs.

-Excellent customer service skills.

-Great delegation skills.