Chief Chef

·      Overall Kitchen Management

·        Take full charge of daily kitchen operations, opening and closing procedures, and operational readiness.

·        Exercise independent judgment to ensure smooth and efficient kitchen workflow.

·      Supervision and Control of Kitchen Staff

·        Supervise, lead, and deploy all kitchen staff.

·        Prepare kitchen duty rosters and manage manpower planning.

·        Ensure staff discipline,productivity, and compliance with company policies and SOPs.

·      Authority in Recruitment and HR Matters

·        Conduct interviews and recommend hiring of kitchen staff.

·        Provide induction training, on-the-job training, and skills upgrading for staff.

·        Conduct performance evaluation and recommend confirmation, promotion, disciplinary action, and termination where necessary.

·      Food Quality, Safety, and Compliance

·        Oversee food preparation and production to ensure company quality standards are met.

·        Enforce food safety, hygiene, and sanitation standards in compliance with company SOP and regulatory requirements.

·      Inventory, Cost, and Supplier Management

·        Manage inventory control, food usage, and minimise wastage.

·        Liaise with Central Kitchen and external suppliers for ordering and stock replenishment.

·        Be accountable for kitchen cost control and stock management.

·      Equipment and Maintenance

·        Oversee the proper use, maintenance, and repair of kitchen equipment.

·      Administrative and Reporting Duties

·        Conduct stock takes, scheduling, and reporting of kitchen performance.

·        Report kitchen operations and issues to the Area Manager.

·      Safety Enforcement

·        Ensure all kitchen staff comply with workplace safety and company safety SOP.

·      Ad-hoc Managerial Duties

·        Assist other outlets when required.

Perform any other managerial duties as assigned by Management