Head Chef / Sous Chef / Chef
Primary Duties & Responsibilities
Operational Efficiency & Food Safety
- Manage the food preparation process to maintain consistency, quality and timely service.
- Conduct regular checks on food preparation, portioning, quality and station hygiene.
- Ensure all kitchen operations comply with health and safety regulations, licensing conditions and food hygiene standards.
- Uphold cleanliness and personal hygiene standards for all kitchen staff.
Customer Experience & Support
- Collaborate with the front-of-house team to ensure customer satisfaction, including addressing feedback, inquiries and complaints professionally and promptly.
- Communicate with the Operations Manager regarding any issues, improvements or customer concerns.
Administrative & Miscellaneous
- Complete all necessary administrative tasks, including documentation, reporting and ad-hoc duties as assigned.
- Be available on-call to handle urgent kitchen matters or step in when necessary.
- Support the overall profitability and success of the outlet through strategic planning and operational excellence.
Additional Responsibilities for Head Chef / Sous Chef
Kitchen Leadership & Culinary Excellence
- Take full responsibility for all kitchen operations, ensuring the highest standards in food quality, consistency and presentation.
- Lead the execution of all menu items and ensure adherence to established Standard Operating Procedures (SOPs).
- Develop, test, and innovate menus that reflect current culinary trends, seasonal availability and customer preferences, while maximizing profitability.
- Ensure smooth coordination between the kitchen and front-of-house teams, especially during peak service hours.
Team Management & Development
- Lead, motivate and mentor the back-of-house team to maintain professionalism and top performance.
- Oversee staff scheduling, attendance tracking and vacation planning.
- Foster a positive, efficient and collaborative work environment that supports continuous learning and growth.
Inventory, Cost Control & Procurement
- Monitor inventory levels, manage ordering and control stock to reduce waste and optimize food cost.
- Ensure cost of goods sold (COGS) remains within established benchmarks.
- Identify shortages and coordinate procurement of ingredients and kitchen equipment as needed.
Requirements
- 2-3 years of experience in F&B (For Chef)
- 3-5 years of experience in F&B (For Head Chef / Sous Chef)
- Minimum GCE 'N' or 'O' level
- Professional communication skills are required
- Commitment to quality service, and food and beverage knowledge
- Strong entrepreneurial mind and supervisory experience at a F&B establishment
- Strong organizational, interpersonal and problem-solving skills