HEAD CHEF

Responsibilities

• Ensure that the food served to both customers is of a consistently high quality and that it meets the company standards
• Cooking and food preparation duties
• Manages food and product ordering by keeping records and minimizes waste
• Monitor stock levels, order ingredients, and ensure freshness of ingredients used in all dishes.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Remedy any problems
• Supervise and provide guidance to junior kitchen staff/ cook in order to ensure that the work performance is within expectation
• Maintain a positive and professional approach with co-workers and customers.
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Perform other reasonable job duties as requested by management

Requirements

• Minimum 5 years of relevant experience as Sous Chef/ Outlet Chef with Chinese cuisines
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Credentials in health and safety training
• Ability to work in a fast-paced environment
• Ability to work in a coffeeshop/ foodcourt environment
• Team player