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