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