HEAD CHEF

Roles and Responsibilities • Overall in-charge of the Kitchen department , ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules. • Responsible for overseeing the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards. • To manage the cost control of raw materials, food cost and related kitchen operational expenses under the JR Central Kitchen. • To control food production volumes / quantities, and to minimize over production and wastages without compromising on quality. • Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met. • Ensure the availability of supplies and food or approved substitutions in adequate time for preparation. • To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times. • Teach and train staff of preparation and presentation changes to the menu items. • Any other appropriate duties and responsibilities as assigned. Skills and Experience • Preferably more than 5 years of relevant working experience in culinary profession. • Leadership skills with good communication and inter-personal skills.