Head Chef

Overall Job Objectives · Overall in-charge of the kitchen department in the Cafeteria/F&B outlet, ensuring the preparation of high quality meals in accordance to company standards, menu specifications, and production schedules while meeting required safety, hygiene and quality standards. Core Responsibilities · Responsible for overseeing the Cafeteria/F&B outlet kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards. · To lead and manage the Cafeteria/F&B outlet kitchen team to achieve goals, productivity and profitability KPIs set by the Management. · To plan, establish and maintain an optimum “lean” operational structure within the Cafeteria/F&B outlet, so as to ensure the effective and efficient running of the Cafeteria/F&B outlet. · Work closely with the Cafeteria/F&B outlet team and Line departments in the pursuit for continuous improvement in products, menu items and promotions. · To plan, supervise and execute food preparation and production activities. E.g. proper cleaning, cutting, cooking of items, etc. · Supervise all the Cafeteria/F&B outlet staff to ensure targets, portion sizing, product quality and specifications are met. · Responsible for formulating new food production standards and Standard Operating Procedures (SOPs). · To manage the cost control of raw materials, food cost and related kitchen operational expenses under the Cafeteria/F&B outlet. · To control food production volume and quantities, ensure all resources are optimally utilized and to minimize over production and wastages without compromising on quality. · To plan and drive the development of new culinary recipes and menus. · Oversee the daily 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. · Coordinates and controls the kitchen team in food storage (e.g. maintaining tidiness, following the first-in first-out procedure). · Conducts, coordinates and supervises the inventory at the Cafeteria/F&B outlet. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately. · Prepare food for service which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times. Cook menu items in cooperation with the rest of the kitchen team. · Set up and stock stations with all necessary supplies to prepare for service. · Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards. · Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times. · To ensure that all menu recipes are standardized to maintain consistent quality output from the Cafeteria/F&B outlet and to monitor and ensure compliance with recipe specifications. · Teach and train staff of preparation and presentation changes to the menu items. · Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times. · Monitor quality assurance on an overall level through conducting spot checks, to investigate quality issues in the kitchen and to recommend solutions. · Responsible for the proper operation and maintenance of the Cafeteria/F&B outlet’s kitchen facilities and equipment. · To act in the best interest of the company in all circumstances. · Any other appropriate duties and responsibilities as assigned. General Performance Expectations · To establish an effective production schedule and ensure on-time delivery at all times. · To ensure good quality production with every product to meet customer’s satisfaction. · Ensure all kitchen area are clean and production equipment in working condition. · To enforce food safety requirements and meet the necessary SFA requirements. · To minimize any raw material wastage and output rejection. · To increase overall profitability for all the Cafeteria/F&B outlet and to increase top line and bottom line for all the Cafeteria/F&B outlet. · Achieves strategic customer objectives defined by company management. · To ensure that the operational and manpower costs are kept within the set targets and to achieve the sales targets set by the Management.