Head Chef

About the role

This is a Chef / Sous Chef / Head Chef position responsible for overseeing all kitchen operations, ensuring quality, taste, presentation, and consistency across all menu items, and leading the kitchen team.

Key responsibilities

• Oversee all kitchen operations

• Ensure quality, taste, appearance, and consistency of all menu items

• Control food cost and raw material usage

• Conduct stock control and ensure availability of raw materials

• Oversee preparation, cooking, plating, and serving processes

• Create and ensure the entire team implements kitchen SOP

• Conduct training and evaluation of the kitchen team

• Control waste and maintain efficient use of materials

• Assist in development and improvement of new menu items

• Ensure hygiene and food safety standards are always applied

About you

• Minimum 3–5 years of experience as Chef / Sous Chef / Head Chef, preferably in cafe, restaurant, or F&B

• Cooking ability and understanding of various food processing techniques

• Ability to create and follow standard recipes (SOP) and maintain consistency of taste and food quality

• Understanding of food cost, portion control, waste control, and menu costing

• Ability to conduct stock opname, inventory control, and raw material purchasing

• Ability to organize and control efficient use of raw materials

• Ability to lead, direct, and evaluate kitchen team

• Ability to create task division and kitchen team work schedules

• Understanding of cleanliness, sanitation, hygiene, and food safety standards

• Ability to maintain cleanliness and neatness of kitchen area