Head Chef

Key Responsibilities

• Design, develop, and regularly update menus, including daily specials and seasonal offerings

• Ensure consistent food quality, taste, portioning, and presentation across all dishes

• Plan daily and weekly meal production schedules for dine-in and delivery services

• Manage food costs through accurate costing, portion control, and waste reduction

• Oversee inventory management, stock rotation, and regular stock takes

• Source ingredients and liaise with suppliers to ensure quality and value for money

• Recruit, train, supervise, and schedule junior kitchen staff

• Establish and enforce standard recipes, preparation methods, and plating guidelines

• Ensure strict compliance with food safety and hygiene standards

• Supervise kitchen operations during service to ensure efficiency and timely order dispatch

• Coordinate catering services and special events where required

• Maintain kitchen equipment and report maintenance needs to management

• Prepare basic reports on food cost performance and kitchen efficiency

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Qualifications and Experience

• Minimum of 3 years’ experience as a Head Chef, Sous Chef, or in a similar senior kitchen role

• Strong knowledge of menu planning, food costing, and portion control

• Proven ability to lead, train, and motivate a kitchen team

• Good understanding of food safety, hygiene, and sanitation standards

• Ability to work effectively in a fast-paced, high-pressure kitchen environment

• Creativity and passion for food, particularly local and fast-casual cuisine

• Good communication skills in English (knowledge of local languages is an advantage)

• Culinary certification is an added advantage, but not mandatory.

How to Apply:

All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section