Head Chef

• Responsible for daily culinary operations with responsibilities involving staff productivity, food quality, food consistency, inventory and wastage control, etc.
• Review menus and analyze recipes to determine food, labour and overhead costs, and assigning suggested prices to menu items
• Modify and create new menu as and when required
• Lead and cook by example and provide guidance to team members
• Enforce strict health and hygiene standards in the kitchen and conduct regular checks and inspections
• Ensure staff understand and adhere strictly to all policies, procedures, standards and guidelines set by the Company
• Ensure all kitchen equipment are being maintained and cleaned regularly
• Perform regular inventory check to ensure adequate provision of supplies for smooth operations
• Plan and update staff roster timely
• Other ad-hoc operational duties as and when assigned