Head Chef

Head Chef for Central Kitchen

Head Chef Key Responsibilities:

• Oversee and manage daily Central Kitchen operations
• Ensure consistent food quality and timely order fulfilment
• Develop and propose menus for customer enquiries and tender submissions
• Create innovative dining concepts for catering operations
• Support and manage high-profile catering events and services
• Evaluate and source new ingredients, raw materials, and suppliers
• Prepare weekly ingredient forecasts for purchasing and production planning
• Establish standard food costing and monitor costs to ensure profitability
• Maintain strict hygiene, food safety, and sanitation standards
• Monitor and control labour costs while improving kitchen productivity
• Lead, train, and develop a large team of Sous Chefs, cooks, and kitchen assistants

Qualifications:

• Food Hygiene/Safety Management Level 1 or Level 3 (preferred)
• minimum of 5–8 years of experience, with at least 2–3 years specifically in a high-volume production kitchen, commercial catering, or ready-to-eat (RTE) manufacturing facility.
• A Diploma or Bachelor’s Degree in Culinary Arts, Food Technology, or Hospitality Management provides the necessary foundation in food chemistry and business operations.

Schedule: Mon - Fri, and occasional weekends if there are any events.