Head Chef manages and responsible for the Kitchen and Stewarding operations. The Head Chef ensures the food comes out of the kitchen in a timely manner, quality of the food, following all food safety regulations, creating new food entrees, and coordinating the entire kitchen. He/She controls the budget and ensures the quality of the kitchen and stewarding operations. He/She ensures that the problems that arise are rectified in a positive and professional manner. The Head Chef also oversees and supervise all kitchen and stewarding staff.
Key Responsibilities
Manage Kitchen & Stewarding operations
- Lead the development and implementation of operations strategies and plans for the Kitchen and Stewarding department
- Develop and review operating procedures and service standards for Kitchen and Stewarding operations
- Oversee Kitchen and Stewarding operations to ensure adherence to organisational standards and procedures
- Oversee partnerships and quality of outsourced services
- Manage asset and inventory control
- Ensure proper equipment maintenance and operations
- Lead knowledge management to facilitate Kitchen and Stewarding operations
Drive service and operational excellence
- Lead the development and evaluation of service recovery strategies for addressing service gaps
- Lead improvement initiatives and service innovation to enhance service quality and operational efficiency
- Evaluate industry best practices and new technology applications for organisation's adoption
- Ensure the serving of quality and consistent culinary dishes and on schedule
- Develop menu offerings
- Interact with guests to gather feedback on service quality
- Manage quality controls and approve all foods before they leave the kitchen
Budget & Cost Management
- Lead yearly budget forecasting processes for the department
- Manage departmental budgets to ensure proper utilisation and accounting of resources
- Forecast supply needs and estimate costs
- Determine and manage food inventory needs, stocking and ordering
- Manage cost control and stock of food
- Coordinate with procurement department with market list in sourcing of raw food items
Manage Operational Risks
- o Review compliance management on organisational guidelines and legal regulations required for Kitchen and Stewarding operations
- o Develop crisis management, business continuity and recovery plans for the Kitchen and Stewarding department
- o Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
- o Ensure all chefs obtained mandatory certification on food hygiene and/or food safety courses
Team & Report Management
- Lead the management of staff performance to achieve department goals
- Mentor, coach and guide the teams
- Oversee the implementation of capability development plans for staff
- Managing and working closely with other chefs at all levels.
- Present Kitchen & Stewarding reports and recommendations for management update and decision-making
Key Requirements
- Diploma in Culinary & Catering Management or equivalent
- Possess Food Hygiene Officer certification
- Minimum 12 years of relevant working experience with 8 years of management experience
- Passion for food and hands-on experiences
- Able to work independently, under pressure and deliver quality work
- Able to work on weekends and/or public holidays
Key Competencies
- Proficiency in Local, Western Cuisine, Banquet cooking
- Knowledge of the food industry and trends
- Budgeting skills to cost management
- Able to create new menu items
- Proficiency in Microsoft Office in Word, Excel and Outlook
- Strong communications and written skills
- Strong leadership skills
- Team player qualities
- Attention to details
