HEAD CHEF – MAIN KITCHEN

KEY RESPONSIBILITIES

• Oversee daily operations of the Main Kitchen.
• Plan menus and supervise food preparation, quality and presentation.
• Lead, train and supervise kitchen team members.
• Monitor food costs, portion control and minimise food wastage.
• Manage kitchen inventory and ensure proper stock utilisation.
• Ensure compliance with food hygiene, safety and cleanliness standards.
• Coordinate with other departments to support restaurant, buffet and banquet operations.

REQUIREMENTS

• Minimum 7 years of relevant kitchen experience, preferably in the hotel industry.
• Proven experience as a Head Chef.
• Strong leadership and kitchen management skills.
• Proven ability to prepare quality Western and Malay dishes.
• Good knowledge of food costing, menu planning and inventory control.
• Knowledge of food safety and hygiene practices.
• Able to work shifts, weekends and public holidays.
• Responsible, organised and able to work under pressure.