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Head Chef

Job Summary

Lead kitchen operations and ensure production of high-quality dishes, ensuring customer satisfaction while overseeing staff performance.

Responsibilities

  • Control and oversee all food preparation operations and related activities within the kitchen.
  • Create menus showcasing both new and existing culinary creations, with an emphasis on variety and quality.
  • Supervise equipment and ingredient orders, and coordinate repairs as necessary.
  • Recruit, manage, and train new kitchen staff, while overseeing their work and promoting cooperation and mutual respect.

Requirement

  • Minimum of 3-5 years of experience in the F&B industry and its processes.
  • Prior experience in a hospital setting is an advantage.
  • Comply with infection control for safe food handling, storage, handwashing, glove-wearing, uniform, personal grooming and staff personal hygiene.
  • Familiar with useful computer programs, including MS Office, restaurant management software, and POS systems.
  • Possess credentials in health and safety training.

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