JOB SUMMARY Head Chef will be responsible for handling all food-related concerns and taking care of all food preparation needs at restaurants.

RESPONSIBILITIES & EXPECTATIONS

• Responsible in the creation and preparation of cuisine (eg. Muslim, Thai, Local cuisine).

• Responsible in the smooth-running operations of kitchen

• Responsible in the planning and execution of new menu, including research & development, costing, photo-shooting, etc.

• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.

• Ensure that quality, quantity, and correctness of food items served and displayed are per company's standard recipes.

• Liaise with suppliers and stock purchasing

• Check quantity and quality of items ordered are received and stored in proper condition.

• Work closely and cooperate with all levels of staff (e.g. superiors, peers and subordinates) to achieve highest possible satisfaction of food items.

• Monitor & control labour cost through effective manpower scheduling

• Conduct routine inspection of kitchen cleanliness, FIFO, safety, equipment maintenance, food quality and presentation

• Accountable for managing budgeted food cost, wastage and inventory management

• Recruit staff and follow-though with their appointment letters and uniforms with Corporate HR

• Ad-hoc duties as assigned.

REQUIREMENTS:

• At least 3 years experience in preparation of cuisine and 5 years in similar role.

• Creative and good food presentation skill

• Present a positive and professional attitude at all times.

• Good interpersonal skills for dealing with all levels of people.

• Good problem-solving skills.

• Ability to work effectively in a team environment.