As a Head Chef, you are fully responsible for assigned food stall(s) to ensure profitability and smooth operations to meet assigned KPIs. Area of responsibilities included Back of House and Front of House operations, manpower planning, inventory management, cash management and Profit & Loss.

Responsibilities (Key Result Areas & Activities)

• Take charge of the food stall (s) and maintain complete control of the kitchen at all times.
• Provide key leadership on setting new standards of culinary and operations.
• Lead, coach and develop station cook to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution.
• Conduct orientation, training & coach new trainees.
• Ensure the food stall(s) conform to product specifications, policies and procedures for all supplies, ingredients purchased and all products sold.
• Identify potential issues and resolve them quickly and efficiently.
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety.
• Participate in checking of all purchased supplies for quality and account for each delivered item.
• Adhere to company's standard operating procedures.
• Any other tasks as assigned by the Area Manager or Director

Required to - KNOW (Skills, Knowledge & Behavior)

• Diploma or degree in Culinary Arts or related field.

• 5 years or more of experience in similar role within a professional kitchen

• Excellent cooking skills, with the ability to prepare and cook food to a high standard.

• Good knowledge of food safety and hygiene standards operations procedure.

• Ability to work under pressure and in a fast-paced environment.

• Flexibility to work evenings, weekends, and holidays as required.

• Good organizational and time management skills.

• Creativity and a passion for food and cooking.