Own the Western kitchen: menu, consistency, team growth, and cost control.

Duties and Responsibilities

• 1. Culinary Leadership & Menu Development
  • Design, execute, and continuously improve cuisine menus.
  • Develop seasonal specials, tasting and event catering menus aligned with current market trends and target demographics.
  • Create standardized recipe cards including precise ingredient weights, yield calculations, portion control guidelines, and step-by-step plating guides.
  • Ensure food quality, presentation standards, and flavor profiles remain consistently high during all service periods.
    
    
  2. Kitchen Operations & Service Management
  • Oversee daily station setups (mise en place), service workflow, line management, and breakdown procedures.
  • Expedite orders during peak service hours to maintain fast ticket times, smooth communication with Front of House (FOH), and low table wait times.
  • Monitor inventory shelf-life rotation (FIFO) and daily prep lists to minimize waste and stockouts.
  • Oversee station equipment maintenance, ensuring routine checks, cleaning schedules, and repair logging are maintained.
    
    
  3. Financial Management & Cost Control
  • Manage the kitchen budget to meet targeted food cost and labour cost percentage goals.
  • Manage inventory level by conducting weekly stock takes and implement corrective actions for stock losses or yield drops.
  • Monitor kitchen utility usage, operational supplies, and equipment lifespan to manage overhead expenses.
    
    
  4. Team Leadership & Training
  • Conduct regular culinary skills training, knife skills workshops, food safety refreshers, and station cross-training.
  • Build weekly rosters based on sales forecasts, customer traffic trends, and labor budget constraints.
  • Foster a positive, respectful, and high-energy kitchen culture while resolving interpersonal conflicts and enforcing company policies.
    
    
  5. Food Safety, Hygiene & Sanitation
  • Enforce total compliance with public health regulations, HACCP, and ISO/Food Handling safety standards.
  • Establish daily cleaning checklists, deep-cleaning routines, and hygiene audits for all preparation lines and storage areas.
  • Monitor cold-chain storage temperatures, walk-in chillers, freezer logs, and label/date systems for all raw and cooked inventory.
  • Ensure all back-of-house staff strictly adhere to personal grooming, uniform cleanliness, and hand-washing rules.

Job Requirements

• Required Qualifications & Experience
  • Education: Diploma or Degree in Culinary Arts, Hospitality Management, or equivalent professional chef certifications.
  • Experience: Minimum 5–7 years of culinary experience in high-volume Western restaurant with at least 2–3 years in a Head Chef, Executive Sous Chef position.
  • Certifications: Valid Food Handler Certificate and Advanced HACCP / SERV Safe Manager certification.
  Key Competencies & Technical Skills
  • Menu Engineering & Costing: In-depth understanding of food cost mechanics, recipe costing spreadsheets, and yield management.
  • POS & Kitchen Software: Hands-on experience with POS inventory modules, kitchen management software, and digital ticketing systems (KDS).
  • Leadership Under Pressure: Proven ability to stay calm, focused, and organized in high-stress, high-volume kitchen environments.
  • Communication: Excellent verbal and written communication skills to articulate dish concepts to FOH and delegate clearly to kitchen teams.
  Work Environment & Physical Requirements
  • Ability to stand, walk, bend, and lift up to 25 kg (55 lbs.) throughout long shifts.
  • Flexibility to work nights, weekends, split shifts, and public holidays as required by restaurant operations.
  • Comfort working in environments with high heat, open flames, steam, and cold storage areas.

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