Pokok Group Outlet Head Chef

1 day ago

Kuala Lumpur, Kuala Lumpur, Malaysia BRICK HOUSE SDN BHD Full time 70,000 - 108,000 per year

Job Description

  1. Culinary Strategy & Leadership

Define and execute the culinary direction for all casual and bistro brands under the group.

Align menu strategy and kitchen execution with brand positioning and business objectives.

Provide strategic and operational oversight of the Head Chef – Restaurant & Bistro Division.

Contribute to the conceptual development of new outlets or brand formats within the division.

  1. Team Leadership, Grooming & Retention

Lead and mentor Head Chefs, CDPs, and kitchen teams across all outlets.

Foster a high-performance kitchen culture grounded in discipline, respect, and collaboration.

Implement ongoing training and development plans to build skill sets and promote internal mobility.

Plan and manage manpower needs and costs in alignment with operational KPIs.

  1. Cross-Team Management & Process Optimization

Ensure effective communication and collaboration across all kitchen teams within the division.

Standardize and streamline culinary processes, reporting structures, and kitchen systems.

Conduct regular coordination meetings to align expectations, resolve issues, and share best practices.

Drive consistency in culinary execution while accommodating brand-specific needs.

Foster a unified working environment despite the diversity of brands and kitchen setups.

  1. Culinary Innovation & Menu Development

Lead the creation of seasonal, promotional, and core menus in collaboration with outlet chefs.

Maintain balance between creativity, market relevance, and operational feasibility.

Ensure consistency in flavor, presentation, and kitchen execution across all outlets.

Collaborate with procurement on sourcing and supplier efficiency.

  1. Operational & Financial Performance

Monitor food cost, yield, inventory, and kitchen productivity across all locations.

Analyze operational metrics and implement systems for cost-efficiency and waste reduction.

Conduct audits and kitchen assessments to ensure adherence to hygiene, safety, and brand standards.

Proactively address underperformance and continuously improve kitchen systems.

  1. Service Standards & Guest Experience

Work closely with service teams to align kitchen flow with guest experience goals.

Review customer feedback and lead teams in implementing corrective actions where needed.

Ensure all dishes meet visual and taste standards consistently across outlets.

Champion a guest-focused mindset throughout all culinary teams.

  1. Manpower Efficiency & Optimization

Strategically plan and allocate manpower across all kitchens to optimize productivity without overstaffing.

Analyze labor deployment by outlet to identify opportunities for cross-utilization and better scheduling.

Work with HR and outlet teams to forecast manpower needs based on business volume, trends, and events.

Enforce strict controls to avoid over-hiring and ensure all hires align with labor cost KPIs.

Maintain a lean, efficient, and agile kitchen workforce without compromising output or quality.

Create contingency staffing plans to address sudden changes in demand or staffing levels.

Job Type: Full-time

Pay: RM7, RM9,000.00 per month

Benefits:

  • Health insurance
  • Maternity leave
  • Professional development

Work Location: In person

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