Group Head Chef/Area Chef
2 days ago
Responsibilities:
- Lead all culinary operations across our central kitchen, outlets and catering.
- Develop creative, trend-driven halal Asian and Western food menus and new product lines with detailed costing.
- Ensure top-tier food quality, consistency, and safety standards.
- Drive cost control, wastage reduction, and operational efficiency.
- Oversee R&D, production, and maintenance teams.
- Collaborate with management and Finance on menu costing and profitability.
- Train, mentor, and develop kitchen leadership talent.
- Ability to cook on halal Asian and Western cuisine, preferably to recommend Chinese Muslim menus.
- Conduct monthly audits and update feedback to management for improvement purposes.
- High awareness on company standards concerning food production, food presentation, food handling, controlling procedures and F&B sanitation and healthy guidelines.
- Possess knowledge to resolve kitchen maintenance issues on machinery, equipment, other technical issues amicably
- Understanding on halal compliance
Requirements:
- Proven leadership in central kitchen, multi-outlet F&B and catering operations.
- Strong culinary creativity with solid business acumen.
- Experience in high-volume production or catering is a plus.
- Excellent communication and team leadership skills.
- Passion for quality, innovation, and efficiency.
- Work closely with the management team on the culinary journey.
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