Kitchen Chef

Key Responsibilities

• Prepare and cook dishes according to approved recipes, portion sizes, and presentation standards.
• Ensure all ingredients used are Halal-compliant and properly sourced and stored.
• Follow Halal food-handling procedures and prevent cross-contamination.
• Maintain high standards of kitchen hygiene, cleanliness, and food safety.
• Ensure proper storage, labelling, temperature control, and stock rotation of ingredients.
• Monitor food quality, taste, presentation, and consistency.
• Assist with menu planning, recipe development, and introduction of new Muslim-friendly dishes.
• Manage daily food preparation and ensure dishes are ready according to service requirements.
• Minimise food wastage and assist with food-cost and inventory control.
• Work closely with kitchen assistants and other chefs to maintain smooth kitchen operations.
• Train and guide junior kitchen staff on cooking techniques, hygiene, and Halal handling procedures.
• Follow company SOPs, food-safety requirements, and applicable MUIS Halal requirements.
• Perform other kitchen duties assigned by the Head Chef or Kitchen Manager.

Requirements

• Minimum 2–3 years of relevant culinary experience; experience in a Halal-certified kitchen is preferred.
• Strong cooking and food-preparation skills.
• Good understanding of Halal ingredients, preparation, and handling procedures.
• Knowledge of food hygiene and safety requirements.
• Food Safety Course certification is an advantage.