Chief Chef

· Overall Kitchen Management

· Take full charge of daily kitchen operations, opening and closing procedures, and operational readiness.

· Exercise independent judgment to ensure smooth and efficient kitchen workflow.

· Supervision and Control of Kitchen Staff

· Supervise, lead, and deploy all kitchen staff.

· Prepare kitchen duty rosters and manage manpower planning.

· Ensure staff discipline ,productivity, and compliance with company policies and SOPs.

· Authority in Recruitment and HR Matters

· Conduct interviews and recommend hiring of kitchen staff.

· Provide induction training, on-the-job training, and skills upgrading for staff.

· Conduct performance evaluation and recommend confirmation, promotion, disciplinary action, and termination where necessary.

· Food Quality, Safety, and Compliance

· Oversee food preparation and production to ensure company quality standards are met.

· Enforce food safety, hygiene, and sanitation standards in compliance with company SOP and regulatory requirements.

· Inventory, Cost, and Supplier Management

· Manage inventory control, food usage, and minimise wastage.

· Liaise with Central Kitchen and external suppliers for ordering and stock replenishment.

· Be accountable for kitchen cost control and stock management.

· Equipment and Maintenance

· Oversee the proper use, maintenance, and repair of kitchen equipment.

· Administrative and Reporting Duties

· Conduct stock takes, scheduling, and reporting of kitchen performance.

· Report kitchen operations and issues to the Area Manager.

· Safety Enforcement

· Ensure all kitchen staff comply with workplace safety and company safety SOP.

· Ad-hoc Managerial Duties

· Assist other outlets when required.

Perform any other managerial duties as assigned by Management