Head Chef / Sous Chef / Chef - #1109826

Head Chef / Sous Chef / Chef

Primary Duties & Responsibilities

Operational Efficiency & Food Safety

• Manage the food preparation process to maintain consistency, quality and timely service.

• Conduct regular checks on food preparation, portioning, quality and station hygiene.

• Ensure all kitchen operations comply with health and safety regulations, licensing conditions and food hygiene standards.

• Uphold cleanliness and personal hygiene standards for all kitchen staff.

Customer Experience & Support

• Collaborate with the front-of-house team to ensure customer satisfaction, including addressing feedback, inquiries and complaints professionally and promptly.

• Communicate with the Operations Manager regarding any issues, improvements or customer concerns.

Administrative & Miscellaneous

• Complete all necessary administrative tasks, including documentation, reporting and ad-hoc duties as assigned.

• Be available “on-call” to handle urgent kitchen matters or step in when necessary.

• Support the overall profitability and success of the outlet through strategic planning and operational excellence.

Additional Responsibilities for Head Chef / Sous Chef

Kitchen Leadership & Culinary Excellence

• Take full responsibility for all kitchen operations, ensuring the highest standards in food quality, consistency and presentation.

• Lead the execution of all menu items and ensure adherence to established Standard Operating Procedures (SOPs).

• Develop, test, and innovate menus that reflect current culinary trends, seasonal availability and customer preferences, while maximizing profitability.

• Ensure smooth coordination between the kitchen and front-of-house teams, especially during peak service hours.

Team Management & Development

• Lead, motivate and mentor the back-of-house team to maintain professionalism and top performance.

• Oversee staff scheduling, attendance tracking and vacation planning.

• Foster a positive, efficient and collaborative work environment that supports continuous learning and growth.

Inventory, Cost Control & Procurement

• Monitor inventory levels, manage ordering and control stock to reduce waste and optimize food cost.

• Ensure cost of goods sold (COGS) remains within established benchmarks.

• Identify shortages and coordinate procurement of ingredients and kitchen equipment as needed.

Requirements 

• 2-3 years of experience in F&B (For Chef)

• 3-5 years of experience in F&B (For Head Chef / Sous Chef)

• Minimum GCE ‘N’ or ‘O’ level

• Professional communication skills are required

• Commitment to quality service, and food and beverage knowledge

• Strong entrepreneurial mind and supervisory experience at a F&B establishment

• Strong organizational, interpersonal and problem-solving skills