Head Chef Role: Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision Responsible for the overall daily food production and back of the house operations Capable of delivering daily effective communication and guidance Establish the working schedule and organize the work in the kitchen so that everything works efficiently Plan and execute monthly rotating menus and special food promotion with restaurant Manager Manage daily customer feedback concerning services provided through effective communication and effective customer service management Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish Liaise and produce for banquet events Ensure that all areas of services provided are maintained at the required in-house and company’s SOPs Train kitchen staff in order to provide best results efficiently and effectively Submit weekly and monthly financial/administration reports to the management Manage HR related matters for the kitchen team. Work with the management to improve and enhance service level Provide and evaluate employees’ training & development Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment Maintain and improve hygiene and safety standards of both front of house and back of house operations Keeping Food Sampling and Daily Cooking Core temperature recordings Ensure Recording temperature for all refrigerator Interested applicants, please send resume and photo to *************