A Head Chef (or Chef de Cuisine) manages all back-of-house kitchen operations, including menu development, food quality, inventory, and staff management. They act as the highest-ranking culinary leader on-site, usually working on the pass during service to ensure quality, while also managing costs, hiring, and safety compliance.
Key Responsibilities
- Menu & Culinary Development: Creating, pricing, and updating menus, including daily specials and seasonal changes.
- Operational Management: Running daily kitchen operations, directing food preparation, and maintaining high-quality standards for every dish.
- Staff Leadership: Hiring, training, mentoring, scheduling, and disciplining kitchen staff (brigade de cuisine).
- Inventory & Cost Control: Managing food inventory, purchasing, inventory ordering, and minimizing waste to meet budget KPIs.
- Health & Safety Compliance: Ensuring the kitchen meets all hygiene, sanitation, and food safety standards.
- Service Coordination: Expediting orders in the kitchen during service hours.
Requirements & Qualifications
- Experience: Generally 5+ years in a professional kitchen, including proven experience as a Sous Chef or senior role.
- Skills: Exceptional culinary techniques, leadership, team management, communication, and menu engineering skills.
- Physical Stamina: Ability to work long, intensive hours, including weekends, nights, and holidays.
- Certification: Formal culinary education (e.g., Certificate III in Commercial Cookery) and food safety supervisor certification are often required.
Pay: RM3,000.00 - RM4,000.00 per month
Benefits:
Work Location: In person