Total 176 Manager chef job vacancies in Hong Kong

Job Responsibilities:

1. Obey the rules and disciplines of the hotel and the restaurant.Under the leadership of the general manager, strive to do their own work well.

2. Responsible for the overall work of the production department, organizing and directing the cooking                     work.Do a good job of labor allocation, do have a comprehensive understanding of subordinates, close contact with each chef, reasonable arrangement of technical positions of each chef.

3. Take the initiative to listen to the opinions of guests, keep in touch with the service department and other departments, and constantly improve and improve the quality of food in the production department.

4. Be familiar with and master all the supplies, supervise the purchasing plan of the supplies, and the custody of various supplies to prevent the deterioration of raw materials.

5, control the food cost, reasonable use of all kinds of raw materials, reduce waste, do everything.

6, pay attention to the quality of food, often check the specifications, fast supply, do in an orderly way, urgent customer urgent.

7, do a good job in the management and technical training of chefs to maintain the characteristics and flavor of local             dishes.Be familiar with various varieties and new dishes, increase the variety of designs and colors, and create the characteristic food and flavor of the hotel.

8. Do a good job of food, utensils and kitchen workers' personal hygiene, as well as living appearance and style.

9. Coordinated the front and rear fields, and listened to the feedback of guests with an open mind.

58 RECRUITMENT PTE. LTD. 19C9772 67026282

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.
• Any other duties/tasks as requested by management.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Able to cook for atleast 500-1000 pax on a daily basis
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

Key Responsibilities:

·      To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance

·      Ensure that Sodexo approved suppliers are used when placing food and beverage orders

·      To maintain and continuously improve food presentation, service and standards

·      Effectively lead, develop and motivate service team, monitoring and solving issues within the department

·      Track and prepare all schedules to maximize productivity and keep labor costs within budget

·      To refine and improve the operation, encourage and recognize innovation and incorporate these into work procedures

·      To be creative and innovative in the day to day management and business development potential at the contract

·      To report to the Operations Manager when and as required to do so for the effective overall management of the contract

·      To implement directions from Operations Managers and Sodexo Senior Management and provide feedback

·      To attend all meetings and training sessions as scheduled

·      Responsible for the overall daily food and beverage operations

·      Maintain and enhance on-site client relationship by daily effective communication

·      Plan and execute monthly rotating menus and special food promotion with the Head Chef

·      Ensure that quality and wholesome food is served in the facility

·      Manage daily customer feedback concerning services provided through effective communication and effective customer service management

·      Ensure that all areas of services provided are maintained at the required in-house and corporate standards

·      Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department

·      Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc

·      Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc

·      Evaluate and administer manpower plans, employee training & development

·      Maintain and improve hygiene and safety standards of both front of house and back of house operations

·      Perform all other duties common assigned to by both the client and management of SodexoSingapore.

·      Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire operational processes related to Food Services and its scope of activities.

·      Ensure food safety procedures are adhered to by kitchen and service's team.

·      Ensure only trained employees are deployed and have been briefed on their roles

·      Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities.        

Authorities

• The incumbent has the authority to manage the contract on a daily basis in line with Company policies and objectives
• Any expenditures outside the scope of normal operations must be authorised by the Operations Manager
• To conduct disciplinary procedures within Sodexo policy guidelines and in consultation with the Operations Manager
• The Chef Manager is empowered to take whatever actions are necessary to ensure the safety of all Customers, Clients and Staff with the operation.

Key Requirements:

·      Recognisedcooking qualification

·      Possessat least 5 to 10 years of experience in a similar role

·      Stronginterpersonal, communication and organizational skills

·      Possesssound operational background

·      Ableto lead and manage a team of employees.

The Dandy Collection is seeking a Head Chef for a modern Japanese Izakaya concept. The successful candidate must have extensive knowledge of Japanese ingredients and cooking techniques, as well as a proven track record leading and developing teams.

The candidate will be open to curating modern takes on classic dishes, including coming up with fun and interesting ideas to relate to the brand.

• Oversee daily kitchen operations
• Food consistency and quality control
• Creation of creative menus aligning with overall concept and brand
• Ordering and cost control
• Compliance with food hygiene and safety standards
• Training and development of kitchen team
• Rostering and Time & Attendance
• Kitchen team payroll management and control
• Deliver on the brand Noble Cause 'Making every night out, better than the last.'

Requirements

• Minimum 8 years of experience in culinary field
• Experience as Head Chef or Chef de Cuisine
• Well trained palate for Japanese cuisine
• High standard of food
• Commitment to delivering a high level of customer service
• Strong leadership and communication skills
• Willingness to train, inspire and develop a team
• Excellent planning and organisation skills
• Positive attitude
• Experience in working on an international spectrum is preferred

must need to know how to cook the following items

·        Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

·        Fish Molee. Famous in South India

·        Kerala Karimeen Fry.

·        Aila Curry.

·        Prawns Kuzhambu.

·        Kheema with Coconut Curry

·        Chicken Roast.

·        Payyoli Chicken Fry.

·        Chettinadu Chicken

·        Crab (Small and Big Size)

·        Mutton Biriyani

·        Chicken Biriyani

·        Egg Biriyani

·        Prawn Biriyani

·        hettinad Dry Pepper Chicken,

·        Chettinad Kozhi Kuzhambu,

·        Spicy Chettinad Fish Fry Recipe

·        Chettinad Mutton Chops Kuzhambu Recipe

·        Chettinad Nandu Varuval Recipe

·        Thalapakkati Style Chicken Biryani

·        Mutton Chukka Varuval

·        Chicken Ghee Roast

·        Chettinad Chicken Kuzhambu

·        Small Variety Fish Fry

·        Boondhi Raita

·        Boiled Egg

·        Fruit Custard

·        Weigh, measure, mix and prep ingredients according to recipes.

·        Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

·        Check food and ingredients for freshness.

·        Arrange and garnish dishes.

·        Work well under pressure and within the time limit.

·        Ensure that kitchen area, equipment and utensils are cleaned

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

Job Description

We are looking for an Assistant Head Chef to assist the Head Chef in managing overall food manufacturing, catering, and kitchen production operations. The role includes food production, kitchen standards, manpower planning, SOP enforcement, food quality control, stock control, and operational efficiency.

Responsibilities

• Assist Head Chef in managing overall kitchen, catering, and production operations.
• Oversee food production, preparation standards, service quality, and kitchen workflow.
• Ensure all kitchen staff follow company SOPs, recipes, hygiene, and safety standards.
• Assist with manpower planning, duty allocation, training, and performance monitoring.
• Monitor food cost, wastage, stock control, and operational efficiency.
• Support menu execution, product consistency, and process improvement.
• Coordinate with operations, sales, procurement, and management when required.
• Handle kitchen issues, staff matters, and service disruptions professionally.
• Ensure kitchen is audit-ready and compliant with hygiene requirements.
• Act as kitchen lead when the Head Chef is not around.
• Carry out other kitchen management duties assigned.

Requirements

• Able to manage kitchen team, workflow, manpower, and service pressure.
• Strong leadership and kitchen management capability.
• Good understanding of food quality control, stock control, cost control, and wastage control.
• Able to work in a food manufacturing, catering, or central kitchen environment.
• Able to train, guide, and manage kitchen staff.
• Able to communicate clearly with different departments.
• Responsible, organised, and able to support management decisions.
• Able to maintain high kitchen standards consistently.
• Food hygiene certificate will be an advantage.

Benefits

• Staff meal provided.
• Training provided.
• Career progression available.
• Annual leave and statutory benefits according to company policy.

Responsibilities

• Prepare and cook authentic Sichuan cuisine according to company standards.

• Ensure food quality, consistency, and presentation.

• Handle food preparation, cooking, and kitchen operations.

• Maintain cleanliness and food safety standards.

• Manage ingredients efficiently and minimize wastage.

• Assist in menu development and new dish creation.

Requirements

• Minimum 3 years of experience in Sichuan cuisine.

• Strong knowledge of traditional and modern Sichuan cooking techniques.

• Able to work independently in a fast-paced kitchen environment.

• Familiar with food hygiene and safety standards.

• Overseas working experience is an advantage.

Preferred Skills

• Mala Xiang Guo

• Mala Tang

• Grilled Fish

• Boiled Fish in Chili Oil

• Hotpot Soup Base Preparation

• Sichuan Cold Dishes

• Braised and Spicy Dishes

Job Description & Requirements

Job Summary:The Head Chef, Food Manufacturing, is responsible for leading and overseeing all culinary operations within a high-volume food manufacturing facility or central kitchen. This role ensures the efficient production of high-quality food products, consistent adherence to recipes and quality standards, strict compliance with food safety regulations, and continuous improvement of production processes. The ideal candidate will possess a strong culinary background, exceptional leadership skills, and a proven track record in a food production or manufacturing environment.

Key Responsibilities:

1. Kitchen Operations & Leadership:

* Lead, manage, and oversee all aspects of kitchen operations, including planning, organizing, and directing daily production activities for a large-scale food manufacturing facility.

* Develop and implement efficient production schedules to meet demand and optimize workflow.

* Supervise, coach, mentor, and develop a team of culinary professionals (e.g., cooks, prep staff, line leads), fostering a culture of accountability, collaboration, and continuous improvement.

* Delegate tasks effectively and monitor performance to ensure targets are met.

* Manage staff scheduling, attendance, and performance reviews.

2. Culinary Execution & Product Development:

* Possess in-depth knowledge and experience in using modern kitchen equipment common in manufacturing settings (e.g., blast freezers, combi ovens, tumblers, tilting pans, large-scale mixers).

* Ensure all food products are prepared consistently according to standardized recipes, maintaining precise portion control and minimizing waste.

* Oversee menu development and refinement for mass production, adapting recipes for scalability without compromising taste or quality.

* Research and introduce new culinary trends, ingredients, and production techniques to enhance product offerings and efficiency.

* Conduct sensory evaluations and taste tests to ensure product quality and consistency.

3. Quality Assurance & Compliance:

* Implement and enforce rigorous quality control procedures throughout the production cycle, from raw ingredient inspection to finished product packaging.

* Maintain consistency in product quality across all production lines and batches.

* Ensure strict compliance with all relevant food safety and hygiene standards and regulations (e.g., HACCP, ISO 22000, GMP, local food safety authorities like SFA in Singapore).

* Conduct regular audits and inspections of food handling, storage, and preparation areas.

* Develop and maintain accurate records of production output, inventory levels, and quality control measures.

4. Production & Process Management:

* Optimize production processes to enhance efficiency, reduce costs, and minimize waste (e.g., through yield management, inventory optimization).

* Oversee inventory management, ensuring timely procurement of high-quality ingredients, proper storage, and effective rotation to reduce spoilage.

* Collaborate with procurement and supply chain teams to source ingredients that meet quality and cost requirements.

* Manage the upkeep and maintenance of all kitchen equipment, ensuring operational continuity and adherence to safety standards.

* Identify and troubleshoot production issues, implementing corrective actions promptly.

5. Cost & Budget Control:

* Monitor and control production costs, reviewing recipes and yields to ensure cost-effectiveness.

* Identify and implement cost-saving initiatives without compromising product quality or safety.

* Manage the kitchen budget, track expenses, and prepare financial reports as required.

6. Technology Integration & Innovation:

* Evaluate, adopt, and implement new technologies and kitchen systems (e.g., inventory management software, production planning tools) to improve operational efficiency, enhance product consistency, and streamline workflows.

* Stay abreast of industry advancements in food processing and culinary technology.

7. Training & Development:

* Design and deliver comprehensive training programs to enhance the culinary and operational skills of kitchen staff.

* Monitor performance, provide constructive feedback, and support professional development opportunities for the team.

Qualifications:

• Education: Culinary degree or diploma from a recognized culinary institution is highly preferred. Bachelor's degree in Food Science, Hospitality Management, or a related field is a plus.
• Experience: At least [e.g., 3-5] years in a leadership role within a food manufacturing facility, central kitchen, or high-volume catering operation. Experience with relevant cuisine types is often a plus.
• Certifications: Valid Food Handler's Permit and certifications in food safety management

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

. At least 20 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant degree/diploma

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers