Total 3 job vacancies by Mantang Private Limited

1.         Incharge of cooking various fusion cuisines (As per required by outlet)

2.         Support the Unit Manager/Head Chef in all areas of kitchen management.

3.         Assist the Unit Manager/Head Chef in leading, supervising, rostering, and training kitchen staff

4.         Assistin supervising, planning, and organizing food preparation

5.         Ensure standards for food safety, food quality and preparation are strictly adhered toinventory ordering

6.         Set, monitor, and maintain standards of food prepared

7.         Conduct frequent checks in section with regards to food preparation, quality, hygiene, and cleanliness

8.         Any other tasks as and when assigned by Management

• Plan, prepare, and execute high-quality Western / modern cuisine dishes
• Design and develop seasonal menus aligned with business concept and customer preferences
• Oversee kitchen operations including food preparation, plating, and service standards
• Manage inventory, procurement, and food cost control
• Supervise, train, and mentor junior kitchen staff
• Ensure compliance with food safety, hygiene, and regulatory standards
• Support catering, private dining, and special events when required
• Maintain consistency in food quality and presentation across all service periods

• Direct and manage all back-of-house (BOH) operations across multiple locations.
• Ensure consistent delivery of high-quality, luxury-level food and presentation standards.
• Develop, design, and update menus in line with concept, seasonality, and market trends.
• Monitor and control cost of goods sold (COGS), driving profitability and minimizing waste.
• Maintain strict adherence to hygiene, food safety, and regulatory compliance standards.
• Mentor and lead senior kitchen teams, fostering leadership development and accountability.
• Recruit, train, and retain culinary talent across all locations.
• Collaborate with senior management and or other teams on business strategy, special events, promotions, brand growth.
• Oversee supplier relationships, procurement, and inventory management.
• Implement and standardize recipes, systems, and operational procedures.
• Drive continuous improvement, innovation, and operational excellence across all kitchens.

Requirements:

• Minimum 8 years in a senior culinary leadership role (Head Chef/ Corporate Chef/ Culinary Consultant), preferably multi-site
• Proven record in opening new restaurants and kitchen operation setup
• Expertise in menu creation for new concepts
• Strong leadership, communication, and organizational skills
• Ability to manage multiple teams and work in a fast-paced environment