REQUIRED HEAD CHEF

Local or overseas candidates

Supervise the kitchen operations to ensure providing creative, exciting, varied menus whilst complying with

the established budget & standards.

Control stock requirements & purchasing/ replenishment, operate stock takes and prevent excessive

wastage/ spoilage; manage the inventory and storage of food & non- food items while monitoring expiration

dates, rotation, FIFO (first in first out), food safety, etc.

• Conduct annual performance appraisal for subordinates and recommend salary increments and promotions in

collaboration with the Direct Manager.

Ensure adhere to HACCP (Hazard Analysis Critical Control Point) at all times

Working in line with the Operations Manager to ensure that the customers are getting the ideal experience.

Assist the Direct Manager and the Development Chef in identifying, promoting, and testing new food items

based on customers feedback and available data.

Minimum of 7- 9 years of experience in the same or related field, with 3 years' experience in Management.

Bachelor's degree in Kitchen Apprenticeship, Culinary Arts, or any related field.

Interested candidates please send your updated CV to the below email address