Head Chef at Human Capital Outsourcing Limited

Responsibilities:

• Oversee daily kitchen operations including food preparation, cooking, plating, and service delivery.   
• Lead, supervise, train, and schedule kitchen staff to ensure productivity and performance.   
• Develop, review, and standardize recipes, menus, and portion controls.   
• Ensure consistency in food quality, presentation, and taste across all products.   
• Monitor food costs, wastage, and inventory levels to maintain profitability.   
• Ensure compliance with food safety, hygiene, sanitation, and health regulations.   
• Manage procurement planning and coordinate with suppliers on kitchen requirements.   
• Conduct stock control, monitor expiry dates, and enforce FIFO procedures.   
• Introduce new menu ideas and support product innovation based on customer trends.   
• Investigate customer complaints relating to food quality and implement corrective measures.   
• Prepare operational reports relating to kitchen performance, stock, and costs.   
• Ensure kitchen equipment is properly maintained and operational.

Requirements:

• Diploma or Bachelor’s Degree in Culinary Arts, Food Production, Hospitality Management, or related field.   
• Minimum 4–6 years’ experience in a professional kitchen, with at least 2 years in a supervisory or Head Chef role.   
• Experience in restaurants, hotels, poultry/FMCG food production, or high-volume kitchens is highly preferred.   
• Strong knowledge of food safety standards, hygiene regulations, and kitchen operations.   
• Experience in menu costing, inventory control, and kitchen budgeting required.   
• Certification in Food Safety or HACCP is an added advantage.