Restaurant Chef at Human Capital Outsourcing Limited

Responsibilities

• Prepare and cook menu items according to approved recipes and standards.
• Ensure consistency in food quality, presentation, and portion control.
• Oversee daily kitchen and food production operations.
• Supervise kitchen staff and support personnel.
• Ensure timely preparation and delivery of customer orders.
• Maintain high food safety and hygiene standards.
• Monitor food storage, handling, and stock rotation practices.
• Conduct regular kitchen cleanliness and hygiene inspections.
• Manage food inventory and stock control processes.
• Prepare stock requisitions and purchase requests.
• Minimize food wastage and control kitchen costs.
• Conduct stock counts and inventory reconciliations.
• Train and mentor kitchen staff on food preparation and safety standards.
• Monitor staff productivity and performance.
• Handle food quality concerns and customer complaints.
• Prepare daily production, sales, and operational reports.
• Ensure compliance with company policies and restaurant procedures.
• Promote workplace safety and operational excellence.

Skills & Requirements

• Certificate, Diploma, or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.
• Minimum three years' experience in a busy restaurant, hotel, or food service environment.
• Experience in chicken preparation, fast food, or quick-service restaurants is an added advantage.
• Proven ability to manage kitchen operations and food production teams.
• Food Preparation Skills
• Kitchen Operations Management
• Food Safety Compliance
• Inventory Control Skills
• Menu Planning Skills
• Cost Control Knowledge
• Staff Supervision Skills
• Leadership Skills
• Customer Service Focus
• Time Management Skills
• Problem Solving Ability
• Communication Skills
• Attention To Detail
• Teamwork And Collaboration
• Quality Control Expertise