Head Chef

Head Chef for Central Kitchen Head Chef Key Responsibilities: - Oversee and manage daily Central Kitchen operations - Ensure consistent food quality and timely order fulfilment - Develop and propose menus for customer enquiries and tender submissions - Create innovative dining concepts for catering operations - Support and manage high-profile catering events and services - Evaluate and source new ingredients, raw materials, and suppliers - Prepare weekly ingredient forecasts for purchasing and production planning - Establish standard food costing and monitor costs to ensure profitability - Maintain strict hygiene, food safety, and sanitation standards - Monitor and control labour costs while improving kitchen productivity - Lead, train, and develop a large team of Sous Chefs, cooks, and kitchen assistants Qualifications: - Food Hygiene/Safety Management Level 1 or Level 3 (preferred) - minimum of 5–8 years of experience, with at least 2–3 years specifically in a high-volume production kitchen, commercial catering, or ready-to-eat (RTE) manufacturing facility. - A Diploma or Bachelor’s Degree in Culinary Arts, Food Technology, or Hospitality Management provides the necessary foundation in food chemistry and business operations. Schedule: Mon - Fri, and occasional weekends if there are any events.