JOB OPPORTUNITY – HEAD CHEFS (4 POSITIONS)

ABOUT THE ROLE

KEY RESPONSIBILITIES

• Lead kitchen operations, production planning, and menu execution across the Central Kitchen.
• Ensure exceptional standards of food quality, consistency, hygiene, and food safety compliance.
• Manage food costs, inventory control, portioning, and wastage reduction strategies.
• Train, mentor, and supervise kitchen staff to ensure efficiency and high performance.
• Coordinate kitchen workflow to ensure timely preparation and delivery of all food products.
• Maintain full control of kitchen organization, discipline, and operational standards.

QUALIFICATIONS & EXPERIENCE

• Diploma or Degree in Culinary Arts or a related field.
• Minimum of 5+ years’ experience in a busy professional kitchen environment.
• Previous experience as a Head Chef or Senior Sous Chef is highly preferred.
• Strong background in high-volume kitchen or central kitchen operations is an added advantage.

WHAT WE ARE LOOKING FOR

• Strong leadership and team management skills
• High level of culinary expertise and creativity
• Strong financial awareness (cost control and inventory management)
• Ability to work under pressure in a fast-paced environment
• Commitment to quality, discipline, and consistency

HOW TO APPLY

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