Head Chef (Asian Fusion)

To lead and oversee the culinary production operations, ensuring product consistency, high-quality standards, and cost efficiency in line with the brand’s image, culinary guidelines, and food safety standards. This role plays a strategic part in achieving and exceeding sales targets through innovation, team training, and operational excellence.

Key Responsibilities

Plan, organize, his central kitchen and conduct enhancements that align with the brand strategy and contribute to meeting or exceeding sales targets

Share any innovations and improvements with relevant team members, encouraging a collaborative development environment

Train all kitchen team members on proper culinary techniques, brand recipes, and hygiene practices in line with brand standards and HACCP protocols

Lead by example in maintaining a positive and productive work environment

Ensure all products conform to brand specifications, standards recipes and HACCP standards

Complete and manage all related quality control documentation and reports

Supervise food preparation to ensure consistency in taste, portioning, and presentation

Maintain top-tier kitchen hygiene, cleanliness, and safety in all production areas

Continuously seek improvements to enhance the image and efficiency of the kitchen operation

Assume full responsibility for the accurate costing of all food items produced , and ensure proper delivery schedule in place supporting the restaurant preparations on time

Oversee the proper reception, storage, and handling of raw materials; report any discrepancies or quality issues 

1. Technical Degree in Food and Beverage or Hospitality Management
2. 3-5 years of experience in F&B operations, out of which 2 years are in a similar role as Production Chef Proficiency in MS Office
3. Fluency in English
4. Minimum of 1 - 2 years of experience in Asian fusion cuisine