HEAD CHEF

1 Group (Melaka) Sdn Bhd; Malacca City; On-site; MYR 100,000 - 150,000; Full time

Job summary

A prominent culinary establishment in Malacca is seeking an experienced Head Chef to lead the culinary team. Responsibilities include overseeing food preparation, training staff, and ensuring high standards of kitchen cleanliness. The ideal candidate will possess exceptional culinary skills and a strong ability to manage operations efficiently. This role offers a dynamic environment for culinary professionals looking to showcase their leadership capabilities.

Qualifications

• Ability to manage multiple tasks while maintaining a clean and safe kitchen.
• Demonstrated ability to interact and collaborate with kitchen staff.
• Expertise in cooking and food preparation techniques.
• Knowledge of hygiene practices in the food industry.
• Strong decision-making skills for fast-paced environments.
• Entrepreneurial skills for operational efficiency.

Responsibilities

• Lead and oversee the culinary team in food preparation and cooking.
• Develop new recipes and collaborate with the Culinary Development team.
• Ensure training of operations team on menus and product knowledge.
• Maintain high standards of cleanliness in the kitchen.
• Handle guest complaints regarding food quality.

Skills

Organizational skills

Interpersonal skills

Culinary expertise

Cleanliness

Decision making ability

Business sense

Job description

The Head Chef is responsible and accountable for leading, directing and overseeing the Culinary team in all aspects at the designated outlet. Responsible for upholding all relevant legal compliances, standard operating procedures and policies & procedure of 1-Group. Work hand in hand with the respective management team to achieve outlet target and goal. It is constitutive to support or assists and work cohesively with internal stakeholders of the venue in all matters stipulated in this document. It is also important to maintain professional conduct in line with the company’s policies and procedures at all time. Last but not least, it is expected to embrace and practice one of the company’s success factors which is Collective Leadership management culture in decision making process.

ESSENTIAL CORE SKILLS

ORGANIZATIONAL SKILLS

It is important to work on a variety of tasks at once and must do so while keeping the kitchen clean, safe and well-organized. This skill set will demonstrate the urgency to prioritize various tasks and manage timeline efficiently. Good time management and attention to detail will be an integral attribute to be at the forefront of any task.

INTERPERSONAL SKILLS

It is important to be able to demonstrate the ability to interact with staff and management as working in a kitchen requires team effort.

CULINARY EXPERTISE

One of the most important skills is the ability to cook and having the knowledge of the kitchen. This broad skill includes a variety of smaller skills such as knife and tasting skills. It is important to be able to cook precisely and efficiently, as well as being skilled at recognizing flavours and judging the balance of seasonings.

CLEANLINESS

Good hygiene practice is very important especially being in the food and beverage industry. Maintaining the cleanliness in the area where food is being prepared, constant hand washing and knowledge about the causes of food contamination, as well as the dangers it poses to human health, should always be put in mind when preparing food.

DECISION MAKING ABILITY

In this fast pace industry, they are lots of decisions to be made that demands constant thinking on your feet. It ranges from “pop-up” issues that require lateral thinking decisions to short- and long-term strategic executive decisions that will undergo C-Leadership process.

BUSINESS SENSE (ENTREPRENEURIAL SKILLS)

Administrative duties are amongst the primary tasks in a managerial job scope. It is a responsibility that intertwined or co-reliance with other day to day operation’s needs. A well-developed entrepreneurial skill will facilitate operational efficiency in outlet management.

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

• To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.
• To come out with new recipe ideas, menus and promotions through collaborate with the Culinary Development team to create a winning cuisine style and concept for the outlet.
• To work with the event and wedding sales team to create viable menus with a high level of responsiveness to ensure customer satisfaction. To ensure the highest level of quality and execution of all events and weddings.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, joining operations briefings to discuss any day to day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and co-ordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To check all kitchen requisitions and transfers. Responsible for approval of Market list and COSG targets.
• To check on quality of food received as per the market list and to store items as per the designated specifications.
• To control and minimize wastage of food by adopting the following steps:
  • Maintain a minimum inventory of food & to achieve budgeted food cost.
  • Utilization of food surplus without affecting quality; and guest experience.
  • Portion control.
• To suggest ideas for set-ups and displays.
• To ensure that standard recipes are followed and understood through personal involvement.
• To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.
• To handle guest complaints (on food) and follow up with the restaurant manager.
• To check the standard of prepared food.
• To analyse and monitor the menus and products of competitors.
• To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.
• To coordinate with the management in the supervision and co-ordination of the following:
  • Preparation and development of products;
  • Brainstorming with departments;
  • Overseeing the expansion of the restaurants.
• Planning any development which may improve the marketing strategy of the restaurant.
• To perform duties common to all supervisors and any other duties as may be assigned by the management.

2. LEARNING AND DEVELOPMENT

• Train the Sous chef in teaching new recipes, special menus, food promotions and works together with the restaurant manager in promoting the daily specials.
• In consultation with HR department, ensure new hired team member is provided with Induction Training.
• Develop, monitor and schedule OJTs in compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.
• Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.

3. PEOPLE MANAGEMENT

• To approve & check on the duty rosters and annual leave for all kitchen staff.
• To train, guide and evaluate the performance of all kitchen staff.
• To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
• Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.
• To develop and maintain communications between the higher management and other subordinates.
• Be the company’s ambassador that promotes open discussion, collective leadership and equal opportunity.
• Team members are updated on any new matters in relation to new company’s policy & procedures and briefed on the company’s vision & mission.
• Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.
• Monitor team member scheduling and maintain labour cost as per budget.
• Participate in HR recruitment processes in accordance to stipulated policies and procedures.
• Ensure team members entitlements and benefits are up to date with HR department and relevant claims are attended to promptly.
• Accountable for submission and accuracy of team member timesheet to avoid dispute.
• Weekly 1:1 with fellow managers & supervisor to discuss on their responsibilities, KPI, and complete their appraisal.

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Your application will include the following questions:

• Which of the following statements best describes your right to work in Malaysia?
• What's your expected monthly basic salary?
• Which of the following types of qualifications do you have?
• How many years' experience do you have as a Head Chef?
• How many years of people management experience do you have?
• Do you have experience in a sales role?