Head Chef

Responsibility.

1. Establish responsible goals including performance, financial budget, and team goals.
2. To oversee food preparation methods and ensure a consistently high-quality standard of products and compliance to SOP.
3. Supervise kitchen areas and ensure that consistency of product of the highest quality is achieved and maintained in all culinary areas, including adhering to operation deadlines.
4. To monitor progress and ensure timelines are met as planned and intervene to correct any significant deviation.
5. To research, develop, and enhance that product presented to clientele including developing product concepts with market research.
6. To be responsible for enforcing all hygiene / safety rules & regulations in accordance with Halal HACCP & ISO 22000.
7. To select the suitable of new / replacement food processing equipment or machines, utensils, and any other hardware.
8. To supervise on-going movement of inventory, from requisition/purchase, and storage, to on-time delivery.
9. To train and guide staff on food preparation, and SOP and adhere to company policy.
10. To review all the transfer records, inventory in the ERP system.
11. Ensure maximum clientele satisfaction, through planning, organizing, and controlling the operation and administration.
12. Any other appropriate duties and responsibilities as assigned by superior or Senior Management.