Job Description
Our client is a well-established F&B group with a strong presence in the hospitality and lifestyle industry. Due to their current expansion plan, they are looking for a Head Chef / Culinary Operations Manager to join their operations team. They are located in the (Central) – easily accessible. Responsibilities: Develop and implement menu concepts, signature dishes, and seasonal food offerings aligned with business direction. Ensure consistency in food quality, taste, presentation, portioning, and plating standards. Oversee daily kitchen operations, including food preparation processes and production workflow. Manage recipe standardization, menu costing, and documentation of food preparation procedures. Review and improve menu offerings through new product development and operational enhancements. Support catering operations, banquet setups, and large-scale event food preparation when required. Handle inventory planning, stock management, supplier coordination, and procurement activities. Monitor food cost, labour cost, and kitchen operating expenses to achieve business targets. Identify operational improvement initiatives to optimize productivity and reduce wastage. Supervise kitchen manpower planning, scheduling, and operational deployment. Conduct kitchen training, onboarding, and performance evaluations for culinary staff. Ensure compliance with food hygiene, workplace safety, and regulatory requirements. Coordinate with service operations team to ensure smooth dining operations and customer satisfaction. Prepare operational reports, maintain costing records, and ensure proper invoice processing procedures. Requirements: Diploma or Professional Certification in Culinary Arts, Hospitality, or related field. Minimum 5 years of experience in kitchen operations management within the F&B or hospitality industry. Experienced in menu planning, food costing, inventory management, and kitchen administration. Familiar with large-scale kitchen operations, catering, or banqu
